Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
Ingredients
For the Pistachio Crust and White Chocolate Ganache
- 3⁄4 cup pistachios
- 1⁄4 cup sugar
- 1 1⁄2 cups flour
- 1 stick unsalted butter, cubed and chilled
- 1 egg yolk
- 1⁄4 cup cold water
- 12 oz. high-quality white chocolate, finely chopped
- 1⁄2 cup orange juice
- 1⁄8 tsp. rose water
For the Pomegranate Meringue
- 1 cup sugar
- 1⁄2 cup pomegranate juice
- 1 tsp. cornstarch
- 1⁄2 tsp. cream of tartar
- 4 egg whites
- 20 drops red food coloring (optional)
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Instructions
Step 1
Make the crust: Combine pistachios and sugar in food processor and process until finely chopped. Add flour and process to combine. Add butter and pulse until no large chunks remain. Add egg yolk and water and mix just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. On a floured counter, roll dough to 1⁄8" thick. Line a 9" tart pan with dough. Prick with fork over the bottom and refrigerate for 1 hour. Heat oven to 375°. Bake for 20 minutes and then let cool to room temperature.
Step 2
Make the ganache: Place chocolate in a medium bowl and set a fine strainer over bowl. Heat orange juice in a small saucepan over medium-high heat until it begins to simmer. Remove from heat and pour through strainer into bowl with chocolate; let sit for 1 minute. Using a rubber spatula, slowly stir rose water into mixture until smooth. Pour ganache into cooled crust and let cool completely.
Step 3
Make the meringue: Place the sugar and pomegranate juice in a small saucepan and bring to a boil with a candy thermometer. Place cornstarch, cream of tartar, and egg whites in a stand mixer with a whisk and beat to soft peaks. When syrup reaches 250°, pour into a glass measuring cup, and then slowly stream into the beating egg whites until all is added; add food coloring, if you like. Continue beating until glossy, stiff peaks form. Immediately pipe or cover the pie with the meringue. Chill until meringue is firm. Use a blowtorch or the broiler to brown the meringue.
- Make the crust: Combine pistachios and sugar in food processor and process until finely chopped. Add flour and process to combine. Add butter and pulse until no large chunks remain. Add egg yolk and water and mix just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. On a floured counter, roll dough to 1⁄8" thick. Line a 9" tart pan with dough. Prick with fork over the bottom and refrigerate for 1 hour. Heat oven to 375°. Bake for 20 minutes and then let cool to room temperature.
- Make the ganache: Place chocolate in a medium bowl and set a fine strainer over bowl. Heat orange juice in a small saucepan over medium-high heat until it begins to simmer. Remove from heat and pour through strainer into bowl with chocolate; let sit for 1 minute. Using a rubber spatula, slowly stir rose water into mixture until smooth. Pour ganache into cooled crust and let cool completely.
- Make the meringue: Place the sugar and pomegranate juice in a small saucepan and bring to a boil with a candy thermometer. Place cornstarch, cream of tartar, and egg whites in a stand mixer with a whisk and beat to soft peaks. When syrup reaches 250°, pour into a glass measuring cup, and then slowly stream into the beating egg whites until all is added; add food coloring, if you like. Continue beating until glossy, stiff peaks form. Immediately pipe or cover the pie with the meringue. Chill until meringue is firm. Use a blowtorch or the broiler to brown the meringue.
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