Name: Pistachios Saffron Tart recipe by Jyoti Arora at BetterButter
Prep time: 120 min
Cook time: 50 min
Total time: 170 min
Yield: 4
Ingredients: Pistachios Avacado Base-; All purpose flour 2 cups; Baking powder 2 teaspoons; Salt 1/2 teaspoon; Ground Unsalted Pistachios 1/2 cup; Ripe Avacado 1 piece; Lime juice 1 Teaspoon; Oil 1/4 cup; sugar 1 cup; Vanilla extract 1/2 teaspoon; Milk 3/4 cup; milk mixed with 1 tablespoon apple cider vinegar 1/2 cup; Rose water 1 teaspoon; Spinach puree 1/4 cup; Strawberry Curd-; fresh strawberries, stems removed 100 grams; Sugar 1/2 cup; Milk 1/2 cup; Cornflour 5 teaspoons; Water 2 tablespoons; Saffron Cashew Ganache-; White chocolate chopped 300 grams; Cream 150 ml; Warm milk 1 teaspoon; Cashew paste 2 tablespoons; Few saffron strands; Dark chocolate Ganache-; Dark chocolate 150 grams; Cream 70 ml; Butter 1 teaspoon

ABOUT Pistachios Saffron Tart RECIPE

We eat with our eyes first and this dessert justifies every word of it. This Royal dessert is an absolute indulgence when it comes to flavours. The uniqueness of this dessert is the variety of ingredients, different elements like never heard before Saffron Cashew Ganache presented in the most aesthetic and artistic way which will surely be star attraction on your dinner table at any occasion or festival.

Ingredients Serving: 4

Pistachios Avacado Base-
All purpose flour 2 cups
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Ground Unsalted Pistachios 1/2 cup
Ripe Avacado 1 piece
Lime juice 1 Teaspoon
Oil 1/4 cup
sugar 1 cup
Vanilla extract 1/2 teaspoon
Milk 3/4 cup
milk mixed with 1 tablespoon apple cider vinegar 1/2 cup
Rose water 1 teaspoon
Spinach puree 1/4 cup
Strawberry Curd-
fresh strawberries, stems removed 100 grams
Sugar 1/2 cup
Milk 1/2 cup
Cornflour 5 teaspoons
Water 2 tablespoons
Saffron Cashew Ganache-
White chocolate chopped 300 grams
Cream 150 ml
Warm milk 1 teaspoon
Cashew paste 2 tablespoons
Few saffron strands
Dark chocolate Ganache-
Dark chocolate 150 grams
Cream 70 ml
Butter 1 teaspoon

Instructions

Pistachios Avacado Base-
Preheat oven to 180 degrees and then grease a 7"*7" tin with oil.
Cut the avocado in half and remove the flesh of the fruit.
Add to a blender and purée with the lime juice until creamy.
Combine dry ingredients in a medium-sized bowl and sift together.
In another bowl place apple cider vinegar in milk and whisk until curdled.
Add the oil, vanilla extract, rose water, and blend well.
Then mix together the Avacado and Spinach purée, sugar, and milk well.
Now add wet ingredients to the dry ingredients.
Gently fold them together. Only mix until just combined, being careful not to over mix.
Spread evenly into the pan and bake for 25-30 minutes until a toothpick comes out clean.
Remove from the pan after a few minutes and let cool on a wire rack.
Strawberry Curd-
While the base is being baked, Combine strawberries with water and cook until soft.
Blend when cooled, add sugar in the same food processor and whizz until very smooth.
Whisk together milk and cornstarch in a small bowl and add to strawberry mixture.
Puree until mixture is as smooth as possible, scraping down the sides of the bowl occasionally.
Strain mixture into a medium saucepan and cook over medium heat until it comes just to a boil. Stir very frequently.
Cook for about a minute, stirring constantly, until somewhat thickened.
Strain again into a heatproof container and let cool to room temperature.
Store in the refrigerator until cold before serving.
Saffron Cashew Ganache-
Soak Saffron in milk.
Mix together Saffron and cream and heat it in thick pan until it shows tiny bubbles on sides.
Pour it over chopped chocolate and whisk until blended well.
Stir in cashew paste and mix nicely.
Dark chocolate ganache-
Heat the cream and pour over chopped chocolate.
Mix well until combined. Stir in butter and mix.
Assembling-
Using cake crumbs mixed with 2 tablespoons melted butter make the base in tart pan by pressing down and refrigerate for half an hour.
Pour on to it the cooled strawberry curd and let it set for another hour in refrigerator.
Now is the time to go creative.
Use both the ganache as you would like the end result to be.
I used 1/4 base area to cover with dark chocolate ganache and rest with saffron cashew ganache.
Then did free hand painting.

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