Pistachio Cherry Tart

Hanbit’s Signature dessert

by Hanbit Cho
Pistachio Cherry Tart Hanbits Signature dessert

Pistachio Cherry Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is my signature tart – quite a lot of technique in a single tart!

BTW, you can also make the Mirror Glaze (Absolu Cristal) from scratch!

The below recipe is for one tart of 16cm diameter!

There are essentially 5 components to this tart.

  1. Tart Shell
  2. Pistachio Almond Cream
  3. Pistachio Whipped Ganache
  4. Cherry Confit
  5. Red Mirror Glaze

Follow along with the 📝 recipes below👇🏾👇🏾

Pistachio Cherry Tart Hanbits Signature dessert
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Pistachio Cherry Tart

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

a) Tart Shell

Please refer to my previous upload on how to make a tart shell. A tip here is to slightly undercook the tart shell (2~3mins less than usual) because you're going to bake it again with the almond cream.

b) Pistachio Almond Cream

  • Butter 28g
  • Powdered Sugar 28g
  • Almond Powder 28g
  • Eggs 25g
  • Pistachio Paste 28g (store-bought)

c) Pistachio Whipped Ganache

  • Heavy Cream 140mlCorn syrup/Glucose 7g
  • White Chocolate 35g
  • Gelatin 1g
  • Pistachio Paste 35g

d) Cherry Confit

  • Amarena Cherry syrup 46gMorello Cherry puree 138g
  • Sugar 23g
  • Pectin NH 3g
  • Lemon juice 3.5g
  • Gelatin 3g
  • Kirsche 4g (optional)

e) Red mirror glaze

  • Valhrona Absolu Cristal 120ml
  • Water 40ml
  • Red food colouring

 

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.

 

Notes

How to store:

Store in the fridge – this tart would be good for up to 3 days.

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
1:17 Structure
2:21 Pistachio Almond Cream
3:23 Baking Pistachio Almond Cream
3:48 Pistachio Whipped Ganache
5:11 Cherry Confit
7:21 Assembly
7:44 Red Mirror Glaze
8:25 Red Cherry Dome
8:53 Whipping the Pistchio whipped ganache
9:51 THE PIPING – HIGHLIGHT
11:13 Conclusion

Recipe video


Enjoy

Let us know what you think of today’s Pistachio Cherry Tart tips, tricks, and hacks!

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