Pistachio, Sapote Bavaroise and cherry tart

Recipe

Created by

Marc Chiecchio - Master pastry chef and owner of Pâtisserie Marius et Fanny
Nicolas Dutertre - Head of the Chocolate Academy™ Montreal
Roland Del Monte M.O.F. - Executive Pastry Chef - Hotel Sofiel Montreal

Sweet Dough

Ingredients	Preparation
200g flour 20g corn starch 125g icing sugar 50g almond flour 125g butter 50g whole egg(s) 1piece(s) vanilla bean	Sift the dry ingredients. Cream the butter and icing sugar. Add the eggs and incorporate the dry ingredients. Mix until just combined. Let the dough rest in the fridge. Roll out to 3 mm thick and cut to desired shape.

Almond Pistachio Cream

Ingredients	Preparation
125g sugar 125g butter 125g whole egg(s) 125g almond flour 50g flour 50g pistachio paste	Cream the butter and the sugar. Add the dry ingredients and then add the eggs one by one. Add the pistachio paste. Pour in the frame over the pre-cooked sweet dough.

Fresh Cherry Confit

Ingredients	Preparation
300g fresh cherries 50g fresh lemon juice 60g sugar 50g glucose 10g NH pectin	Pit the cherries and cook with the glucose. Add the sugar and the pectin and cook to a roaring boil. Pour in a frame 6 cm wide by 30 cm long. Let cool and freeze.

White Chocolate and Sapote Bavaroise

Ingredients	Preparation
125g whole milk 125g cream 50g egg yolks 25g sugar 20g grated sapote 4g gelatin leaves 250g CHW-N34ZEPH	Heat the milk and cream and infuse with the grated sapote. Whip the yolks with the sugar. Cook the anglaise to 85°C and add the pre-soaked gelatine. Pour on the Zéphyr™ white chocolate and emulsify. At 40°C add the soft whipped cream. Pour in the cherry confit frame and blast freeze.

Assembly

Spray the bavaroise with green cocoa butter.
Place on the almond pistachio cream.
Decorate the edges with pistachio pieces and cherries and pistachios on top of the tart.

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