Kunafa Pistachio Tart:
Kunafa Pistachio Tart
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Dessert
Servings
5-6
Prep Time
5 hours
Cook Time
15-20 minutes
Indulge in the perfect fusion of Middle Eastern flavors with this Kunafa Pistachio Tart. The crispy, buttery layers of kunafa dough are complemented by a rich almond-pistachio filling and a hint of orange blossom water, creating a delightful balance of textures and flavors. Topped with a smooth ruby chocolate ganache and a velvety white chocolate orange blossom whipped ganache, this tart is an exquisite dessert that’s both visually stunning and deliciously satisfying. It’s the ultimate treat for any special occasion or when you’re craving something uniquely indulgent.
Author:callebaut, Belgium
Ingredients
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300g Kunafa dough
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40g Butter
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50g Even Fresh Cream Cheese Neutral
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40g Callebaut 100% Pure Pistachio Paste Nut Based Filling
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100g Crushed pistachios
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15g Orange blossom water
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33g Milk
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100g Cap Fruit Raspberry Frozen Fruit Puree No Added Sugar
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125g Callebaut RUBY Specialty Chocolate 47.3%, Coins
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20g Gelatin mass
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213g Even Fresh UHT Whipping Cream 35% Fat
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150g Callebaut White Chocolate 28% Min Cocoa, n° W2
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140g Even Fresh UHT Whipping Cream 35% Fat
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24g Soc Chef Liquid Glucose Syrup
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1.5 Gelatin Sheets
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264g Even Fresh UHT Whipping Cream 35% Fat (cold)
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5g Orange blossom water extract
Kunafa
Callebaut RUBY Specialty Chocolate Whipped Ganache
Callebaut White Chocolate Orange Blossom Whipped Ganache
Directions
Kunafa
Preheat the oven to 170°C.
In a bowl, mix almond paste with orange blossom water, Callebaut 100% Pure Pistachio Paste Nut Based Filling, Even cream cheese, and crushed pistachios to form a homogeneous mixture.
Using a 2 cm tall and 20 cm diameter ring, form a layer of Kunafa dough mixed with melted butter.
Add a layer of the almond paste mixture.
Add another layer of Kunafa dough on top.
Bake the tart for about 15 minutes or until golden and crispy.
Allow to cool slightly before unmolding.
Callebaut RUBY Specialty Chocolate Whipped Ganache
In the microwave or using a double boiler, melt the Callebaut RUBY Specialty Chocolate.
Bring the milk and Cap Fruit Raspberry Frozen Fruit Puree to a boil and pour it, slowly, over the melted chocolate while stirring vigorously with a spatula to create an emulsion.
Add the gelatin mass and mix well.
Cover the ganache with plastic wrap, ensuring it touches the surface, and refrigerate for at least 5 hours, preferably overnight.
After cooling, whip the ganache using a stand mixer until fluffy. The whipped ganache should hold its shape between the whisk’s tines.
Callebaut White Chocolate Orange Blossom Whipped Ganache
Soften the gelatin sheets in cold water.
In a saucepan, heat the Even Fresh UHT Whipping Cream 35% and Soc Chef Liquid Glucose Syrup until boiling.
Add the hot cream to the Callebaut White Chocolate and stir until completely melted.
Add the softened gelatin sheets to the hot mixture and stir until dissolved.
Add the orange blossom water and mix well
Add the cold Even Fresh UHT Whipping Cream 35% and mix.
Cover the ganache with plastic wrap, ensuring it touches the surface, and refrigerate for at least 5 hours.
