Welcome to How To Cook That, I’m Ann Reardon
and today we are making mini fruit tarts with a sugar dome over the top, a pistachio base,
orange curd on the inside, topped with diplomat cream and fresh fruit. To make the pistachio base you’ll need sugar,
hazel nuts, pistachios, flour, one egg, green food colouring and butter. I’ll put all the recipe quantities on my howtocookthat.net
website for you in grams, ounces and cups and I’ll link to that below. Add the butter to the flour and using a knife
cut the butter into the flour so that you get smaller pieces. Then begin to rub the butter into the flour
and you do that by squashing it between your fingers and thumbs, rubbing it as you squash
it. And because you’ve got a handful of flour
there it’s rubbing the flour into it. Keep doing that until the mixture looks like
fine bread crumbs like this. Place the pistachios into a bag with the hazelnuts
and then break them into fine pieces using a rolling pin, you could smash it or you could
just roll over it with a rolling pin. You could do this in a food processor instead
if you have one. Add the nuts and the sugar to the flour mixture
and stir those through and then if you like add a little bit of green food colouring. Beat your egg, this just makes it easier to
mix it into the pastry. And then add it into the pastry mixture and
stir until it starts to come together. At this point take it out of the bowl and
knead it until you get a nice dough, it looks a bit like green playdoh at this point. Wrap it in plastic and put it in the fridge. For the orange curd we need butter, sugar,
eggs, the rind of one orange, fresh juice and gelatin. Add a little of the juice to the gelatin and
stir it quickly through and then leave that to absorb the liquid. Grate the rind from your orange making sure
you don’t go down into the white part because that wouldn’t taste nice, you just want the
orange coloured bit. Place that into a saucepan with the juice
and the sugar. Heat it over high heat to bring it to the
boil and then continue to boil until it concentrates down to only one cup. Add in the gelatin and stir it and that will
just melt into the liquid. Now add your eggs and whisk those through
quickly and then stir for a few minutes until it thickens, the eggs will cook and that will
thicken up the mixture. Remove that from the heat and add in the butter
and let that just melt into your curd. Pour it through a sieve, now this just gets
rid of any little bits of rind so it leaves you with a totally smooth curd. Take your pastry out of the fridge and roll
it out on some plastic wrap, now you may need to use a little flour on top to stop the rolling
pin from sticking. Once you have it fairly thin cut circles for
each of the bases. For each one, add a circle of baking paper
and then the base of the tin Then flip it over, shape it again then add
it to the base of the tin. Then just use your fingers to make sure it
fits right the the edges of your tin. For the sides you are going to need to measure
how high you want the pastry to come and use a ruler to give yourself a cutting guide. Then just slice along in a straight line using
a pizza cutter, if you push firmly enough it should cut right through the plastic wrap. Take your piece, add it to the tin around
the edge. The wrap just helps make this a little bit
easier. Then once it is all in place just peel off
the plastic. Place those onto a baking tray and bake them
in the oven for about 10 minutes or until they are starting to go golden brown on the
tops like this. Now for the diplomat cream we need egg yolks,
cornflour, sugar, milk and cream. Pour the milk and cream into a saucepan and
add the cornflour and sugar to the yolks. Whisk the yolks together and this will be
quite thick but just mix it as well as you can. And then add in a tablespoon of the liquid
and whisk again until you have a smooth paste. Heat the milk and cream until it just starts
to boil. And then add that to the egg yolk mixture
whisking the whole time. Return that mixture to the pan and stir until
it thickens and because it has the cornstarch in there it will go quite thick. And you need to stir it constantly so it doesn’t
get any lumps. And then you want to keep stirring it once
it starts bubbling just for a couple of minutes to let all the starch granules burst so it
gets rid of that floury taste. Pour that into a flat dish and cover it with
plastic wrap to stop it forming a skin. Then place the in the fridge to cool down. By now your pistachio pastry will be cooled. Push the base up and out of the tin and then
remove the base and the baking paper. Place heaped teaspoons of orange curd into
each tart. And then once your custard is completely cooled
whip some additional cream to stiff peaks with some vanilla extract. Give your custard a whisk, don’t worry that
it looks really thick that is what we are looking for. Add in a scoop of the whipped cream and whisk
it through to lighten it, and repeat that with another scoop so that it is a bit thinner
and lighter and it looks like this. This just makes it easier to intergrate into
the rest of the whipped cream. Now tip that into the rest of the cream and
fold it through, just scooping down to the bottom and back over the top, folding the
two together and you end up with a beautiful light diplomat cream. Place that into a piping bag and pipe little
stars around the edge and all the way into the middle. Then place those in the fridge. To make the sugar domes – you’ll need sugar,
water, glucose syrup, a candy thermometer and a silicone hemisphere mold. Spray the mold with a little cooking oil and
rub it over the surface so the sugar doesn’t stick. Place the sugar, water and glucose syrup into
a pan over high heat. Once it starts to boil you want to wash down
the sides of the pan using a wet pastry brush. This gets rid of any sugar crystals from the
sides of the pan – if you leave them there it can make the sugar syrup crystalize later
instead of staying clear. Add your candy thermometer – this took a bit
of experimenting to figure out how make these sugar domes work – so I’ll show the right
way that works. Heat it up to 150 C or 300F then immediately
remove it from the heat and cool to 130 C or 266 F. Prop your silicone mold up on a board on an
angle so the excess sugar syrup can run down. And I’ve just put some baking paper here at
the base so it doesn’t stick to the counter. Pour the hot sugar syrup over each one. If you pour in a circular motion over the
top of each mold then it will cover all of the sides. Once it is just starting to thicken take a
cookie cutter and press down to make an indent right at the base of each dome. You’ll need to rub a little oil on this cookie
cutter so that it doesn’t stick. And you need to push it down firmly. Then once it is cold and set hard, peel off
the mold and then just gently push up from the inside because we cut with the cookie
cutter it will just snap off because it is so thin and dainty there. You can store those in an airtight container
until you are ready to use them. Add some fresh fruit to the top of each tart
and then place a sugar dome over the top. To eat it, you just shatter the dome and dig
in to some of that pistachio base, orange curd, diplomat creme and crunchy sugar. This dessert was inspired by one I saw by
an Aussie pastry chef Gunawan and I’ll link to his instagram below. I’ve completely changed his recipe but as
you know I like to shout out to people if I get an idea from them because I think it
is a good thing to do. Subscribe to HowToCookThat for more crazy
sweet creations, click here for more dessert videos, here for Christmas ideas and here
for my latest video. Make it a great week and I’ll see you on Friday.