Cherry Pistachio Tart


  1. Short Crust
  2. Almond Cream 
  3. Pistachio Crema
Short Crust Method
  • Combine dry ingredients in a mixing bowl with a paddle
  • Add the butter and mix until the butter is in small pieces
  • Add the eggs and mix to combine
  • Wrap and refrigerate
  • Once cold, roll out to 2.5 mm
  • Line tart rings and bake at 320°F for about 12 minutes
  • Remove from rings and brush with egg wash
  • Return to the oven for 5 more minutes

Almond Cream Method
  • Cream the butter, sugar and salt
  • Add the eggs, followed by the remaining dry ingredients
  • Mix until just combined

Pistachio Crema Method
  • Combine heavy cream, sugar, vanilla, pistachio paste and cardamom, bring to a simmer
  • Add some of the cream to the egg whites
  • Add the egg whites back into the cream and heat to 170F
  • Remove from heat, add the bloomed and drained gelatin and then pour over the Belcolade Blanc Selection
  • Blend to emulsify
  • Strain and refrigerate overnight
  • Whip to desired consistency

Assembly Method
  • Once the tart shells have cooled, deposit almond cream
  • Top with Topfil Origin Michigan Cherry and return to the oven for 18 minutes at 320°F
  • Once cool, top with the whipped pistachio crema and garnish with a ring of chocolate decor and a fresh cherry.

Decoration Method
  • Dip the cherry in Harmony Sublimo before using as a garnish
  • For the chocolate ring, dip the top of a ring cutter in tempered chocolate
  • Press onto a sheet of acetate and sprinkle with chopped pistachios
  • Leave to crystalize.

About this Recipe:

Complexity level:  


Pistachio flour can be used in place of almond flour if desired in the almond cream. The pistachio crema can be kept frozen before whipping if needed.


Related recipes