Pistachio Orange Blossom Financier, Citrus, and White Chocolate Tart

April 27, 2023 Comments Off on Pistachio Orange Blossom Financier, Citrus, and White Chocolate Tart
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Pistachio Orange Blossom Financier, Citrus, and White Chocolate Tart

I like to make all the components one day (the batter has to rest overnight) and then bake the cake the day I will serve it. Then itā€™s a quick assembly. The cake and ganache both freeze well and can be made weeks ahead and then thawed the day you want to serve it. Just make the citrus compote either the day before or the day of serving. You can also replace the citrus with a berry jam and fresh berries, if you prefer, which will lower the carbohydrates further. Barely adapted from here.
Prep Time1 hour
Cook Time45 minutes
Total Time2 days
Course: Dessert
Cuisine: French
Keyword: brown butter, cake, citrus, dessert, Easter, french, grapefruit, holiday, orange, orange blossom, pistachio, vegetarian, white chocolate
Servings: 8
Calories: 373kcal
Author: Jenny Ross

Ingredients

Pistachio and Orange Blossom Financier Cake

White Chocolate Orange Blossom Whipped Ganache

Citrus Compote

  • 2 oranges cut into supremes, a few supremes reserved for garnish
  • 1 grapefruit cut into supremes, a few supremes reserved for garnish
  • 1/8 teaspoon glucommann powder
  • stevia glycerite to taste
  • pinch salt

To Assemble

  • pistachio pieces
  • edible flowers optional
  • citrus supremes

Instructions

Pistachio and Orange Blossom Financier Cake

  • Combine the monk fruit, allulose, pistachio flour, and salt in a bowl. Set aside.
  • Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color. Cool so that it is liquid but not hot to the touch. (I like to brown a whole stick or two of butter at a time and freeze the rest in a ziplock for easy future use.)
  • Stir the brown butter, egg whites, and orange blossom water into the dry ingredients and then refrigerate overnight.
  • Spread into an 8-inch round baking pan or tart ring and bake in a preheated oven at 350ĀŗF for 15-20 minutes, or until just golden around the edges. Cool for 5 minutes then turn out and cool completely on a cooling rack.

White Chocolate Orange Blossom Whipped Ganache

  • Bring 1/2 cup of heavy cream to a boil. Remove from heat and add the white chocolate. Let stand for 5 minutes and then whisk until smooth. Stir in the orange blossoms water and salt. Finally, stir in the cold cream and refrigerate for at least 3 hours (or up to overnight).
  • When the mixture is cold, beat with an electric mixer until thick and piping consistency.
  • Lay a sheet of parchment paper on a baking sheet. Use an 8-inch round baking pan as a stencil to draw a circle and then flip the parchment over so that you donā€™t get any pen or pencil in the dessert.
  • Transfer whipped ganache to a piping bag (or a ziplock and then trim the end to form a makeshift piping bag) and pipe balls of whipped ganache onto the prepared parchment paper, being careful to pipe inside the 8-inch circle you have drawn. Use a second sheet of parchment placed on top to gently press to just slightly flatten the balls.
  • Transfer to the freeze for at least 4 hours and preferably overnight.

Citrus Compote

  • Supreme each citrus, pressing any extra juice out of the citrus after cutting all the segments out. Transfer the juices to a pan and sprinkle the glucomann over top. Roughly chop the supremes and then add to the pan with the juices. Slowly cook over medium heat for 30 minutes, stirring occasionally. Add stevia and salt, to taste. Cool completely and then refrigerate until cold.

To Assemble

  • Place the ganache ring on top of the cake. Fill the center with the compote. Lay additional citrus supremes over top and then garnish with chopped pistachio pieces and flowers, if using.

Notes

Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 6.8%
Nutrition Facts
Pistachio Orange Blossom Financier, Citrus, and White Chocolate Tart
Amount per Serving
Calories
373
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
47
mg
16
%
Sodium
 
136
mg
6
%
Potassium
 
225
mg
6
%
Carbohydrates
 
24
g
8
%
Fiber
 
14
g
58
%
Sugar
 
7
g
8
%
Protein
 
6
g
12
%
Vitamin A
 
1052
IU
21
%
Vitamin C
 
28
mg
34
%
Calcium
 
50
mg
5
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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April 24, 2023

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