Desserts Recipes

Orange and grapefruit chiboust tart


For a burst of tropical colour, try this fruity mousse on a pistachio base.


Recipe by Hyatt Regency Hong Kong, Sha Tin Hotel’s pastry sous chef Kelvin Lai.

Prep Time and Cook Time
3 hours; 15 mins

(8 servings)

Pistachio cake base
Almond paste (112g), pistachio paste (62g)
Egg yolks (50g), egg whites (100g)
Egg (50g)
Glucose (12g), sugar (25g)
Vanilla extract and salt to taste
Cake flour (25g)
Melted butter (50g)
Tart crust
Butter (95g)
Sugar (65g)
Egg (1)
Cake flour (200g)
Salt to taste
Orange mousse
Orange juice (100g)
Egg yolks (60g), egg whites (75g)
Corn starch (12g)
Cream (25g)
Gelatin sheet (10g)
Vanilla extract (1g), Grand Marnier (25g)
Sugar (75g)
Whipped cream (175g)
Apricot jelly to glaze
Pistachio powder to garnish, fresh orange and grapefruit

 11. Pistachio mixture 
– Heat almond paste to soften, then put into a large bowl and press until smooth.
– Add pistachio paste, egg yolks, egg, glucose, vanilla extract and salt. Whisk until smooth.
– Mix in cake flour, then add melted butter and combine.

22. Cake base
– Pre-heat oven to 200 ̊C. To make crust, mix all the ingredients and refrigerate for an hour. Roll out the pastry and line circular moulds (10cm x 2cm deep). Bake for 15 mins.
– Lower the oven to 135 ̊C. Whisk egg whites and sugar into soft peaks. Fold into the pistachio mixture.
-Pour the pistachio mixture into the tart crusts and bake for 12 mins.

33. Orange juice mixture
– In a saucepan, warm the orange juice over a high heat until steaming. Set aside.
– In a large bowl, mix egg yolks, corn starch and cream until smooth.
– Add to the orange juice and stir to combine.
– Soak gelatin sheets in iced water to soften, then strain and gently squeeze.
– Add to the mixture and combine until smooth.
– Stir in the vanilla extract and Grand Marnier, and allow to cool.

3 also

44. Orange mousse
– In a large bowl, whisk egg whites and sugar into soft peaks.
– Fold gently into the orange juice mixture, then stir in the whipped cream.
– Using a piping bag, fill 5cm circular moulds with the mixture.
– Refrigerate for 2 hrs until set, then remove from the moulds.

55. Arrangement
– Glaze the chilled mousses with apricot jelly for a mirror-like surface, then place onto the pistachio tarts.
– Garnish rims with pistachio powder and top with fresh orange and grapefruit segments.

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