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.
This recipe is simply amazing. It’s so light and airy and has a nutty, buttery flavor that goes perfectly with the basil.
Pistachio Shortcrust Ingredients
- 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).
- 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 the tart and let rest in the 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.
Notes On The Recipe
I love lemon tart more than any other dessert. Combined with the sweetness of the short crust pastry, the lemon tartness and sweetness come together to create such a wonderful and delicious dessert.
You can store it in the refrigerator for up to three days in a sealed container if you make it the day before. You can use any kind of nut instead of pistachios.
You can also prepare lemon and basil cream. Here’s how:
- Beat sugar, basil, lemon zest, lemon juice and lemon juice in a medium saucepan.
- While predation is intense, cook lemon cream until thick.
- The cream should be strained and allowed to cool at room temperature for 10 minutes.
- Using the stick blender, blend the butter until it is smooth and creamy (it will set once cooled).
- On top of the pistachio cream, pour the cream and smooth it.
- In a sealed container, cool the tart in the refrigerator for about three hours.
- Grate lemon peel and garnish with pistachios before serving.
The recipe for Pistachio cream:
- Grinder pistachios into a fine powder in a food processor with a steel blade.
- Butter, sugar, salt, and pistachio paste go into the blender, and you’ll get a crumbly mixture.
- Once the egg and milk have been added, blend again until a thick cream has formed.
- Put the cream over the crust that is half-baked and rectify.
- For 10-12 minutes, bake the cream until the edges are set but the center is still a bit soft.
- Keep at room temperature until completely cooled.
Every hard-working day deserves a good dessert, which these pistachio and basil tarts deliver beautifully. Their light, airy texture is just perfect for the summer season.