425 g T55 flour 255 g Elle & Vire gourmet butter 82% fat 160 g icing sugar 50 g almond powder 1 g vanilla powder 4 g fine salt 95 g eggs
Vanilla almond cream
100 g Elle & Vire gourmet butter 82% fat 100 g icing sugar 100 g eggs 100 g almond powder 1 vanilla pods 75 g frozen Morello cherries
Cherry compote
570 g Morello Cherry puree 226 g frozen Morello cherries 94 g invert sugar 52 g caster sugar 15 g NH pectin 1,2 g xanthan gum 94 g gelatine mass 30 g Saint-Germain Liqueur
Gelatin mass
10 g powdered 200-bloom gelatine 60 g water
Vanilla mascarpone cream
400 g Excellence whipping cream 35% fat 2 vanilla pods 100 g egg yolks 60 g caster sugar 30 g gelatine mass 250 g Mascarpone
Cherry jelly
200 g Morello Cherry puree 3 g agar agar 15 g caster sugar 15 g glucose
Clear glaze
500 g Absolu Cristal glaze 50 g water 2 vanilla pods
Finishing touches
500 g Fresh cherries 250 g Valrhona® Opalys white chocolate
Weigh the dry ingredients in the bowl of a stand mixer and add the chilled butter, cut into small cubes.
Combine the mixture with the paddle to form crumbs. Add the eggs. Finish by lightly kneading by hand on the work surface. Using a laminator, roll the dough out to a thickness of 2 mm between 2 sheets of baking paper. Freeze. Cut out 9.5 cm (outer) and 2.5 cm (inner) rings. Place in the centre of the upside-down savarin moulds and bake at 160°C for 10 minutes.
2
Vanilla almond cream
Cream the butter with the icing sugar.
Add the room temperature eggs one at a time.
Add the ground almonds and vanilla seeds.
Pipe 10 g of cream into each tartlet shell, add a few pieces of Morello cherries and bake at 160°C for 8 minutes.
When the shells have cooled to room temperature, brush the outsides and the exposed insides with a little egg yolk to prevent them from getting soggy.
3
Cherry compote
Heat the Morello cherry purée together with the thawed Morello cherries and inverted sugar.
Sprinkle in the dry ingredients and bring to a rolling boil.
Remove from the heat, then add the gelatine mass and the liqueur.
Mix with a stick blender and pour 45 g into each savarin mould.
Let set in the freezer then unmould.
4
Gelatin mass
Hydrate the gelatin in cold water for 20 minutes (minimum).
Melt in the microwave then reserve in the refrigerator.
5
Vanilla mascarpone cream
Prepare a custard with the liquid cream, the split and scraped vanilla beans, the egg yolks and the caster sugar.
Remove from the heat and add the gelatine mass.
Pour over the mascarpone and mix thoroughly with a stick blender.
Strain to remove the vanilla pods and blend the mixture with a stick blender to emulsify.
Refrigerate for 12 hours.
6
Cherry jelly
Heat the Morello cherry purée and glucose.
Sprinkle in the dry ingredients and bring to a rolling boil.
Remove from the heat and add the gelatine mass.
Mix with a stick blender and refrigerate.
Mix again to break up the jelly.
Set aside in piping cones.
7
Clear glaze
Heat the glaze with the water and vanilla seeds.
Strain.
Spray the frozen tartlets with the hot glaze using a 3-mm nozzle.
8
Finishing touches
Temper the white chocolate then make the decorations.
Decorate the tartlets with the white chocolate decorations and a few glazed fresh cherry quarters.
9
Assembly
Make a sweet almond paste, cooked in savarin molds. Delicately pipe almond cream onto the tart bases by mixing butter, icing sugar, eggs, almond powder and morello cherries. Decorate this cream with cherry compote, vanilla mascarpone cream and cherry jelly. Finish with a topping on the previously frozen tarts, then decorate with fresh cherries and Opalys chocolate designs.
Recipes
