Tart Cherries with White Chocolate Mousse
Ingredients
For the pastry 240g flour 150g butter
90 sugar 30 g ground almonds 1 egg yolk
A pinch of salt For the filling
200 g of cherries (I will I used frozen)
120 g ground almonds 2 eggs
100g sugar 200 ml double cream to assemble
For the ganache 200g white chocolate 250 g cream
to assemble
1 yellow or orange great badge
1 tsp. tablespoon fresh pistachios
The day before, melt the white chocolate and 50 g of cream in a water bath. Let cool and add the remaining cream. Cool during night.
Mix flour, sugar and salt. Add the cold butter into cubes and mix with a food processor to obtain a crumbled. Add the egg yolk and knead until dough is not sticky.
Let stand in refrigerator covered with foil for an hour. Roll out the pastry and line a tart mold. Prick with a fork and place in a cool place. To me it is advanced a little and I made some dough balls and bake in the oven I made to decorate the cake
Beat eggs with sugar. Add the ground almonds and cream. Put the frozen fruit pulp removed from the refrigerator and cover with the cream almonds.
Bake for 30 minutes at 180 ° C. Allow to cool completely.
Fit ganache, and a pocket with a nozzle at will, as the decoration on the cake. Sprinkle with chopped pistachios and biscuits with a knife.
Let stand 1 hour to cool.
Ingredients For the pastry 240g flour 150g butter
90 sugar 30 g ground almonds 1 egg yolk
A pinch of salt For the filling
200 g of cherries (I will I used frozen)
120 g ground almonds 2 eggs
100g sugar 200 ml double cream to assemble
For the ganache 200g white chocolate 250 g cream
to assemble
1 yellow or orange great badge
1 tsp. tablespoon fresh pistachios
The day before, melt the white chocolate and 50 g of cream in a water bath. Let cool and add the remaining cream. Cool during night.
Mix flour, sugar and salt. Add the cold butter into cubes and mix with a food processor to obtain a crumbled. Add the egg yolk and knead until dough is not sticky.
Let stand in refrigerator covered with foil for an hour. Roll out the pastry and line a tart mold. Prick with a fork and place in a cool place. To me it is advanced a little and I made some dough balls and bake in the oven I made to decorate the cake
Beat eggs with sugar. Add the ground almonds and cream. Put the frozen fruit pulp removed from the refrigerator and cover with the cream almonds.
Bake for 30 minutes at 180 ° C. Allow to cool completely.
Fit ganache, and a pocket with a nozzle at will, as the decoration on the cake. Sprinkle with chopped pistachios and biscuits with a knife.
Let stand 1 hour to cool.
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