With summer in full swing, it’s officially fresh berry season in British Columbia! Go support your local farmers’ markets and pick up some locally grown, sweet and juicy cherries. Pastry Chef Instructor Gary shares his delectable Cherry Pistachio Tart – a true ode to the summer seasonal bounty.
Makes 4 servings
Cherry Tart
Sweet Tart Dough
Butter softened 133g
Icing sugar. 85g
Almond powder 27g
Eggs 1pc
Flour 222g
Pistachio Frangipane
Butter (soft) 23g
Salt pinch
Sugar. 23g
Large Eggs 1/2 Scrambled
Pistachio Powder 23g
Flour Pastry 12g
Chopped Pistachio as needed
Griottine Cherry as needed
Pistachio Namelaka Cream
Gelatin Powder 2g
Cold Water 10g
Milk 100g
White Chocolate 180g
Pistachio Paste 40g
Cold Cream 200g
Pistachio Filled Cherries
Fresh Cherries pitted
Pistachio Namelaka Cream
Pistachio shelled and halved
Cherry Jam
Cherries 133g
Sugar 53g
Pectin 2g
Lemon Juice 9g
Gelatin 2g
Water 10g
METHOD
Sweet Tart Dough:
- Mix butter, icing sugar, almond powder into smooth paste
- Add eggs gradually and mix until homogenous
- Gently mix in flour and form dough
- Wrap with plastic film, rest in refrigerator minimum 3hrs, or up to 5 days
- Roll dough to 3mm thickness
- Rest 30min in fridge, cut to 15cm round disc
- Bake on parchment, 8-10min @160c, or until golden
Pistachio Frangipane:
- Mix butter, sugar, salt into smooth paste
- Add egg and mix until homogenous
- Mix in flour and pistachio powder
- Spread into 10cm ring, bake 8-10min @170c, or until lightly golden
Pistachio Namelaka Cream:
- Bloom gelatin in cold water
- In a bowl, place together bloomed gelatin, white chocolate, pistachio paste
- Boil milk, pour into bowl with ingredients, and mix with whisk or immersion blender until smooth and combined
- Add cold cream, mix with whisk or immersion blender until combined
- Refrigerate 3 hours, or until set
Pistachio Filled Cherries:
- Fill cherry cavity with pistachio namelaka cream
- Stuff with pistachio to resemble cherry pit
Cherry Jam:
- Bloom gelatin in cold water
- Whisk together sugar and pectin
- Finely chop or puree the cherry
- Heat cherry in a pot, stir in sugar/pectin mix and bring to boil slowly on medium heat
- Add lemon juice and bring to boil again
- Take off heat and stir in gelatin
- Refrigerate until cold
