{"id":3056,"date":"2017-06-04T15:46:01","date_gmt":"2017-06-04T13:46:01","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2017\/06\/04\/cherry-tart\/"},"modified":"2021-07-31T19:45:29","modified_gmt":"2021-07-31T17:45:29","slug":"cherry-tart","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/cherry-tart\/","title":{"rendered":"Cherry tart"},"content":{"rendered":"

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.
\nThis time something different happened.
\nI was fascinated by a cherry and pistachio tart by the famous pastry chef Claire Heitzler, since 2015 at the head of Maison Ladur\u00e9e, but I was not completely convinced.
\nThe only things I was sure of, were the red sab\u00e9e pastry (my interpretation) and Claire Heitzler’s pistachio filling.
\nI decided to replace the pistachio pastry cream with a pistachio custard (very similar), recipe by the famous italian pastry chef De Carlo.
\nI prepared it twice, but i never used to garnish a tart.
\nBut I think that, to call a tart \u201cCherry and Pistachio tart\u201d, there should be another cherry preparing, and not only a single layer at the bottom of the sable.
\nSo I decided to use a cherries chantilly to resume the add more taste of this delicious fruit.
\nIn short, I completely changed Claire Heitzler\u2019s tart … … which also included as a decoration, a red chocolate disc …… but I’m very pleased with the result.
\nWhat do you think, Claire will forgive me? Hope so.<\/p>\n

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Cherry tart<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\tserves 8<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t
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No Ratings<\/div><\/div><\/div>\n\t\n\t