{"id":21991,"date":"2025-07-16T09:56:59","date_gmt":"2025-07-16T07:56:59","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/cherry-tartlet\/"},"modified":"2025-07-29T16:42:13","modified_gmt":"2025-07-29T14:42:13","slug":"cherry-tartlet","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/cherry-tartlet\/","title":{"rendered":"Cherry tartlet"},"content":{"rendered":"\n<p>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.<\/p>\n\n<p>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.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":4,"featured_media":21993,"template":"","recipe-category":[],"class_list":["post-21991","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"<img class=\"alignnone size-medium wp-image-21995\" src=\"https:\/\/www.frotzfruits.com\/wp-content\/uploads\/2025\/07\/TARTALETA-CEREZA-MITAD-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\">","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":[21996],"recipe_ingredients":"For 1 Kg of SABL\u00c9E WHITE SABL\u00c9E TARTARETS\n240 gr Butter 82% MG\n130 gr Luster Sugar\n60 gr Almond Flour\n100 gr Egg\n4 gr Fine Salt\n530 gr Loose Flour\n10 gr Madagascar-BASIC Vanilla Paste (Vainille Lavany)\nFor 0.38 Kg of CREAM OF ALMOND TARTARS-TARTELETS\n100 gr Butter 82% MG\n100 gr Almond Flour\n100 gr Luster Sugar\n15 gr Loose Flour\n50 gr Egg\n15 gr Almond Liqueur\nFor 0,345 Kg of LIGHT-MOUSSE MERENGUE\n250 gr Sucrose\n80 gr Mineral water\n5 gr Lemon (Juice)\n125 gr Pasteurized Egg Whites\n1,5 gr Albumin powder\n0.3 gr Xanthan\nFor 0,56 Kg of CHERRY MOUSSE\n300 gr Frotz Cherry Pulp\n1,2 gr Garrofin Gum\n15 gr Sucrose\n8 gr Gelatin Sheets - GOLD (180 -\n200 Bloom).\n100 gr Light meringue - mousse\n140 gr Semi whipping cream 35% MG\nGELLED CHERRY COMPOTE\n650 gr Frotz Cherry Pulp\n100 gr Trimoline Sugar - Invert\n50 gr Sucrose\n10 gr Pectin NH\n15 gr Gelatin Sheets - GOLD (180 -\n200 Bloom).\n1,3 g Locust Bean Gum\n12 Drops Bitter almond essence","recipe_steps":"Pasta sabl\u00e9\n\n1.Cream the butter in the kitchen with a paddle together with the luster.\n2.Incorporate the solids and mix lightly.\n3.Finish with the egg until a homogeneous mixture is obtained.\n4.Set aside.\n5.Roll out to 2mm with a sheeter. FREEZE. \n\nAlmond cream\n\nMix all ingredients and emulsify thoroughly.\n2. Use as needed.\n\nCherry mousse\n\nPut the raspberry pulp in a saucepan. Bring to 40\u00baC.\n2.Add the locust bean gum and sugar as a rain.\nBring to 75\u00baC, stirring constantly with a whisk. Remove from the\nfire.\n3.Add the hydrated gelatin and cool to 35 - 40\u00baC.\n4.Mix with the meringue and the semi-whipped cream in an enveloping way\nand without leaving lumps.  \n\nJellified cherry compote (individual interior)\n\nMix the sucrose + pectin NH.\n2.Separately: In a bowl put the cherry puree + cherries\nfrozen + inverted.\n3.Bring to 40\u00baC to incorporate the sucrose and pectin Nh. Dissolve\nwell.\n4.Bring to a boil. Remove from the heat.\n5.Add the gelatin sheets and the bitter almond essence. Dissolve well.\n6.Stretch in gastronome to gel.\n7.Break gelation and fill desired molds, freeze.   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