Cherry tart
This cherry tart has to be one of my favorite desserts on this blog. It has everything I love. fresh cherries for acidity, smooth Kirsch and white chocolate namelaka, crunchy crust made from crumble, chocolate and caramelized peanuts.
These peanuts are seriously addictive. The recipe makes much more then needed but they will be gone in a day, believe me.
After the crust, I made a quick cherry jam, for extra cherry flavor. The last component is a Kirsch namelaka. Namelaka is a Japanese term for creamy. It's like a ganache made with milk and gelatin, finished with cream. It's creamier and lighter then normal ganache. I flavored it with Kirsch (cherry brandy) but it can be flavored any way you like.
This tart can be made with other seasonal fruits like raspberries, strawberries or blueberries.
I was very happy and proud with the finished product and I'm already thinking of making it again.
Making the caramelized peanuts:
Put water and sugar together in a large pot. Bring to the boil and cook to 126°C. Add the peanuts and stir. Keep cooking and stirring. At first the mixture will split and be grainy but after a few minutes it will start to caramelize.
Cook until the peanuts are nicely caramelized and golden. Pour them on a baking tray lined with parchment paper (be careful they are extremely hot). Set aside to cool completely.
Place 110g of caramelized peanuts in a food processor and blitz to a fine crumb. Add 225g of the crumble and blitz until combined. Melt 115g of dark chocolate and add the peanut mixture. Stir to fully combine.
Line the tart shell with the mixture, pressing firmly at the sides. Make sure you get a nice thin crust.
Place in the fridge to set.
Making the cherry jelly:
Combine sugar and pectin in a small bowl. Place cherry puree (I left the cherry skins in the puree but you can strain the mixture if you want), water, glucose and pectin mixture in a pot. Cook and boil for 2 minutes. Set aside to cool completely.
Take out the crust from the fridge and smear the jelly over the surface. Return to the fridge to set.
Assembly:
Heat the glaze with water and food coloring until fluid. Bring the glaze down to 40°C. Take the set namelaka from the freezer, remove the round mold. Place on a wire rack over a large bowl. Pour the glaze on the frozen namelaka, even it out with a large palette knife. Carefully place the glazed namelaka on top of the crust.
Cut cherries in half, remove the pith and place all over the tart. Place in the fridge to thaw and enjoy!
These peanuts are seriously addictive. The recipe makes much more then needed but they will be gone in a day, believe me.
After the crust, I made a quick cherry jam, for extra cherry flavor. The last component is a Kirsch namelaka. Namelaka is a Japanese term for creamy. It's like a ganache made with milk and gelatin, finished with cream. It's creamier and lighter then normal ganache. I flavored it with Kirsch (cherry brandy) but it can be flavored any way you like.
This tart can be made with other seasonal fruits like raspberries, strawberries or blueberries.
I was very happy and proud with the finished product and I'm already thinking of making it again.
Cherry tart
Time:
Preparation: 2 hours
Cooking: 30min
Baking: 20min
Setting: overnight
For the crust:
- Crumble
- 200g all-purpose flour
- 40g almond flour
- 140g white granulated sugar
- 6g baking powder
- pinch of salt
- 140g butter (melted)
- vanilla (optional)
- Caramelized peanuts
- 325g roasted, salted peanuts
- 110g white granulated sugar
- 60g water
For the cherry jelly:
- 200g fresh cherries purred
- 7g pectin
- 50g white granulated sugar
- 25g water
- 37g glucoze syrup
- 5g gelatin
- 100g full fat milk
- 5g glucoze syrup
- 200g white chocolate
- 15g Kirsch
- 190g heavy cream
- 250g neutral mirror glaze (cold mirror gel/store bought)
- 15g water
- white food coloring (optional)
Making the Kirsch namelaka:
Soak gelatin in cold water, set aside.
Melt the white chocolate in the microwave or over a pot of boiling water.
Combine milk and glucose and put on medium heat until boiling. take off the heat and add the soaked gelatin, stir to combine. Pour over the melted chocolate in three additions, stirring between each unt fully incorporated. Add Kirsch and heavy cream, blend with immersion blender to combine.
Pour the mixture in a round mold (that will fit on top of the tart mold) lined with plastic foil.
Place in the freezer until hard, best overnight.
Soak gelatin in cold water, set aside.
Melt the white chocolate in the microwave or over a pot of boiling water.
Combine milk and glucose and put on medium heat until boiling. take off the heat and add the soaked gelatin, stir to combine. Pour over the melted chocolate in three additions, stirring between each unt fully incorporated. Add Kirsch and heavy cream, blend with immersion blender to combine.
Making the crust:
First you will need to make crumble:
Preheat oven to 170°C.
Combine all the dry ingredients in a large bowl. Melt butter and combine with the dry ingredients. Be careful not to over mix.
Place the crumble on a large baking try lined with parchment paper or silicon mat. Bake for 6-7 minutes.
Take out of the oven and stir, break to a fine crumble. Bake for another 10 minutes or until golden. Take out and set aside to cool completely.
Making the caramelized peanuts:
Put water and sugar together in a large pot. Bring to the boil and cook to 126°C. Add the peanuts and stir. Keep cooking and stirring. At first the mixture will split and be grainy but after a few minutes it will start to caramelize.
Cook until the peanuts are nicely caramelized and golden. Pour them on a baking tray lined with parchment paper (be careful they are extremely hot). Set aside to cool completely.
Place 110g of caramelized peanuts in a food processor and blitz to a fine crumb. Add 225g of the crumble and blitz until combined. Melt 115g of dark chocolate and add the peanut mixture. Stir to fully combine.
Making the cherry jelly:
Combine sugar and pectin in a small bowl. Place cherry puree (I left the cherry skins in the puree but you can strain the mixture if you want), water, glucose and pectin mixture in a pot. Cook and boil for 2 minutes. Set aside to cool completely.
Assembly:
Heat the glaze with water and food coloring until fluid. Bring the glaze down to 40°C. Take the set namelaka from the freezer, remove the round mold. Place on a wire rack over a large bowl. Pour the glaze on the frozen namelaka, even it out with a large palette knife. Carefully place the glazed namelaka on top of the crust.
Cut cherries in half, remove the pith and place all over the tart. Place in the fridge to thaw and enjoy!
Comments
Post a Comment