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images         Temptation

“The only way to get rid of temptation is to yield to it …I can resist everything but temptation” (Oscar Wilde)

Tart for 6-8 people / Preparation time approximately 24h

Pistachio crumble

  • 100g Butter
  • 100g Flour
  • 60g Almond powder
  • 100g Brown sugar
  • 40g Pistachio paste*
  • 40g Chopped pistachios

*Can be purchased in a bio store

Almond cream

  • 100g Liquid cream
  • 150g Almond milk
  • 60g Almonds
  • 1 Vanilla bean
  • 45g Egg yolks
  • 2 Sheets gelatin
  • 180g Mascarpone


Apricot compote

  • 250g Fresh apricots
  • 50g Caster sugar
  • 50g Water
  • 5g Pectin
  • 10g Lemon juice
  • Pepper

Fresh almonds for decoration

Working Tools

  • Kitchen aid
  • Pastry bags / spout
  • Thermometer

All in all the preparations will take about 24hours! So I recommend to start one day before with the preparations… Even if it takes a bit of work, it is worth!!! Truly this tart is awesome!!  So, let’s start…

First, put the cream, the almond milk and the almonds in a saucepan. Bring to a boil, mix and let it cool down for several hours. Meanwhile prepare the apricot compote. For this, cut your apricots in half, remove the cores and put them in a saucepan with the water, the sugar and the pectin (Keep two apricots for decoration). Let simmer for 30 minutes. At the end, add the lemon juice and season with some pepper. Pour the compote in a container and store in the refrigerator. Now take a little break and some deep breaths before you continue with the crumble.

Mix the butter, the flour, the almond powder, the brown sugar and pistachio paste until you get a smooth and homogenous paste. Then add in the pistachios, lightly crushed and wrap it with an alimentary plastic film. Store the crumble in the fridge until using.

Continue with the almond cream. Sieve your almond milk mixture and put on the fire to heat. Blanch the yolks with the sugar and soak the gelatin in cold water. Boil the almond milk, pour over the yolks, mix and cook like an English cream at 85 ° C (Don’t stop stirring, if not it will attach at the bottom of your pan). Add the drained gelatin and the mascarpone and blend it. Cover it with a plastic film and store the almond cream in the refrigerator until using. Ok, for today everything’s fine… So have a good night and sleep well. We’re going to continue tomorrow.

Good Morning!! Hope you slept well 😉 Have some coffee and after let’s finish your tart…

Take the crumble dough and crumble it in small pieces. Take a stainless circle (1-2cm in height and 20cm in diameter) and fill it up with your crumbs. Bake it at 165°C for approximately 15 minutes. Once it has cooled down completely, spread the apricot compote on the surface of your tart. Whip your almond cream, fill it up in your pastry bag and garnish your tart with small and big balls. Decorate with apricots, some pistachios and finally with the fresh peeled almonds. You’ll se this tart is really crazy!!

Yield to temptation, it may not pass your way again…

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