Difficulty: Expert (5/5)
Mix the butter and salt. Add the icing sugar, TPT almonds, vanilla powder, eggs, and 125 g of flour. Incorporate the remaining 375 g of flour without overworking the dough, then add the feuilletine.
Rest for 24 hours in the fridge. Line a pie ring and blind bake.
Heat the milk and cream. Blanch the egg yolks with the caster sugar, then pour the boiling mixture over and cook to 82°C. Strain over the grated chocolate, mixing carefully to avoid incorporating excess air.
Pour into the prebaked tart shell. Refrigerate until set.
Cook the milk, caster sugar, egg yolks, and TPT pistachios to 85°C to form a custard. Cool completely, then fold in the whipped cream.
Line metal cones with baking paper. Fill to 5 mm below the top and freeze. Seal the base with melted chocolate couverture.
On a rectangular plate, slice the chocolate tart with a hot knife. Unmold a pistachio parfait cone and place beside it. Garnish with gold leaf and dots of chocolate sauce.
TPT: Tant pour tant (equal parts by weight).
Source: Food-Service Dairy Company
