Required recipes
It's recommended to have the tart shells (chocolate sable) ready before starting with this recipe. They can be prepared even 1 week in advance.
Equipment
Tart ring. Here I'm using Silikomart tarte ring ⌀ 80 mm
Round nozzle. Here I'm using ⌀ 14 mm
Molds for the dome. Here I'm using Semisfera from Sikilomart ⌀ 3.5 cm.
Day 1
Strawberry ganache & gel
Check the recipe here. You can also prepare this in the morning and shrink the schedule to combine day 1 and 2 together.
Chocolate marquise
Check the recipe here.
Day 2
Strawberry dome
Pipe the strawberry ganache into the hemisphere mold, adjust the level with a spatula and let it freeze until completely set. Here I'm using Semisfera from Sikilomart ⌀ 3.5 cm.
Whipped pistachio ganache
45g Heavy cream 35% fat (1)
20g Whole milk
45g Pure pistachio paste (or homemade pistachio praline).
1 Gelatine sheet (platinum 250 bloom, 1 sheet = 1.75g)
50g White chocolate
105g Cold heavy cream 35% fat (2)
Soak the gelatine sheet in cold water until softened.
In a saucepan over low heat, combine the pistachio paste, milk, and heavy cream (1).
Once the mixture is warm, add the white chocolate and the softened gelatine. Stir until the chocolate melts and the gelatine dissolves.
Gradually pour in the cold heavy cream (2) and blend with a hand blender until combined. Be careful not to overblend (you don't need to emulsify at this stage).
Transfer the mixture to a container and refrigerate overnight until firm.
Day 3
Assembly
Whip the chilled pistachio ganache until it reaches medium peaks. Transfer it to a piping bag fitted with a ⌀ 14mm round nozzle.
Fill the tart shell with a thin layer of strawberry gel. For a more complex texture, you can mix the gel with diced fresh strawberries.
Place a disc of chocolate marquise on top of the strawberry gel.
Pipe the strawberry ganache on top of the marquise, adjusting the level with a spatula.
Insert a wooden skewer into the outer part of the frozen raspberry dome and stick it gently into the melted neutral glazing (temperature should be ~35°C = ~95°F). Use the border of the glazing container to remove the glazing excess from the bottom of the dome and place it gently at the center of the tart. The usage of the neutral glazing is actually optional but it gives a nicer look to the tart.
Pipe the whipped pistachio ganache all around the glazed dome.
Add a golden leave / flake on top of the dome (this is really optional) and decorate at your preference. In my case I'm using caramelized pistachios for an extra crunch and better visual effect.