Ndu Island, New Caledonia

Russian Pistachio Torte on Daquoise
Meringue Layer:
2/3 c. shelled natural pistachio nuts
¾ c. plus 2 T. sugar
2 tsp. cornstarch
4 large egg whites
¼ tsp. cream of tartar
¼ tsp. salt (if using unsalted pistachio nuts)
Filling:
½ c. plus 2 T. sugar
1/3 c. shelled natural pistachio nuts
2 T. cornstarch
1 c. milk
1 large whole egg
1 egg yolk
2 T. unsalted butter, cut into bits
2 T. kirsch
2 drops green food color
1 T. unflavored gelatin
¼ c. cold water
1 c. well-chilled heavy cream Confectioner’s sugar for dusting daquoise

Meringue layers:
Draw 9” circles on two pieces of parchment paper and place face down on two butter baking sheets.  Preheat oven to 250 degrees F.  Finely grind (in food processor) the pistachio nuts with ¼ c. plus 2 T. (6 T.) sugar and the cornstarch.  Using an electric mixer,  beat egg whites with cream of tartar and salt (if using) in a large bowl until soft peaks form.  Beat in the remaining sugar until glossy stiff peaks form.  Fold in the pistachio mixture gently but thoroughly.  Spread half of mixture in one of the parchment paper circles.  Spoon or pipe remaining mixture into the other circle (this will be the top crust).  Bake the meringues for 1 to 1 ¼ hours, switching sheet rack positions after 30 minutes, until meringues are firm and dry to the touch.  Let the meringues cool on the sheets, then peel off parchment paper carefully.  (May be made one day in advance and kept at room temperature, wrapped in plastic.)
Filling:
In small non-stick skillet, cook ¼ c. sugar, undisturbed, over moderate heat until it begins to melt, then stir with a fork and continue to cook until it is melted completely and turns golden.  Add the pistachio nuts, stirring to coat well.  Immediately pour the mixture onto a piece of foil and allow to cool completely.  Break up the resulting praline and grind fine in a food processor.
Dissolve the cornstarch in ¼ c. of the milk in a heavy saucepan.  Stir in the remaining ¾ c. milk and the remaining ¼ c. plus 2 T. (6 T.) sugar and bring mixture just to boiling, stirring.  In a separate heatproof bowl, whisk together the whole egg and the egg yolk.  Add the milk mixture in a stream, whisking, and return to the heavy saucepan.  Return the mixture to a boil, whisking, and simmer, also whisking, for 2 minutes.  Remove the pan from the heat and whisk in the butter and kirsch.  Sieve into a metal bowl.  Stir in the ground praline and food coloring, place plastic wrap directly on surface and cool completely. (Filling may be prepared to this point one day in advance and kept covered and chilled.)  In a small bowl, sprinkle the gelatin over the water and let soften for 1 minute.  Microwave, stirring, until the gelatin is dissolved and the liquid is hot.  Whisk the gelatin into the chilled filling, set the bowl in an ice bath and stir the pastry cream until it is thickened, but not set.  Remove the bowl from the ice bath.  Beat the heavy cream in a chilled bowl with chilled beaters until it just holds stiff peaks.  Whisk one third of cream into filling to lighten it, then fold in the remaining cream gently but thoroughly.
Assembly:

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