Pistachio and Caramelized White Chocolate Pie
a delicious flavor clash
Ingredientes
Pistachio Crust
- 80 g peeled unsalted pistachios (about 160 g shelled)
- 115 g unsalted butter (softened)
- 1 tsp table salt
- 120 g all-purpose flour
Caramelized White Chocolate Filling
- 400 g white chocolate
- 400 ml heavy cream
- 3 tbsp unsalted butter (melted)
- 20 g peeled unsalted pistachios
Preparação
Pistachio Crust
- Preheat the oven to 180 º C.
- In a food processor, grind the pistachios to a powder.
- Mix the flour with the pistachios in a bowl.
- Beat the butter, sugar and salt until the mixture becomes a lighter color.
- Add the flour mixture little by little until fullly incorporated.
- Grease and line with parchement paper a round 22 cm diameter springform pan.
- Transfer the dough to the pan, smoothening it over to create the base of the pie.
- With a fork, poke holes in the dough's entire surface. Bake for about 20 minutes or until it is a nice golden color. Let it cool down completely.
Caramelized White Chocolate Filling
- Chop the white chocolate and place in a microwave-safe bowl.
- Warm up the white chocolate in the microwave, in 30 second intervals, until melted evenly.
- Continue to microwave the chocolate, mixing with a hand whisker between each interval. This process can take a while, so be patient and keep whisking. Eventually, the chocolate will start to caramelize until it is a nice golden color. Let it cool down completely.
- In the meantime, beat the heavy cream in the mixer to stiff peaks. Set aside about 100 grams for the decoration.
- Melt the butter and whisk it into the cooled chocolate.
- Gently fold in the the whipped cream in the mixture.
- Spread this cream on the surface of the pie and smoothen it over with a spatula. Refrigerate for at least 8 hours.
- Remove the pie from the pan and decorate with remaining chopped pistachio and whipped cream.