Pistachio Tart with Yogurt Namelaka Cream

To make the pistachio tart with yogurt namelaka cream, start by preparing the namelaka: first, soak the gelatin in cold water and melt the white chocolate in a double boiler or microwave. Heat the milk and honey in a saucepan 1. As soon as it reaches a simmer, turn off the heat, add the squeezed gelatin 2, and stir to dissolve it completely 3. Set aside for a moment.

In a separate bowl, mix the yogurt with the melted chocolate 4, then add the still-warm milk in several additions 5, blending well with a spatula 6.

Lastly, add the cold heavy cream in a thin stream 7 and emulsify with an immersion blender 8. Cover with plastic wrap in contact with the surface and let it set in the refrigerator for at least 8 hours 9.

Move on to the pastry: put the soft butter and powdered sugar in a bowl 10 and blend with a spatula 11, then add the egg 12 and mix again to incorporate it. Don't worry if it looks grainy.

At this point, add the salt 13, the all-purpose flour 14, and the pistachio flour 15.

Quickly knead the mixture first in the bowl 16 and then on the work surface 17 to achieve a compact and homogeneous consistency, being careful to handle the dough as little as possible. Slightly flatten the dough, wrap it in plastic wrap, and let it set in the refrigerator for at least 2 hours (preferably overnight) 18.

After the resting time, roll out the dough on a lightly floured surface to a thickness of about 1/8 inch 19. Cut the dough with a ring mold with a diameter of 8.5 inches and a height of 1.2 inches 20, then cut strips from the remaining dough slightly wider than the height of the ring 21.

Transfer the base along with the ring onto a baking sheet lined with parchment paper (or a perforated baking mat) and prick the base. Line the sides with the strips 22, then gently press with your fingers to adhere them to the base. Trim the excess dough with a knife 23 and refrigerate everything while you continue with the recipe 24.

Prepare the frangipane cream: put the soft butter and powdered sugar in a bowl 25 and blend with a spatula 26, then add one egg at a time, mixing with a whisk to incorporate them 27 without whipping.

Add the pistachio flour 28, salt, and cornstarch 29, then incorporate the dry ingredients with the whisk 30. Transfer the cream to a piping bag and set aside.

Now retrieve the pastry and spread a thin layer of strained raspberry jam on the base 31 32, then add the frangipane cream 33.

Spread the cream evenly with a spatula up to a few millimeters from the edge 34, then embed the raspberries by pressing gently 35. Bake in a preheated fan oven at 320°F for 30 minutes 36.

After baking, remove the tart from the oven and let it cool 37. Retrieve the yogurt namelaka from the refrigerator and soften it with an electric mixer 38, then transfer it to a piping bag 39.

When the tart is cool, spread a thin layer of raspberry jam on top 40, then cover everything with dollops of namelaka 41 and garnish with some fresh raspberries 42.

Finish the decoration with dots of pistachio cream 43 and chopped pistachios 44. Your pistachio tart with yogurt namelaka cream is ready to be served 45!