Pistachio Torte
Blood Orange Crème Mousseline, Blood Orange Pâte de Fruit, Tuile
Pastry Chef Bella Paul of Annabelle | Washington, D.C.
Adapted by StarChefs | February 2026 | Photo: Will Blunt
INGREDIENTS
Blood Orange Pâte de Fruit:
350 grams granulated sugar
7 grams apple pectin
250 grams blood orange purée
50 grams glucose
6½ grams citric acid
Blood Orange Custard:
900 grams blood orange purée
270 grams granulated sugar
100 grams heavy cream
1 teaspoon citric acid
66 grams cornstarch
195 grams egg yolks
64 grams unsalted butter
Blood Orange Crème Mousseline:
335 grams softened butter
Tuile:
113 grams gluten-free flour
113 grams powdered sugar
113 grams egg whites
113 grams melted butter
Pistachio Torte:
Cooking spray
Finely chopped pistachios
250 grams granulated sugar
Zest of 1 blood orange
6 eggs, room temperature
¾ teaspoon pistachio extract
220 grams pistachio flour
80 grams almond flour
16 grams cornstarch
¾ teaspoon salt
⅜ teaspoon ground cardamom
140 grams butter
28 grams extra virgin olive oil
METHOD
For the Blood Orange Pâte de Fruit:
In a small mixing bowl, combine 12½ grams sugar and apple pectin. Set aside. In a saucepan over medium-high heat, bring blood orange purée and glucose to a boil. Whisk in apple pectin mixture and bring to a boil. Add additional 12½ grams sugar, maintaining a constant boil. Add remaining sugar and citric acid. Cook until mixture reaches 240°F. Transfer to orange slice-shaped silicone molds. Cover and refrigerate 3 hours. On a clean work surface, unmold and toss in sugar. Transfer to a wire rack and let dry overnight.
For the Blood Orange Custard:
In a saucepan over medium-high heat, bring blood orange purée, 135 grams sugar, cream, and citric acid to a boil. In a mixing bowl, whisk to combine cornstarch, egg yolks, and remaining 135 grams sugar. Temper with blood orange mixture, then add to saucepan. Bring mixture to a boil and cook additional 1 minute, whisking constantly. Remove from heat and whisk in butter. Transfer to a nonreactive container. Cover with plastic wrap along the surface. Seal and refrigerate.
For the Blood Orange Crème Mousseline:
Let Blood Orange Custard come to room temperature. In the bowl of a stand mixer fitted with a whisk attachment, whip butter until light and fluffy. Add 500 grams Blood Orange Custard and whisk until mixture is fully emulsified and glossy. Transfer to a piping bag fitted with a #823 tip. Refrigerate.
For the Tuile:
In a mixing bowl, combine flour and sugar. Whisk in egg whites. Once combined, stream in butter and whisk until mixture is fully emulsified. Cover and refrigerate until set. Heat oven to 325°F. Transfer batter to citrus tuile-shaped silicone molds. Transfer to a sheet tray and bake 8 minutes, or until golden brown. Using tweezers, carefully remove from molds. Transfer to a work surface and let cool. Reserve.
For the Pistachio Torte:
Heat oven to 325°F. Dust greased 6-by-4-inch silicone mold with chopped pistachios, rotating molds to evenly distribute. Set aside. In a spice grinder, combine sugar and zest. Set aside. In a stand mixer fitted with a whisk attachment, whip eggs and pistachio extract until light and fluffy. Set aside. In a mixing bowl, combine flours, cornstarch, salt, and cardamom. Set aside. In a saute pan over medium flame, heat butter and oil until butter is fully melted. Add to whipped egg mixture and whisk until just combined. Fold in flour mixture and mix on high speed until well incorporated. Evenly divide batter into prepared molds. Transfer molds to a sheet tray and bake 20 minutes, or until cooked through. Remove from oven and let cool.
To Assemble and Serve:
Place 1 slice Pistachio Torte on a serving plate. Pipe desired amount Blood Orange Crème Mousseline over top in desired style. Garnish with 3 pieces Blood Orange Pâte de Fruit and 1 Tuile.
