With summer in full swing, it’s officially fresh berry season in British Columbia! Go support your local farmers’ markets and pick up some locally grown, sweet and juicy cherries. Pastry Chef Instructor Gary shares his delectable Cherry Pistachio Tart – a true ode to the summer seasonal bounty. 
‍

Makes 4 servings
‍
Cherry Tart
‍
Sweet Tart Dough
Butter softened     133g
Icing sugar.             85g
Almond powder      27g
Eggs                        1pc
Flour                        222g



Pistachio Frangipane
Butter (soft)            23g
Salt                          pinch
Sugar.                      23g
Large Eggs              1/2  Scrambled
Pistachio Powder    23g
Flour Pastry             12g
Chopped Pistachio  as needed
Griottine Cherry       as needed

‍
Pistachio Namelaka Cream
Gelatin Powder        2g
Cold Water               10g
Milk                           100g
White Chocolate      180g
Pistachio Paste        40g
Cold Cream              200g

Pistachio Filled Cherries
Fresh Cherries pitted
Pistachio Namelaka Cream
Pistachio shelled and halved

Cherry Jam
Cherries                 133g
Sugar                      53g
Pectin                     2g
Lemon Juice          9g
Gelatin                    2g
Water                      10g

METHOD

Sweet Tart Dough:

• Mix butter, icing sugar, almond powder into smooth paste
• Add eggs gradually and mix until homogenous
• Gently mix in flour and form dough
• Wrap with plastic film, rest in refrigerator minimum 3hrs, or up to 5 days
• Roll dough to 3mm thickness
• Rest 30min in fridge, cut to 15cm round disc
• Bake on parchment, 8-10min @160c, or until golden


Pistachio Frangipane:

• Mix butter, sugar, salt into smooth paste
• Add egg and mix until homogenous
• Mix in flour and pistachio powder
• Spread into 10cm ring, bake 8-10min @170c, or until lightly golden

Pistachio Namelaka Cream:

• Bloom gelatin in cold water
• In a bowl, place together bloomed gelatin, white chocolate, pistachio paste
• Boil milk, pour into bowl with ingredients, and mix with whisk or immersion blender until smooth and combined
• Add cold cream, mix with whisk or immersion blender until combined
• Refrigerate 3 hours, or until set
  ‍

Pistachio Filled Cherries:

• Fill cherry cavity with pistachio namelaka cream
• Stuff with pistachio to resemble cherry pit

Cherry Jam:

• Bloom gelatin in cold water
• Whisk together sugar and pectin
• Finely chop or puree the cherry
• Heat cherry in a pot, stir in sugar/pectin mix and bring to boil slowly on medium heat
• Add lemon juice and bring to boil again
• Take off heat and stir in gelatin
• Refrigerate until cold

‍

‍

‍