Pistachio, Sapote Bavaroise and cherry tart
- Level:
-
Medium
Sweet Dough
Used products: Sweet Dough
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200 gflour
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20 gcorn starch
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125 gicing sugar
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50 galmond flour
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125 gbutter
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50 gwhole egg(s)
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1 piece(s)vanilla bean
Preparation: Sweet Dough
Sift the dry ingredients.
Cream the butter and icing sugar.
Add the eggs and incorporate the dry ingredients.
Mix until just combined. Let the dough rest in the fridge.
Roll out to 3 mm thick and cut to desired shape.
Almond Pistachio Cream
Used products: Almond Pistachio Cream
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125 gsugar
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125 gbutter
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125 gwhole egg(s)
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125 galmond flour
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50 gflour
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50 gPistachio paste
Preparation: Almond Pistachio Cream
Cream the butter and the sugar.
Add the dry ingredients and then add the eggs one by one.
Add the pistachio paste.
Pour in the frame over the pre-cooked sweet dough.
Fresh Cherry Confit
Used products: Fresh Cherry Confit
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300 gfresh cherries
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50 gfresh lemon juice
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60 gsugar
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50 gglucose
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10 gNH pectin
Preparation: Fresh Cherry Confit
Pit the cherries and cook with the glucose.
Add the sugar and the pectin and cook to a roaring boil.
Pour in a frame 6 cm wide by 30 cm long.
Let cool and freeze.
White Chocolate and Sapote Bavaroise
Used products: White Chocolate and Sapote Bavaroise
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125 gWhole milk
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125 gcream
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50 gegg yolks
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25 gsugar
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20 ggrated sapote
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4 ggelatin leaves
Preparation: White Chocolate and Sapote Bavaroise
Heat the milk and cream and infuse with the grated sapote.
Whip the yolks with the sugar.
Cook the anglaise to 85°C and add the pre-soaked gelatine.
Pour on the Zéphyr™ white chocolate and emulsify.
At 40°C add the soft whipped cream.
Pour in the cherry confit frame and blast freeze.
Assembly
Spray the bavaroise with green cocoa butter.
Place on the almond pistachio cream.
Decorate the edges with pistachio pieces and cherries and pistachios on top of the tart.
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