@sundaybaking: 🍋 Lemon Pistachio Mousse Tart A refreshing lemon mousse paired with a crisp tart shell, fluffy vanilla sponge, and rich pistachio ganache. Perfect for spring & summer! 🟡 Vanilla Sponge Egg yolks 40g (2 yolks) Honey 15g Egg whites 70g (2 whites) Salt a pinch Sugar 35g Cake flour 30g Canola oil 12g Vanilla extract 3g Bake at 375°F (190°C) for 8–9 min  🍋 Lemon Mousse Lemon juice 50g Sugar 55g Lemon zest (1 lemon) Egg 50g Egg yolk 20g Gelatin 1.5 sheets (3g) Unsalted butter 35g Heavy cream 35% 170g Fills 6 cavities of Silikomart SF002 mold 🥧 Tart Shell Unsalted butter 125g Powdered sugar 60g Egg 25g (half an egg) Vanilla extract 3g All-purpose flour 190g Bake at 350°F (175°C) for 14–15 min ✔️ Used 8cm tart rings ✔️ Time may vary depending on your oven & dough thickness 🟢 Pistachio Ganache White chocolate 70g (Callebaut W2) Heavy cream 35% 28g Pistachio paste 100% 14g Use about 18g per tart 🟨 Glaze Water 30g Sugar 90g Glucose syrup 90g (or corn syrup) Heavy cream 35% 60g Gelatin sheets 4 (8g total) White chocolate 90g 🎥 Full recipe & tutorial on my YouTube channel. Link in bio☺️ #pastry #pastryart #tart #lemontarts #lemonpistachiocake #dessert #homebaking #pistachiotart #pastrylove