Pistachio, Sapote Bavaroise and cherry tart

Used Cacao Barry products
Spring / Summer

Pistachio, Sapote Bavaroise and cherry tart

Created by
  • Marc Chiecchio
    Master pastry chef and owner of Pâtisserie Marius et Fanny
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Roland Del Monte M.O.F.
    Executive Pastry Chef - Hotel Sofiel Montreal
Level
level 2
Used Cacao Barry products
Recipe components

Sweet Dough

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 125g
    whole milk
  • 125g
    cream
  • 50g
    egg yolks
  • 25g
    sugar
  • 20g
    grated sapote
  • 4g
    gelatin leaves

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.