Cherry and ricotta tart
Pastry recipe4 tarts, diametre 18cm
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MORELLO CHERRY SPONGE (60X40 cm)
Ingredients
- Frozen fruits IQF : Morello cherry - 100g
- TPT sugar / almond - 160g
- Icing sugar - 40g
- Flour - 80g
- Corn starch - 30g
- Potato starch - 30g
- Egg - 100g
- Egg yolk - 40g
- Egg white - 140g
- Caster sugar - 40g
Blend morello cherries finely.
Mix the icing sugar, the sugar / almond TPT, blended morello cherries then add eggs and egg yolks.
Add the flour, the sifted cornstarch and potato starch then lighten with the egg whites beaten with sugar.
Sprinkle some blended morello cherries over the top.
Bake at 220°C for about 6 minutes.
In this step
Frozen whole fruit and pieces IQF -
DARK CHOCOLATE AND MARASCHINO CREMEUX
Ingredients
- Milk - 308g
- Whipped cream - 308g
- Caster sugar - 65g
- Egg yolk - 120g
- Dark chocolate 70 % - 340g
- Maraschino - 40g
Make a basic custard, pour it over the chopped chocolate and emulsify.
Leave to cool and add the maraschino.
Pour 200 g of the mixture into frames (Ø14 cm) and chill quickly.
-
RICOTTA BAVARIAN CREAM
Ingredients
- Milk - 250g
- Sugar - 200g
- Egg yolk - 160g
- Gold gelatin (powder) - 14g
- Ricotta - 1000g
- Whipped cream - 1000g
Make a custard, add the gelatin, cool down to 25°C, add the sifted ricotta and whipped cream.
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CHERRY JELLY
Ingredients
- Frozen fruit purée 100% : Black cherry - 370g
- Caster sugar - 60g
- Bronze gelatin - 11g
Heat half of the dark cherry purée with the sugar, add the bloomed gelatin and incorporate the remaining half of the cold purée. Pour 110 g of the mixture into frames (Ø14 cm) and chill quickly.
In this step
Frozen fruit purées -
RED GLAZE
Ingredients
- Water - 180g
- Sugar - 360g
- Glucose syrup - 360g
- Gelatin mass - 160g
- Condensed milk - 240g
- White chocolate - 360g
- Water-soluble red dye powder
Bring the water, sugar and glucose to 103°C, add the condensed milk, the gelatin mass then the white chocolate. Emulsify while adding colouring - USE: 29°C
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ASSEMBLY (bottom up)
Ricotta Bavarian cream
Cherry jelly
Ricotta Bavarian cream
Maraschino crémeux
Ricotta Bavarian cream
Morello cherry sponge
DECORATING: spray cocoa butter on half of the tart (previously cooled) to create a "white velvety" effect. Pour the red glaze over the other half. Decorate with some fresh cherries, meringue and mint.
