Pistachio & Chocolate Custard Tart

A new flan to nicely conclude this week, but an enhanced flan this time as it is flavored with pistachio and covered with a smooth dark chocolate ganache. Two things about this recipe: make sure to use 100% pistachio puree to get a real nutty flavor, and I advise you not to make the ganache too far in advance; stored in the refrigerator, it will harden and lose its creamy texture. If needed, you can prepare the flan in advance; however, if possible, make the ganache only a few hours before tasting to allow it to crystallize at room temperature 😊

Ingredients:
I used Nyangbo chocolate (substitutable with Caribbean) from Valrhona: code ILETAITUNGATEAU for 20% discount on the entire site (affiliated).
I used almond powder, chopped pistachios, cocoa nibs, and pistachio puree Koro: code ILETAITUNGATEAU for 5% discount on the entire site (non-affiliated).

Equipment:
Whisk
Rolling pin
Perforated baking sheet
Circle 18cm

Preparation time: 50 minutes + 25 minutes of baking + resting
For a flan 18cm in diameter and 6cm in height:

Sweet pastry:

60g of softened butter
90g of icing sugar
30g of almond powder
1 egg
160g of T55 flour
50g of cornstarch

Mix the softened butter with the icing sugar and then the almond powder.

Add the egg, emulsify, then incorporate the flour and cornstarch without overworking the dough.

Form a ball, wrap it and place it in the refrigerator for at least 3 hours. Then, roll the dough out to a maximum thickness of 2mm, then line your previously buttered and placed circle on a baking sheet. Place the circle in the refrigerator (or freezer) for at least 1 hour.

Pistachio flan:

1 egg
1 egg yolk
120g of brown sugar
45g of cornstarch
300g of whole milk
300g of heavy cream with 35% fat
145g of pistachio puree
20g of butter

Heat the milk with the cream.
Whisk the egg, egg yolk, and sugar, then add the cornstarch and whisk again.

Pour half of the hot liquid over the eggs, mix well, then pour everything back into the saucepan. Thicken over medium heat, stirring constantly.

Once the cream has thickened, off the heat add the butter cut into small pieces and the pistachio puree.
Pour the cream into the tart shell, then bake in the preheated oven at 200°C for 20 to 25 minutes.

Let cool completely.

Chocolate ganache:

150g of Nyangbo or Caribbean chocolate
30g of honey
180g of heavy cream with 35% fat

Heat the cream with the honey.
Pour the cream in several additions over the chocolate, mixing well after each addition to obtain a smooth and shiny ganache (if needed you can use an immersion blender to perfect the emulsion).

Pour the ganache over the cooled flan and allow it to crystallize at room temperature.

Finishes:

Chopped pistachios
Fleur de sel
Cocoa nibs

Once the ganache has sufficiently crystallized, sprinkle it with the different elements, and enjoy!