Pistachio Cherry Crisp Tart
Ingredients and preparation method for Pistachio Cherry Crispy Tart
Ingredients
sour cherries (frozen)
450 g
granulated sugar
35 g
butter (softened at room temperature)
375 g
fleur de sel
10 g
egg yolks
20 g
granulated sugar
8 g
whole milk (fresh)
100 g
flour (T55)
500 g
butter
125 g
powdered sugar
125 g
almond flour
125 g
pistachio paste (for color and flavor)
45 g
natural pistachio paste
15 g
custard powder or cornstarch
13 g
cherry brandy
10 g
whole eggs
75 g
pistachios (shelled and chopped)
25 g
custard cream (see page 560)
150 g
butter (softened to a paste)
175 g
granulated sugar
175 g
almond flour
175 g
fleur de sel
4 g
flour (T55)
175 g
green cardamom powder
0.5 g
soaked sour cherries (drained)
300 g
fresh black cherries (pitted)
300 g
shelled pistachios
to taste
tropical mirror glaze (see page 565)
to taste
black cherries (for decoration)
to taste
decorative sugar (Neige décor)
to taste
Instructions
1
Prepare the Sour Cherries
The day before, combine the frozen sour cherries with the granulated sugar and let soak. Drain 1 hour before use, without squeezing excessively.
2
Make the Tart Dough
Cream the butter until smooth, then add the other ingredients in order, continuing to mix. When adding the flour, mix for as short a time as possible so the dough just comes together. Refrigerate until ready to use.
3
Shape the Tart Shells
Roll out the dough to 0.4 cm thick. For a large tart, cut 23 cm diameter rounds; for small tarts, cut 11 cm diameter rounds. Refrigerate for 30 minutes. Grease the molds, line them with the dough, and pinch up the edges. Freeze the tart bases.
4
Blind Bake the Tart Shells
Place the tart bases on a black tray lined with parchment, set them on paper molds or cover with parchment, and weigh down with baking beads (such as dry beans). Bake at 170°C for about 18 minutes (small tarts) or 20 minutes (large tart).
5
Make the Pistachio Almond Cream
Cream the butter without whipping, then add all the other ingredients one at a time on low speed. Be careful not to whip the butter or the mixture; otherwise the filling will expand and shrink unevenly during baking. Refrigerate until ready to use.
6
Make the Cardamom Crumble
Combine all the ingredients in order. Refrigerate for 2 hours. Press the dough through a coarse sieve to form crumbs. Refrigerate until ready to use.
7
Assemble and Bake
Spread a thin layer of pistachio almond cream over the pre-baked tart bases. Scatter the fresh black cherries and drained sour cherries on top. Cover with another layer of almond cream. Bake at 170°C in a convection oven.
8
Add the Crispy Top and Finish Baking
After 10 minutes of baking, remove from the oven and sprinkle the cardamom crumble on the surface. Return to the 170°C oven and bake for 16–17 minutes (small tarts) or 25–27 minutes (large tart). Cool on a wire rack.
9
Decorate
Coarsely chop the shelled pistachios. Melt the tropical mirror glaze. Lightly dust the tart with decorative sugar and sprinkle with the chopped pistachios. Place one glaze-coated black cherry on each small tart, or three on the large tart.
