Our Pistachio Mandarin Tart is baked in a convection oven at 300F for 30 minutes on low fan, rotating half-way through. The frangipan souffles very slightly, the mandarins lightly caramelize, the streusel becomes golden and the tart shell browns perfectly.
Once our tart has cooled at room temperature, we slice it into eight perfect portions. The deep green color of the frangipan is beautiful contrast to the shades of golden brown and orange of the roasted mandarins.
Next, each mandarin is brushed with citrus glaze for extra shine and each slice is garnished with fresh mandarin segments, pistachios and, of course, a touch of gold leaf. It is important to remember that each slice should be identical, and that the garnish should be dictated by the ingredients of the product, so that with one look, it is easy to identify the type of tart that it is.
Pistachio Mandarin Tart – ready to serve!
After letting the dough rest in the cooler overnight, we are ready to shape.
The dough feels firm and smooth, but gets soft quickly. Its golden color is darker than a traditional brioche with beautiful speckles of peanut throughout. We scaled several different sizes and shapes – from 30g boulettes to 300g loaves and even mini brioche à tête.
The fragrance of roasted peanuts is quite strong, which gave me the idea to garnish the dough with granulated sugar and Maldon sea salt to give the finished product a sweet & savory flavor.
Sometimes some of the most fun and interesting pastries that we create come from a moment of necessity – a missing garnish, a close deadline and always the demand for something new and fresh.
A lesson that we learned from working in Spain, is that there is no wrong point of view in gastronomy, if you believe in it. There is no limit to creativity, as long as you are not afraid. Coming from several French kitchens, this philosophy was surprising and refreshing to us, that it was good to bend the rules, as long as you respect the foundation.
Be inspired to improve everyday. Make every detail matter. Be vested. Believe in your product. Work faster, cleaner, more efficiently. Put all of yourself into your work. Question your methods. Take pride in your product. Hold yourself accountable. Organize yourself. Give it your all- everyday. Never settle. PUSH!!!!!