When I come to the kitchen to prepare a dessert, I know exactly how it will be, I have fixed in mind the final image that the cake must have.
This time something different happened.
I was fascinated by a cherry and pistachio tart by the famous pastry chef Claire Heitzler, since 2015 at the head of Maison Ladurée, but I was not completely convinced.
The only things I was sure of, were the red sabée pastry (my interpretation) and Claire Heitzler’s pistachio filling.
I decided to replace the pistachio pastry cream with a pistachio custard (very similar), recipe by the famous italian pastry chef De Carlo.
I prepared it twice, but i never used to garnish a tart.
But I think that, to call a tart “Cherry and Pistachio tart”, there should be another cherry preparing, and not only a single layer at the bottom of the sable.
So I decided to use a cherries chantilly to resume the add more taste of this delicious fruit.
In short, I completely changed Claire Heitzler’s tart … … which also included as a decoration, a red chocolate disc …… but I’m very pleased with the result.
What do you think, Claire will forgive me? Hope so.
Cherry tart
Ingredients
For the pâte sablée
- 1 + 2/3 cups (220 g) pastry flour
- ½ cup + 1 tbsp (130 g) soft unsalted butter
- 1 medium (50 g) whole egg
- 2/3 cup (85 g) icing sugar
- ¼ cup + 1 tbsp (30 g) almond powder
- a generous pinch of salt
- 1,5 g liposoluble powder red food colour
For the pistachio filling
- 5 tbs (70 g) soft unsalted butter
- 4 tbs + 1 tsp (70 g) superfine granulated sugar
- 2 small whole eggs (2.5 oz - 70 g)
- ¾ cup (70 g) pistachio powder (flour)
- 1 tbsp (10 g) pistachio paste
- 1 tsp (5 g) pastry flour
- pinch of salt
For the pistachio custard
- 1 cup + 1.5 tbsp (245 g) heavy cream
- 2 tbsp + 2 tsp (40 g) superfine granulated sugar
- 3 medium (55 g) egg yolks
- scant 2 oz (50 g) pistachio paste
- 2.4 g gelatin sheets - 200 bloom - 0.62%
For the cherries chantilly
- 3 tbsp (50 g) cherries puree
- ¾ cup + 2 tbsp + 1 tsp (200 g) whipping cream
- 2 tbsp + 1 tsp (35 g) superfine granulated sugar
- ¼ oz (8 g) cocoa butter, melted
- 1,5 g gelatin sheets - 200 bloom - 0.52%
To garnish
- 4.5 oz - 130 g di wild cherries in syrup, drained and halved
- fresh cherries
Instructions
For the pâte sablée
In a small bowl, sift icing sugar with almond powder and set aside.
In the bowl of a stand mixer, fitted with paddle attachment, mix flour with butter until you get a sandy mixture.
Add the whole egg with salt and mix to combine.
Add, then, icing sugar/almond powder mixture, food color and mix until you get a smooth mixture.
With your hands, shape the dough into a ball, flatten in a disc, cover with plastic wrap and refrigerate for at least 6 hours.
For the pistachio filling
In a small bowl, mix whole eggs with pistachio paste and set aside.
In another bowl, using a fork, mix butter with sugar and salt.
Add flour and pistachio powder and mix to combine.
Then, add pistachio/eggs mixture and mix to combine.
For the pistachio custard
Wrap with cling film an 8 inches - 20 cm pastry ring and set aside.
Soak gelatin sheets in cold water.
Mix egg yolks with sugar and bring heavy cream to the boiling point.
Remove from heat, pour the cream into the yolks mixture and mix to combine.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
Fastly chill the mixture until 145F - 60°C, add wringed gelatin sheets and pistachio paste and blend the mixture with a hand blender for a couple of minutes.
Pour the batter into the prepared ring and freeze.
For the cherries chantilly
Soak gelatin sheets in cold water.
Heat the cherries puree with sugar until 145F - 60°C.
Remove from the heat, add wringed gelatin sheets, melted cocoa butter and cold whipping cream (not whipped, just cold).
Blend the mixture with a hand blender, cover with plastic wrap and refrigerate for at least 12 hours.
To line the pastry ring
Brush the interior of your ring with butter (8.5 inches - 21 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 3mm thickness
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the ring.
Using the knife, remove the over hanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
To bake
Heat fan oven 300F - 150°C.
(while the oven is heating, I freeze the pastry ring).
Bake the sablée for 15 minutes and let cool for a few minutes.
Increase oven temperature to 320 F - 160°C.
Scatter at the bottom of the sablée, in an even layer, wild cherries in syrup (cut side down).
Pour the pistachio filling in a pastry bag and fill the shell.
Smooth the surface with a small spatula.
Bake for 20 minutes and let cool.
To assemble and to serve
Remove the pistachio custard from the pastry ring and lay on the sablée shell.
Refrigerate for a couple of hours to bring the custard to the right temperature.
In the bowl of a stand mixer, fitted with with whisk attachment, whip the chantilly until you get a smooth a shiny mixture.
Split the chantilly in 2 pastry bags with plain and star nozzles and garnish the tart as you prefer.
Add some fresh cherries and serve immediately.
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