Monday, September 6, 2021

Cherry Pistachio Tarte

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 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)

Pie Dough

 250 g All purpose flour
 125 g Butter, cubed and chilled
 4 g Salt
 50 g Eggs (1)
 35 g Water

Pistachio Cream
 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
 1 pear

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.

Pistachio cream
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!!!!


  1. What a fabulous loaded tart! I am simply drooling over all the fresh cherries atop :-))

  2. I don,t know his channel, but the cake must be delicious!many many kisses