Better than most bakery tarts, seriously | Lemon Pistachio Tart 🍋💚

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00:00 Intro
00:12 Sponge
02:37 Mousse
04:57 Tart shell
08:18 Ganache
08:58 Glaze
09:31 Assembly

🍋 Lemon Pistachio Mousse Tart
A refreshing lemon mousse paired with a crisp tart shell, fluffy vanilla sponge, and rich pistachio ganache. It's perfect for spring and summer

🟡 Vanilla Sponge
Egg yolks 40g (about 2 yolks)
Honey 15g
Egg whites 70g (about 2 whites)
Salt a pinch
Sugar 35g
Cake flour 30g
Canola oil 12g
Vanilla extract 3g

Bake at 375F for 8–9 minutes.
✅ I used a convection oven, Unox
✅ Baking time can be different depends on your oven and the size of the cake
✅ Use a baking tray lined with parchment paper

🍋 Lemon Mousse
Lemon juice 50g
Sugar 55g
Lemon zest from 1 lemon
1 Egg 50g
Egg yolk 20g
Gelatin 1.5 sheets (3g)
Unsalted butter 35g
Heavy cream 35% 170g

Yields: enough to fill 6 cavities of Silikomart SF002 mold

🥧 Tart Shell
Unsalted butter 125g
Powdered sugar 60g
Egg 25g (about half an egg)
Vanilla extract 3g
All-purpose flour 190g

Bake at 350°F for 14–15 minutes
I used a convection oven (Unox) — time may vary depending on oven and dough thickness

🟢 Pistachio Ganache
White chocolate 70g (Callebaut W2 recommended)
Heavy cream 35% 28g
Pistachio paste 100% 14g

Use about 18g per tart

🟨 Glaze
Water 30g
Sugar 90g
Glucose syrup 90g (or corn syrup)
Heavy cream 35% 60g
Gelatin sheets 4 sheets (8g total)
White chocolate 90g
You can watch a tutorial here:    • How to make Pistachio Mousse Cake | 피스타치오 ...  

✨ Garnish
Crushed pistachios 20g
Edible gold leaf
Chocolate flower decoration
   • How to make Modelling Chocolate Flower | 플...