Happy St Patty’s Day!
I cannot believe it is March 17th already; this year is flying by so fast. It seems we just got through with the beginning of the New Year and now I am saying Happy St Patty’s Day to all of you (time sure does fly.) Let me know if you find a bucket of gold at the end of a rainbow. It might be possible; we have had storms with thunder the past few days.
I am hoping that all the rain we have been getting will bring an earlier spring this year. I have all kinds of color popping up in my gardens, the daffodils that I took a picture of the other day for My Sneak Peak of Spring. The Crocus’s are up and in bloom. I am seeing little buds on the mini hyacinths, not too much longer before the blossoms burst into color. I noticed all our apple trees have plenty of buds and so do the plum trees. Hopefully we will have a good crop this year.
Makes me want to get at my spring cleaning and have everything ready for a summer of fun in the sun. Doesn’t that sound like lots of excitement; my exuberance is running over just like all the creeks from all the rain. It seems so long since we had nice weather. I can imagine sitting out in the sun with my feet up in the chase and feeling the warmth of the sun and the grill is cooking a delicious meal and all I have to do is just relax. That sounds so wonderful.
This holiday round I am making the dessert. I am in such a good mood seeing all the buds and color out there and having our first hummingbird show a couple of days ago, I decided to do a special dessert for our St Patty’s Day Celebrations. I did a review of Nuts Online products a few months back. They are so great; the products are of the highest quality. Everything that I have used from them I have nothing but good to say. In this dessert I am using their pistachio paste, pistachio flour, pistachio nuts, their Matcha Green Powder Mix, and their bittersweet chocolate wafers. That only leaves the butter, cream, all-purpose flour and vanilla that are not from Nuts Online. I find this is happening more often than not, I am really thankful that I found out about Nuts Online products.
This pastry recipe is the same one that I have used before for my tart shells and such, the difference will be I will be substituting pistachio flour for part of the regular flour and adding ½ teaspoon of the Matcha Green Tea Powder. The tea powder has such wonderful flavor and one glass of matcha is equivalent to around 10 glasses of green tea in terms of its nutritional value and antioxidant content. This is extremely healthy for you. The Japaneseuse Matcha in their tea ceremony called Way of Tea. The tea gatherings are a simple way the Japanese show their hospitality, it usually includes some type of confections and can also be used in light meals. What a kind way of sharing, their hospitality is always so warm and their generosity is really healthy.
- 1 ½ cups Pistachio Flour
- 1 Cup All-Purpose Flour
- 2 teaspoons Sugar
- 10 Tablespoons cold unsalted Butter (I will use less next time I make this with Pistachio Flour, I did not take into account the nut oil content in the flour, it was very good, but it did not need as much butter with the natural nut oils)
- 1 Egg Yolk
- 1-2 Tablespoons Ice Water
- Pistachio Paste 1 ½ teaspoons per tart
Preheat Oven to 325 degrees.
Place the pistachio flour, all-purpose flour, sugar and butter in a food processor. Process to coarse crumbs. Add the egg yolk and 1 tablespoon of the ice water and pulse until dough comes together, if necessary you can add a little more water.
Flour your bread board and roll out the pastry to a thickness of ¼ inch. I found this pastry very tender to work with and had to mend it once I had them in my little tart pans, but it was easily repaired and came out perfect. I am wondering if it was because of the butter and nut oil totals in the end result. Like I said, next time I use the Pistachio Flour I will use less butter. But in the end it was well worth the extra effort.
Line your tart pans that have removable bottoms with the pastry. If you have any leftover pastry, you can freeze it. It does well and all you have to do is thaw and use as normal.
Line the pastry shells with parchment paper and fill with baking weights (dried beans will do.) I had forgotten I was out of parchment paper and so I used the extra-large papers for cupcakes and they worked perfect. I just flattened them out and put them in the tarts shells, the size was right to the edge of each tart shell, perfect.
Bake for 10-15 minutes. Remove from the oven, remove the weights and paper and set aside.
After you have cooked the pastry in the oven, let it cool some then spread about 1 ½ teaspoons of pistachio paste in the tart bottom. I used an inch wide rubber spatula. Do not left up the spatula while you are spreading, wait then pull and gently left once you have it smoothed over the entire bottom of the tart. Set the tart shells aside for now.
Preheat oven to 350 Degrees.
- 1 ¼ Cups Heavy Cream
- 9 ounces Bittersweet Chocolate (not more than 65% Cacao if marked,) chopped
- 2 Large Eggs
- 1 Teaspoon pure Vanilla Extract
- ¼ Teaspoon Salt
Bring cream to boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled tart shells. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about one hour.
- 2 Tablespoons Heavy Cream
- 1 ¾ ounces Bittersweet Chocolate, finely chopped
- 1 Teaspoon Light Corn Syrup
- 1 Tablespoon Warm Water
Bring cream to boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then water.
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
I do the tarts up to the glaze one day and refrigerate. The next day I do the glaze and set the tarts on counter for an hour or so and then put in refrigerator. I took the buttercream frosting and went around all the edges of tarts with the icing. I am not a professional baker and too I had loaned my baking tips, bags and such to a friend, she moved and I did not get them back. (I realized this after looking everywhere for the tips, I could not believe I had forgotten or I would have replaced them at Sur La Table last sale!) Today, all I had to use was the ‘giant’ decorator tips to do my buttercream edges on 6” tarts, with the smallest pastry bag. That was not an easy task. I have a shake in my hands from a neck injury and with not having the proper equipment, I was surprised that the buttercream came out as well as it did. I will be ordering a new set of decorating tips this evening. I think too since I have never had any help with decorating with icing maybe I should take a cake decorating class, that would be fun.
Too, I had about a cup and a half of white buttercream frosting in the freezer and put it in the refrigerator to thaw yesterday and set it out on the counter earlier. I put a little over half of a quarter cup of pistachio paste in the buttercream frosting and ½ teaspoon of Matcha Green Tea Powder. I put this all in my mixer bowl with the whisk attachment and beat it until everything was mixed well and fluffy. Once I had the frosting in the bag I then went around each tart as best I could. The green was the perfect pistachio green color, beautiful against the deep chocolate-brown of the tart filling. Not the normal green folks use to decorate for St Patty’s Day, but that is more than okay with me.
I roughly chopped some pistachio nuts to put a few on top of each tart when I was through with the icing. I then refrigerated them until it was time to serve.
This chocolate glazed chocolate tart, the shell is incredible, flakey and full of flavor. The filling, is a deep-deep chocolate with a bittersweet taste, the aroma when it is cooking is out of this world. The glaze is perfect, the sweet merges with the bitter of the filling and my taste buds were awaken with one of the best chocolate flavors I have ever experienced. It is extraordinary, a full flavor, full body, silly smooth chocolate that surpasses any implausible chocolate experiences I have had. Add to that a Pistachio Buttercream edge, pure indulgence, a dessert that is simple pleasure, nothing less. Worth every bit of effort to make!
The aroma coming from my kitchen had Ninnie checking it out several times, and she eats no human food (a little roasted chicken breast, cooled to the right degree! She leaves the room when we eat, she does not have to be told, seems it is her demeanor not be around human food! She came this way!)
The tart pastry recipe, I have used for so long and cannot remember where I got the recipe. The difference in the pastry was I substituted some of the all-purpose flour with Pistachio Flour to make Pistachio Pastry for the tarts and added that bit of Matcha Green Tea Powder. The tart filling and glaze was from Epicurious. The buttercream frosting was left from the last cake and I cannot remember where I got the recipe. The recipe must be older than my first-born; I know it is an Italian Buttercream Recipe. I wasn’t for sure how much pistachio paste to add to the frosting so I added a few teaspoons at a time. I had some powdered sugar ready in case I would need some, but it was perfect and needed none. This Pistachio Buttercream Frosting is one of the best flavored icings I have had in a long time. I will be using this the next time I make Macarons. This dessert was such a treat to eat and was much more than I could have expected. I have made the tart before, but pairing it with the pistachios was really incredible. It will be a repeat for sure.
I quartered the 6 inch tarts and it was the perfect serving, it is very rich to say the least, but it leaves you wanting more.
Happy St Patty’s Day!