Pistachio Cherry Tart

Instructions

b) Pistachio Almond Cream

1. All ingredients at room temp (20~22°C)
2. Lightly beat butter.
3. Mix in the powdered sugar, and almond powder.
4. Add the eggs in 3~4 additions.
5. Mix in the pistachio paste.
6. Store it in the fridge overnight and use it the next day.

c) Pistachio Whipped Ganache

1. Bloom gelatin in cold water.
2. Heat up the heavy cream and glucose to 50°C
3. Melt the white chocolate to 50°C.
4. Add everything together +blend.
5. Squeeze the bloomed gelatin and add that in. Blend.
6. Add pistachio paste + and blend again.
7. Store it in the fridge overnight and use it the next day.

d) Cherry Confit

1. Bloom gelatin in cold water.
2. Heat up the cherry syrup/puree and add the sugar/pectin mixture at 40°C
3. Once it starts boiling leave it to boil for 1~1.5mins.
4. Add lemon juice, mix and turn off the heat.
5. Squeeze the bloomed gelatin, add it in and blend everything. Add in the kirsche as well
6. Pour it into a semi-sphere silicon mould (silikomart SF005) and freeze it completely. Store the rest in the fridge.

e) Red mirror glaze

1. Heat up Absolu Cristal and water.
2. Add food colouring and strain it.
3. Use it around 60°C.

Assembly:

1. Add the pistachio almond cream to the tart shell and bake it at 160°C for 12~15mins.
2. Once it cools down, fill it in with the leftover cherry confit.
3. Take out the frozen semi-sphere from the silicon mould and dip it in red mirror glaze. Place it at the centre of the tart.
4. Whip the pistachio whipped ganache and pipe it.
5. Decorate it with pistachios.