pistachio & basil tart

Is everyone else as obsessed with Maja Vase's website, insta feed, everything she does as much I am? Her pastries are so delicate and beautiful. I can't imagine pastries more perfect. After strolling through nearly every page on her website, and trying to find her books available somewhere in the US, I can across a free *english!* e-book she put out last year. It is beautiful and wonderful and I want to make everything in it. Here is my first go at one of her recipes. 

This recipe is from the e-book, which is measured in grams. She's a pastry chef so let's do her right and use grams.

pistachio shortcrust

25 g unsalted pistachios

125 g all-purpose flour

50 g powdered sugar

75 g butter, cold

1 pinch of salt

1/2 egg

In a blender, pulse the pistachios until finely chopped. Add flour, powdered sugar, salt and butter and pulse for a few seconds until combined. Add egg and form to a ball. Roll out the dough between two pieces of parchment paper and let rest in the refrigerator for at least 1 hour. Place gently into a tart pan (20 cm diameter).

pistachio frangipane

50 g unsalted pistachios

50 g sugar

50 g butter, soft

1/2 egg

1 pinch of salt

In a blender, pulse the pistachios until finely chopped. Pour chopped pistachios, sugar, butter, eggs and salt into a bowl and beat until light and fluffy. Fill the tart shell halfway with the frangipane and bake for 20 minutes at 175°C (350F), until golden. Let cool completely.

basil lemon ganache

200 g white chocolate, Ivoire 35 %

60 ml heavy cream

20 g glucose syrup

40 ml lemon juice

1 tsp finely grated lemon zest (organic)

8-10 basil leaves

Chop chocolate finely and pour into a bowl. In a small saucepan, bring cream, glucose syrup, lemon juice and lemon zest to a boil and pour over the chopped chocolate. Let sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides, until the ganache is silky smooth. Add basil leaves and mix with a hand blender. Pour mixture on top of tart and let rest in refrigerator for at least 1 hour.


white chocolate, melted in a parchment cone

a few pistachio pieces

basil leaves

Decorate with a white chocolate, making whatever design you like on top of the tart. garnish with pistachio and basil leaves.