I love Bruno Albouze youtube channel! as soon as we saw this tarte, my daughter told me....We have to make it!!....and we did not one, but two tarte....one with cherry cover, and the other without cherry cover....we felt in love with both, but the one with cherry top was our favorite.
Please visit his channel!!....Bruno Albouze
Cherry Pistachio Tarte (I did some adaptations to this tarte)
250 g All purpose flour
125 g Butter, cubed and chilled
4 g Salt
50 g Eggs (1)
35 g Water
80 g Butter, softened
90 g Powdered sugar
100 g Pistachio (I didn't toasted)
15 g Flour
50 g Eggs (1)
1/2 teaspoon Almond extract
50 g Heavy cream
Soft Cherry Jelly
500 g Pure tart cherry juice. I bought it.
100 g Sugar
8 g Agar-agar
80 g Sugar
400 g Pitted cherries
Mix all ingredients in a food processor. Let it rest in the fridge for 1 hour. With a roll pin, flatten it. Place it in a pie mold. Freeze it for 1 hour. Bake it at 180C with a parchment paper with beans on top (weight) for 25 minutes. Let it cool.
Mix all the ingredients in a food processor. Set aside.
Add the pistachio cream to the cool baked dough. Place some cherries (halved and pitted) and pieces of pear. Bake it for 45 minutes at 165C. Set aside, and let it cool. Take it out of the mold.
Place 100 grams of sugar and the cherry juice in a pot. Let it reduce (simmer) until you have 300 grams. Add the sugar/agaragar mix, and let it cook for 2 minutes. Set aside and let it cool.
Cover the pie with the cherry jelly. Arrange cherry halves, and decorate with pistachios.....ENJOY!!
We will make it again!!!!
What a fabulous loaded tart! I am simply drooling over all the fresh cherries atop :-))ReplyDelete
I don,t know his channel, but the cake must be delicious!many many kissesReplyDelete