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Cherry tartlet is one of those desserts that combine the best of baking: a crunchy base, a juicy filling and a perfect balance between sweet and sour.
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Pasta sablé
1.Cream the butter in the kitchen with a paddle together with the luster.
2.Incorporate the solids and mix lightly.
3.Finish with the egg until a homogeneous mixture is obtained.
4.Set aside.
5.Roll out to 2mm with a sheeter. FREEZE.
Almond cream
Mix all ingredients and emulsify thoroughly.
2. Use as needed.
Cherry mousse
Put the raspberry pulp in a saucepan. Bring to 40ºC.
2.Add the locust bean gum and sugar as a rain.
Bring to 75ºC, stirring constantly with a whisk. Remove from the
fire.
3.Add the hydrated gelatin and cool to 35 – 40ºC.
4.Mix with the meringue and the semi-whipped cream in an enveloping way
and without leaving lumps.
Jellified cherry compote (individual interior)
Mix the sucrose + pectin NH.
2.Separately: In a bowl put the cherry puree + cherries
frozen + inverted.
3.Bring to 40ºC to incorporate the sucrose and pectin Nh. Dissolve
well.
4.Bring to a boil. Remove from the heat.
5.Add the gelatin sheets and the bitter almond essence. Dissolve well.
6.Stretch in gastronome to gel.
7.Break gelation and fill desired molds, freeze.
Cherry tartlet is one of those desserts that combine the best of baking: a crunchy base, a juicy filling and a perfect balance between sweet and sour.
Visually, the cherry tartlet is a little gem. The intense red of the cherries contrasts with the golden base, and when freshly baked, it gives off a warm, fruity aroma that instantly whets the appetite. It can be served on its own, sprinkled with powdered sugar, or accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.