Pistachio Jam

Preparation

Step 1: Prepare the shortbread base

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry and cut an 8-inch circle. Place it in the bottom of a buttered springform pan. Prick the dough with a fork.

Bake for 12 minutes until lightly golden. Let cool completely in the pan.

Step 2: Make the pistachio cream

In a saucepan, combine the pistachio paste, sugar, cornstarch, and eggs. Whisk vigorously until smooth.

Slowly pour in the heavy cream while stirring, then add 30 g butter. Heat over low heat, whisking constantly, until the cream thickens (about 5 minutes). Remove from heat.

Step 3: Pour the cream over the base

Pour the still-hot pistachio cream over the cooled shortbread base. Smooth with a spatula and let cool for 10 minutes at room temperature.

Sprinkle the surface with crushed pistachios. Refrigerate for 1 hour to set the cream.

Step 4: Prepare the white chocolate layer

Break the white chocolate into pieces in a bowl. Heat the remaining heavy cream (about 5 cl) until simmering, then pour over the white chocolate.

Wait 1 minute, then stir gently from the center outward until you get a smooth, glossy glaze. Let cool at room temperature.

Step 5: Top with white chocolate

Gently pour the melted white chocolate over the set pistachio cream. Tilt the pan slightly to spread the chocolate evenly over the entire surface.

Return to the refrigerator for at least 2 hours. The white chocolate must be completely set before unmolding.

Step 6: Unmold and serve

Gently run a knife blade around the edge of the springform pan before opening. Unmold onto a serving plate.

Decorate with a few whole pistachios and optionally some edible flower petals. Serve in generous slices, accompanied by custard or a scoop of vanilla ice cream.