Cherry Tart
A chocolate shortbread base, topped with pistachio macarons and candied cherries, covered with cherry jelly and cherry crème.
Ingredients
Chocolate Shortbread Cookies (refer to page 46 'Chico')
to taste
Pistachio Almond Cream Cake
to taste
Candied Cherries (jarred)
125
Cherry Jelly (frozen)
12 cm diameter, 5
Cherry Crème
to taste
Decoration
to taste
Instructions
1
Baking the Chocolate Shortbread
Roll the chocolate shortbread dough to 3 mm thick, cut out 15 cm diameter rounds, and bake in a convection oven at 150°C for 15 minutes.
2
Making the Pistachio Almond Cream Cake
Cream the butter with powdered sugar, add whole eggs, almond flour, cornstarch, pistachio paste, and cherry liqueur, and mix until combined. Line the mold with the chocolate shortbread, pipe in the cream batter, arrange the candied cherries around the edge and in the center, top with the remaining cream batter, and bake at 150°C for 40 minutes.
3
Making the Cherry Jelly
Bring the sugar syrup up to 120°C, add the frozen cherries, reheat to dissolve into a syrup, then remove the cherries. Add gelatin to the syrup, let it cool, return the cherries, pour into the mold, and freeze until set.
4
Making the Cherry Crème
Heat the frozen cherries with sugar to 50°C, add the gelatin to dissolve, and mash. Combine the whipped cream with the yogurt chantilly, fold in the cherry purée in stages, pour over the jelly, and freeze until set.
5
Assembly
Stack the cherry crème along with the jelly on top of the almond cream cake, brush the surface of the jelly with clear glaze (nappage), and garnish the sides and top with liqueur-soaked cherries, chocolate, and gold leaf.
