Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Pistachio & Dark Chocolate Ganache Tart

In a food processor mix flour, butter, powdered sugar, vanilla & salt, and process for about 2 minutes

Add egg yolk, beat until just combined and dough holds together. If the dough does not come together - add water gradually

Transfer the dough onto a lightly floured work surface, and combine using your hands. Press dough into a disk, and wrap it in plastic. Refrigerate for 1-2 hours or overnight

Roll out dough to 1-2 inches thick on a lightly floured surface.

Create 3 circles using perforated tart rings.

Cut 3 long strips out of the dough and place them as sides for the tart.

Place the tart rings with the dough in the freezer for 1 hour.

In a food processor mix pistachios, butter, sugar, salt, vanilla, and cornstarch. Beat at high speed until combined. Add milk and egg. Mix until smooth and paste-like.

Pour it over the half-baked tart and flatten the top.

Bake for 10-15 minutes or until the cream is golden and slightly soft in the center.

Heat cream in a saucepan over medium heat until almost boiling.

Pour the cream over the chocolate and whisk until combined, let it cool for 5-10 minutes.

Gently pour the chocolate ganache on top of the tart and flatten the top.

Decorate with white chocolate and pistachios.

Refrigerate for at least about 1-2 hours before serving!

Yarin Shachagi

Pistachio & Dark Chocolate Ganache Tart

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