DUBAI FRANGIPANE
Modern pistachio tart with milk chocolate chips and an irresistible layer of pistachio and kataifi paste, following the incredible Dubai chocolate trend.
Difficulty level
Modern pistachio tart with milk chocolate chips and an irresistible layer of pistachio and kataifi paste, following the incredible Dubai chocolate trend.
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 350 |
| eggs | g 225 |
| PISTACCHIO TRITATO SGUSCIATO 0-2 | g 150 |
| caster sugar | g 120 |
Preparation
Combine all ingredients in a stand mixer using the paddle attachment.
Roll the dough between two sheets of baking paper to a thickness of 4 mm, then refrigerate to rest.
Ingredients
| unsalted butter 82% fat | g 250 |
| JOYPASTE PESTO DI PISTACCHIO | g 25 |
| salt | g 3 |
| caster sugar | g 200 |
| PISTACCHIO TRITATO SGUSCIATO 0-2 | g 200 |
| eggs | g 200 |
| egg yolks | g 50 |
| IRCA GENOISE | g 200 |
| GOCCIOLONI CIOCCOLATO AL LATTE | To Taste |
Preparation
Combine all ingredients in a stand mixer with the paddle attachment for approximately 10 minutes.
Ingredients
| PRALIN DELICRISP DUBAI PISTACHIO | To Taste |
Preparation
Slightly warm PRALIN DELICRISP DUBAI PISTACHIO in the microwave for a few seconds and spread it over the tart at room temperature.
After lining the base and sides of a micro-perforated tart ring with the shortcrust pastry, spread a thin layer of GOCCIOLONI AL LATTE (milk chocolate chips) on the bottom. Add a generous layer of pistachio frangipane, then top with more GOCCIOLONI AL LATTE.
Bake in a static oven at 170°C (338°F) for about 25–30 minutes, depending on the size of the tart.
Once fully cooled, spread a generous layer of PRALIN DELICRISP DUBAI PISTACHIO, slightly warmed in the microwave, over the surface.
Finish with whipped CHOCOSMART MILK CHOCOLATE (whipped in a stand mixer) and decorate as desired with Dobla decorations.
Pastry Chef and Gelato Maker
