Kiwi and pomegranate tart with whipped ganache

Huile d'olive de Nice PDO
Subtle flavour
Tarte kiwi-grenade, ganache montée
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Resting time
10h
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Automn

Ingredients

A PDO
For 4 personnes
For the pastry:
  • 250 g of flour
  • 120 ml water
  • 60 ml Nice olive oil PDO
  • 1 c. tablespoon of coconut
For the whipped ganache:
  • 200 g Isigny cream PDO
  • 2 c. a tablespoon of olive oil from Nice PDO
  • 125 g white chocolate
  • 1 c. a coffee spoonful of vanilla powder
  • 2 gelatine sheets
For the filling:
  • 3 kiwis
  • 1 grenade

Tip

Choose a Nice olive oil PDO (subtle flavour) for its aromas of almond and raw artichoke, sometimes complemented by notes of broom blossom, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus.Also choose: PDO olive oil from Nyons, AOC Languedoc olive oil and French olive oils made from the Cailletier, Grossane and Tanche varieties...

Instructions

  • For the pastry: mix the ingredients together (do not knead for too long; the pastry should be pliable). Roll out the pastry on a floured work surface and line a tart tin. Blind-bake in an oven preheated to 180°C. Leave to cool completely.

  • For the whipped ganache: soak the gelatine in cold water and set aside. Bring half the cream to the boil with the vanilla, then add the well-drained gelatine. Pour this hot mixture over the white chocolate, which has been broken into pieces beforehand; wait a few moments for the chocolate to melt, then whisk until combined. Add the PDO olive oil from Nice, followed by the remaining cold cream. Strain through a sieve into a clean bowl, cover with cling film, and leave to set overnight in the fridge. On the day, whip the ganache in a food processor or with a hand mixer until it resembles whipped cream.

  • Spoon the ganache onto the cooled pastry base and chill.
  • Peel the kiwis and slice them. Cut the pomegranate in half and remove the seeds. Garnish the ganache with the kiwi slices and pomegranate seeds.

Tip

Choose a Nice olive oil PDO (subtle flavour) for its aromas of almond and raw artichoke, sometimes complemented by notes of broom blossom, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus.Also choose: PDO olive oil from Nyons, AOC Languedoc olive oil and French olive oils made from the Cailletier, Grossane and Tanche varieties...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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