Cherry Pistachio Tart - Puratos

COMPOSITION

Short Crust
Almond Cream
Pistachio Crema

Short Crust Method

Combine dry ingredients in a mixing bowl with a paddle
Add the butter and mix until the butter is in small pieces
Add the eggs and mix to combine
Wrap and refrigerate
Once cold, roll out to 2.5 mm
Line tart rings and bake at 320°F for about 12 minutes
Remove from rings and brush with egg wash
Return to the oven for 5 more minutes

Almond Cream Method

Cream the butter, sugar and salt
Add the eggs, followed by the remaining dry ingredients
Mix until just combined

Pistachio Crema Method

Combine heavy cream, sugar, vanilla, pistachio paste and cardamom, bring to a simmer
Add some of the cream to the egg whites
Add the egg whites back into the cream and heat to 170F
Remove from heat, add the bloomed and drained gelatin and then pour over the Belcolade Blanc Selection
Blend to emulsify
Strain and refrigerate overnight
Whip to desired consistency

Assembly Method

Once the tart shells have cooled, deposit almond cream
Top with Topfil Origin Michigan Cherry and return to the oven for 18 minutes at 320°F
Once cool, top with the whipped pistachio crema and garnish with a ring of chocolate decor and a fresh cherry.

Decoration Method

Dip the cherry in Harmony Sublimo before using as a garnish
For the chocolate ring, dip the top of a ring cutter in tempered chocolate
Press onto a sheet of acetate and sprinkle with chopped pistachios
Leave to crystalize.

About this Recipe:

Complexity level:

TIPS & TRICKS

Pistachio flour can be used in place of almond flour if desired in the almond cream. The pistachio crema can be kept frozen before whipping if needed.

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