3 Cherry Tarts

CHERRY TART WITH ELDERFLOWER CREAM

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Ingredients

  • 6 Portions

  • Tart Shells

    • 125g Icing Sugar
    • 250g Unsalted Avonmore Butter
    • 450g Flour
    • 50g Egg white
    • 75g Ground Almonds
    • 1 Vanilla pod

  • Cherry Compote

    • 400g Cherries pitted
    • 65g Kirsch liqueur
    • 35g Brown sugar

  • Elder Flower Cream

    • 100g Elderflower cordial
    • 1 Gelatine leaf
    • 4g Muscovado dark brown sugar
    • 500g Avonmore Whipping cream 35.1% semi whipped

  • Red Spray

    • 400g White chocolate
    • 100g Cocoa butter
    • 3g Crimson red food colour

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The recipe, Step by Step

Elements

  1. Tart Shells
  2. Cherry Compote
  3. Elder Flower Cream
  4. Red Spray

Décor:

  1. Tart Shells

    1. Cream together the butter and sieved
    icing sugar.

    2. Scrape down sides of the bowl.

    3. Add egg white & vanilla, mix well.

    4. Add flour and ground hazelnut in 3 parts.

    5. Divide into 2 and allow to chill in fridge.

    6. Roll the pastry to 3mm and line the tart rings.

    7. Blind bake tart cases for 15 mins @ 170˚C

    8. Remove baking beans and cook for a further 5 mins at 150˚c.

    9. Allow to cool and brush the inside of tart with melted white chocolate and allow to set.

  2. Cherry Compote

    1. Cook the cherries in the liqueur and sugar.

    2. Allow to chill.

    3. Divide equally between the tart cases.

  3. Elder Flower Cream

    1. Soak gelatine in ice cold water.

    2. Warm elder flower and sugar.

    3. Dissolve gelatine and allow to cool.

    4. Fold in Avonmore 38% semi whipped cream.

    5. Pipe into moulds and blast freeze.

    6. Demould and spray

  4. Red Spray

    1. Melt Ingredients together.

    2. Blend and pass through a fine strainer.

    3. Add to spray gun.