Recipes, Desserts

Cherry and Vanilla Tart

Vanilla Cherry Tart

For 8 people

Difficulty: medium

Price: medium

Preparation time: 1h

Cooking time: 35 min

Resting time: 4h

Ingredients

For the cherry compote.

  • 500 g of cherries
  • 30 g of sugar
  • ½ lime
  • 1.5 sheets of gelatin

For the vanilla ganache

  • 180 g white chocolate
  • 100 g + 260 g heavy cream (whipping cream)
  • 1 teaspoon honey
  • 1 vanilla bean

For the shortbread base (Palet Breton).

  • 165 g all-purpose flour (T45)
  • 2 egg yolks (about 40 g)
  • 105 g sugar
  • 120 g unsalted butter, at room temperature
  • ½ teaspoon fleur de sel
  • 8 g baking powder (about 2/3 of a packet)

For the finishing touch.

  • 15 cherries
  • 10–12 small mint leaves

Ustensils

Cherry compote preparation

Pit the cherries and place them in the saucepan.

Add the sugar, the lime zest, and the lime juice.

Cook over medium heat until the cherries are very soft and tender (about 15–20 minutes).

Meanwhile, soak the gelatin sheets in cold water to soften them.

Remove from the heat and blend finely using an immersion blender.

Pour half of the compote into a bowl, add the squeezed gelatin, and mix well.

Fill 9 half-sphere moulds and let cool. Then place in the freezer for at least 3 hours.

Mix the remaining gelatinized compote with the rest of the compote.

Refrigerate, covered with plastic wrap.

Vanilla ganache preparation

Split the vanilla bean lengthwise and scrape out the seeds.

Pour 100 g of cream into a small saucepan and add the honey, the vanilla seeds, and the split vanilla pod.

Heat until just boiling, then remove from the heat immediately.

Let it infuse for 10–15 minutes.

Remove the vanilla pod, making sure to scrape out as many seeds as possible.

Melt the white chocolate over a double boiler.

Once melted, gently reheat the cream with the vanilla seeds for a few moments.

Once melted, gently reheat the cream with the vanilla seeds for a few moments.

Then add the 260 g of cold cream and mix well.

Cover with plastic wrap (in direct contact) and refrigerate for at least 4 hours.

Shortbread base (Palet Breton) preparation

Mix the egg yolks with the sugar until pale and creamy.

Then add the butter and mix until smooth and fully combined.

Add the sifted flour, salt, and baking powder. Mix until you get a smooth, homogeneous dough.

Wrap the dough in plastic wrap and refrigerate for 2 hours.

Preheat your oven to 180°C (350°F).

Roll out the dough to about 1 cm thickness and place it in the tart ring. Bake for 17 minutes.

Assembly and finishing.

Place the bowl and whisk of your mixer in the freezer for a few minutes.

Once the bowl is well chilled, pour in the ganache and whip it for 2–3 minutes.

You should obtain a firm, fairly thick ganache.

Pour the cherry compote onto the shortbread base, leaving a 1 cm border uncovered around the edge.

Pipe a thin layer of ganache, going all the way to the edges.

Place your frozen compote half-spheres on top of the ganache layer.

Pipe the remaining ganache between the half-spheres, so as to completely cover the bottom layer of ganache.

You can add a few drops of compote in the center of some of the “drops” of ganache.

Finish by decorating with whole and halved cherries, and small mint leaves.

Refrigerate for 2 hours before serving.

More about Emma :

Emma, Casserole & Chocolat
Facebook Instagram Pinterest

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

0 Liked
Related posts