Morello cherry vanilla tartlet
Ingredients
50 g whole milk
1 vanilla pod
2 g gelatine leaves
190 g white chocolate
250 g whipping cream
200 g morello cherries
40 g sugar
2.7 g pectin
120 g powdered sugar
2 egg yolks
120 g butter, cubed and softened
190 g flour
2 g salt
10 g baking powder
30 g almond flakes
15 g water
15 g caster sugar
raspberry powder, as needed
lime zest, as needed
Instructions
STEP 1/5
Hydrate the gelatine in cold water and refrigerate for 15 minutes
STEP 2/5
Melt the white chocolate in a bain-marie or in the microwave (at medium power)
Bring the milk to a boil, remove from the heat and add the gelatine
Pour in 3 times over the melted chocolate, mix well with a rubber spatula between each addition
In the bowl of the food processor, whip the very cold whipping cream with a whisk at speed 3/4 until you obtain a soft texture. The cream should form soft peaks
When the chocolate is around 28/30 degrees, gently incorporate the whipped cream with the spatula
Pour the ganache obtained into your moulds, wrap in film and place in the freezer for at least 6 hours
STEP 3/5
In a small bowl, mix the sugar well with the pectin, set aside
In a saucepan, place the Morello cherries
Heat up to 60 degrees
Add the pectin-sugar mixture while whisking continuously
Bring to the boil and maintain it for a good minute
Remove to a bowl
Once the compote is lukewarm, cover and place in a cool place
STEP 4/5
In the bowl of a stand mixer fitted with the whisk, whisk the sugar and yolks together for 3 minutes at maximum speed
Gradually add the softened butter. Continue whisking until the mixture is smooth
Replace the whisk with the K Beater and add the sifted flour and yeast as well as the salt. Mix on speed 1 until a dough forms
Form a ball of dough, wrap it in plastic wrap and place in the fridge for 2 hours
Preheat the oven to 180°C
After 2 hours, roll out the dough between two sheets of parchment paper to a thickness of about 1 cm
Cut out circles with your cookie cutter or pie ring
Bake for 15 minutes
Once out of the oven, gently flatten the centre of the shortbread with a spoon to create a cavity
Let cool before unmoulding your tartlets and set aside
STEP 5/5
Boil the water and the sugar. Turn off the heat when boiling
In the syrup obtained, add the almonds, mix well
Drain and spread the almonds on a baking tray lined with parchment paper
Caramelize the almonds in the oven preheated to 160 c until you get a nice caramel colour
Allow to cool to room temperature
Morello cherry vanilla tartlet
Ingredients
50 g whole milk
1 vanilla pod
2 g gelatine leaves
190 g white chocolate
250 g whipping cream
200 g morello cherries
40 g sugar
2.7 g pectin
120 g powdered sugar
2 egg yolks
120 g butter, cubed and softened
190 g flour
2 g salt
10 g baking powder
30 g almond flakes
15 g water
15 g caster sugar
raspberry powder, as needed
lime zest, as needed
Instructions
STEP 1/5
Hydrate the gelatine in cold water and refrigerate for 15 minutes
STEP 2/5
Melt the white chocolate in a bain-marie or in the microwave (at medium power)
Bring the milk to a boil, remove from the heat and add the gelatine
Pour in 3 times over the melted chocolate, mix well with a rubber spatula between each addition
In the bowl of the food processor, whip the very cold whipping cream with a whisk at speed 3/4 until you obtain a soft texture. The cream should form soft peaks
When the chocolate is around 28/30 degrees, gently incorporate the whipped cream with the spatula
Pour the ganache obtained into your moulds, wrap in film and place in the freezer for at least 6 hours
STEP 3/5
In a small bowl, mix the sugar well with the pectin, set aside
In a saucepan, place the Morello cherries
Heat up to 60 degrees
Add the pectin-sugar mixture while whisking continuously
Bring to the boil and maintain it for a good minute
Remove to a bowl
Once the compote is lukewarm, cover and place in a cool place
STEP 4/5
In the bowl of a stand mixer fitted with the whisk, whisk the sugar and yolks together for 3 minutes at maximum speed
Gradually add the softened butter. Continue whisking until the mixture is smooth
Replace the whisk with the K Beater and add the sifted flour and yeast as well as the salt. Mix on speed 1 until a dough forms
Form a ball of dough, wrap it in plastic wrap and place in the fridge for 2 hours
Preheat the oven to 180°C
After 2 hours, roll out the dough between two sheets of parchment paper to a thickness of about 1 cm
Cut out circles with your cookie cutter or pie ring
Bake for 15 minutes
Once out of the oven, gently flatten the centre of the shortbread with a spoon to create a cavity
Let cool before unmoulding your tartlets and set aside
STEP 5/5
Boil the water and the sugar. Turn off the heat when boiling
In the syrup obtained, add the almonds, mix well
Drain and spread the almonds on a baking tray lined with parchment paper
Caramelize the almonds in the oven preheated to 160 c until you get a nice caramel colour
Allow to cool to room temperature