Corman - Almond - Pistachio Tart with Cherries

For 6 tarts of 16 cm diameter

1) SHORTBREAD DOUGH WITH ALMONDS

Ingredients

400 g Corman Dairy Butter Brioche & Cake
3 g Salt
150 g Powdered sugar
150 g Eggs
650 g Flour
100 g Almond powder

Process

Mix all the ingredients together and let it relax in the refrigerator.
Roll out the dough to 3 mm thick and place in the tart moulds. Set aside.

tarte_amande_cerise_pistaches [New window]

2) ALMOND - PISTACHIO CREAM

Ingredients

300 g Corman Dairy Butter Brioche & Cake
300 g Icing sugar
300 g Almond powder
180 g Eggs
30 g Corn flour
35 g Kirsch
105 g Pistachio paste
QS Cherries

Process

Soften the butter and add the icing sugar, the pistachio paste and the almond powder.
Add the eggs gradually, then the corn flour and finally the kirsch.
Pipe a layer of almond - pistachio cream on the tart bottom and spread some cherries.
Bake for about 50 minutes at 180 °C. Let cool down.

3) CHIBOUSTE CHOCOLATE MOUSSE

Ingredients

For custard cream

125 g Corman Cream 35% fat
175 g Milk
150 g Egg yolks
20 g Corn flour

For Italian meringue

250 g Egg whites
150 g Sugar
60 g Water

Ingredients

470 g Custard cream
400 g Italian meringue
380 g Dark chocolate
8 g Gelatine

Process

Warm up the custard cream and add the soaked gelatine.
Add the chocolate and incorporate the Italian meringue

Click here to discover our highlight recipe

ALMOND - PISTACHIO TART WITH CHERRIES