Ciliegiosa, a recipe prepared with cherries.
A greedy and simple tart to make.
Only a few steps to enjoy the cherry flavor combined with pistachio.
The recipe comes from a famous Italian Pastry chef, Di Carlo.
Ciliegiosa … .. absolutely to try.
If you want to try another cherry and pistachio tart, you can find it here: https://www.cookingmesoftly.it/en/2017/06/04/cherry-tart/
Ciliegiosa
Yield:
8
No Ratings
Ingredients
Almond short crust pastry
- ÂĽ cup + 1 tbsp (70 g) soft unsalted butter
- 1 ÂĽ cups (160 g) pastry flour
- 0.8 g seeds from vanilla pod
- 1.15 g salt
- ½ cup + 1 tbsp (76 g) icing sugar
- 1/3 cup (30 g) almond meal
- 2 tsp (10 g) whole egg
- 1 tbsp + 1 tsp (21 g) whole fat milk
Soft pistachio filling
- 2.5 tbsp (37 g) soft unsalted butter
- 3 tbsp + 2 tsp (55 g) superfine granulated sugar
- 0.7 g salt
- 1.8 g lemon zest
- 3.5 tbsp (52 g) pure pistachio paste
- 1 medium (52 g) whole egg
- 1/3 cup (30 g) almond meal
- 1.5 tbsp (13 g) ice starch
- 2 tbsp + ½ tsp (33 g) heavy cream
Vanilla Cremoso
- Âľ cup + 2 tbsp (183 g) water
- 2 tbsp (18 g) rice starch
- 4 generous oz (120 g) white chocolate
- 2 scant tbsp (18 g) glucose powder
- seeds from ½ vanilla pod
- 2.5 tbsp (16 g) Mycryo cocoa butter
- 3/8 cup (83 g) mascarpone cheese
- 2 g gelatin powder or gelatin sheets, 200 bloom , (0.45%)
Extra
- fresh cherries
Instructions
Almond short crust pastry
- In the bowl of a stand mixer, mix butter with flour, salt and vanilla.
- Add icing sugar, almond meal, egg and milk.
- Knead until you get a smooth dough.
- Refrigerate for about 12 hours.
To line the pastry ring
- Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
- Roll the dough gently until you have an even 3-4 mm 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 tin.
- Using the knife, remove the overhanging pastry.
- Prick the base with a fork and refrigerate for 2 hours.
- With leftovers pastry, make the crumble, passing the dough through a large strainer.
- Freeze to set
Soft pistachio filling
- In a bowl, whit a whisk, mix the first 5 ingredients.
- Then, add the other and mix to combine.
Vanilla Cremoso
- Soak gelatin powder or sheets in cold water.
- In a small sauce pan, bring water with starch almost to a boil.
- Remove from the heat, add all the other ingredients and mix with a hand blender until soft and smooth.
- Refrigerate for 12 hours before using.
To assemble and to bake
- Heat fan oven at 320F - 160°C.
- On the pastry shell, spread a thin layer cherry jam.
- Put the pistachio filling in a pastry bag and pipe an even layer.
- Garnish with halved fresh cherries, then cover with another layer of pistachio filling.
- Bake the tart for 30-35 minutes and bake the crumble for about 20 minutes or until golden brown.
- Let cool.
- Brush the surface with neutral glaze, sprinkle with the crumble, then pipe some vanilla cremoso tufts and garnish with fresh cherries.
- Enjoy.
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