Friday, August 28, 2009
Summer Supper :: Aran's Desserts Part 2, Nectarine, Pistachio and Lemon Mascarpone Tart
Photos by Karen Mordechai
Recipe : Courtesy of Aran Goyoaga
Nectarine, Pistachio and Lemon Mascarpone Tart
100 grams unsalted butter
100 grams sugar
100 grams flour
125 grams pistachios, chopped
pinch of salt
Cream all ingredients together in an electric mixer. It will be crumbly. Place on a cookie sheet or in an airtight container and refrigerate over night.
The next day, spread the crumble on a baking sheet lined with parchment and bake at 350F until golden, about 8 minutes. Let it cool.
25 grams sugar
1 vanilla bean split
Juice of ½ lemon
Peel and cut the nectarines into medium dice. Mix nectarines with sugar, vanilla bean and lemon juice in a saucepan and cook for 2 minutes until slightly soft.
Let the nectarines cool before assembling the tart.
Lemon and Almond Sponge
250 grams almond paste
40 grams flour
3 grams baking powder
100 grams butter, melted and cooled
Zest 3 lemons
Place the almond paste and one egg in the bowl of an electric mixer. Using the paddle attachment, cream the almond paste and egg until it starts to break down and turn into a smoother paste. Add the lemon zest. Slowly add one egg at a time.
Switch to the whip attachment and whip until ribbons are formed, about 5 minutes.
Add the flour and baking powder and mix.
Add cooled and melted butter and mix.
Place the batter in a piping bag with the plain pastry tip and fill the savarin molds about ¾ full.
Bake at 365F for about 12 minutes until lightly golden brown and springy.
250 grams whole milk
1 vanilla bean
3 egg yolks
40 grams sugar
25 grams cornstarch
125 grams butter, cold and cut into small pieces
Place the milk, vanilla and half of the sugar in a medium saucepan and bring to a light boil.
Whisk together the egg yolks, half of the sugar and cornstarch in a bowl. When the milk mixture comes to a light boil, temper it into the egg yolk mixture. Whisk to incorporate and then return this to the saucepan. Cook while constantly whisking until the custard thickens.
Remove vanilla bean and transfer the custard to a clean bowl. Whisk to slightly cool the custard down and start adding the cold butter while whisking. This will cool it down and make it shiny and creamier.
Place plastic wrap directly on top of the custard to prevent a skin from forming and chill.
Lemon Mascarpone Cream
200 grams heavy cream
50 grams mascarpone
25 grams sugar
Zest of 2 lemons
Mix all ingredients together in the bowl of an electric mixer and whip until semi stiff peaks form.
Assemble the Dessert
Place a 3” ring on a plate and press in some pistachio crumble. Next add a layer of roasted nectarines (previously drained a bit). Press gently to make it compact.
Carefully remove the ring.
Place the lemon sponge savarin on top of the nectarines.
Pipe some vanilla mousseline in the savarin cavity.
Top with a quenelle of lemon mascarpone cream.