step 1
Make the crust: Preheat the oven to 350°F (175°C).
step 2
In a bowl, whisk together the All-Purpose Flour (2 cups) and Pistachio Flour (3/4 cup).
step 3
In a separate bowl, cream the Salted Butter (1/2 cup) and Granulated Sugar (2/3 cup) until light and fluffy.
step 4
Add the Egg (1) and Vanilla Bean Paste (1 Tbsp), mixing until well combined.
step 5
Gradually add the dry ingredients, mixing until fully incorporated.
step 6
Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
step 7
Press the chilled dough into eight 3-inch straight-sided tart shells. Freeze until the dough is firm.
step 8
Line each tart shell with parchment paper and fill with pie weights or uncooked beans.
step 9
Bake until the edges are lightly golden brown. Remove from the oven and allow the tart shells to cool completely.
step 10
Make the Pistachio Ganache: Place the White Chocolate (3 1/2 cups) in a heatproof bowl.
step 11
In a small saucepan, bring the Heavy Cream (3.5 oz) to a scald (just before it boils) and add the Pistachio Butter (1/3 cup), whisking well to combine.
step 12
Pour the warm pistachio cream over the white chocolate and let it sit for 3 minutes to melt.
step 13
Whisk until smooth and fully incorporated.
step 14
Pour the ganache into the cooled tart shells and refrigerate until set.
step 15
Make lemon curd: Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place a glass bowl over the pot, ensuring the bowl's bottom does not touch the water.
step 16
Add the Eggs (6) and Granulated Sugar (1 cup) to the bowl, whisking until combined.
step 17
Whisk in the Lemon Juice (3/4 cup).
step 18
Continuously stir the mixture for 8-10 minutes, until it thickens to a nappé consistency (coats the back of a spoon) and reaches 160°F.
step 19
Remove from heat and strain the curd through a fine mesh sieve into a medium bowl.
step 20
Stir in the Salted Butter (1/2 cup) until the butter has fully melted.
step 21
Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, until thickened and cool.
step 22
Once chilled, spoon the lemon curd into mini hemisphere molds and freeze until firm.
step 23
Make Lemon White Chocolate Mousse: Soak the Gelatin Sheets (4) in cold water for 5 minutes to soften.
step 24
In a medium saucepan, pour in the Whole Milk (1/2 cup) and add zest of the Lemons (2). Bring the mixture to a scald (just below boiling) and then remove from heat.
step 25
Gently squeeze the soaked gelatin leaves to remove excess water, then add them to the warm milk mixture, stirring until completely dissolved.
step 26
Stir in the Lemon Juice (1/2 cup) and melted White Chocolate (1 3/4 cups) until fully combined and smooth.
step 27
In a separate bowl, whip the Heavy Cream (1 3/4 cups) to soft peaks. Gently fold the whipped cream into the lemon-chocolate mixture until well incorporated.
step 28
Pour the lemon mousse into dome molds, filling each about ¾ full. Place in the freezer for 1 hour to partially set the mousse.
step 29
Once the mousse has partially set, press a lemon curd hemisphere into the center of each dome. Transfer the molds to the refrigerator and chill until fully set.
step 30
Make the Mirror Glaze: Do not make this until the tarts are ready.
step 31
Place the White Chocolate Chips (1 1/3 cups) in a large heatproof bowl and set aside.
step 32
In a small bowl, combine the Gelatin Powder (1 2/3 Tbsp) with cold Water (1/2 cup) and set aside to bloom.
step 33
In a medium saucepan, mix together the Light Corn Syrup (1/2 cup), ¼ cup Water (4 Tbsp), and Granulated Sugar (1 cup) until well combined. Place over medium-high heat and bring to a boil. Cook for 6-8 minutes or until the mixture reaches 217°F.
step 34
Remove from the heat and stir in the gelatin mixture until fully dissolved.
step 35
Add the Sweetened Condensed Milk (1/2 cup) and whisk until smooth.
step 36
Allow the mixture to cool slightly, then pour over the white chocolate chips and let sit for 2-3 minutes.
step 37
Use an immersion blender to blend until smooth, then strain through a fine mesh sieve.
step 38
Add Yellow Food Coloring (as needed) and mix until well incorporated.
step 39
Assemble: Unmold the frozen mousse and lemon curd domes. Place them on a cooling rack set over a parchment-lined sheet tray.
step 40
Prepare the mirror glaze and pour it over each dome to coat fully.
step 41
Once the mirror glaze has set, carefully lift each dome with a small offset spatula, holding from underneath, and finish the edges with a sprinkle of chopped Unsalted Pistachios (1 1/2 cups).
step 42
Place each glazed dome on top of a tart shell. Add additional chopped pistachios around the base of each dome to cover the seam between the dome and the tart.
step 43
Chill until ready to serve, or serve immediately.
