Cherry Pistachio Tart

Recently, Northwest Cherries launched it’s new season with a cooking demo by nutritionist and celebrity chef, Alexandra Prabaharan, in an effort to educate Malaysians on the health benefits of cherries.

Print Recipe
Print Recipe
Ingredients
Sweet pastry
Crème Patisserie
Pistachio cream
Instructions
Sweet pastry:
  1. Using rub-in method, mix flour, icing sugar, butter and salt into a sandy texture.
  2. Add eggs slowly and mix just to combine (1 min).
  3. Line tart ring and bake blind at 160°C.
  4. Let cool before assembling tart.
Crème patisserie:
  1. Boil milk together with vanilla pod, butter and half the sugar.
  2. On the side, whisk together custard powder and remaining sugar to avoid lumps.
  3. Add in egg yolks and whisk until light and creamy.
  4. Temper egg mixture with some boiled milk while whisking continuously.
  5. Reheat milk and pour in egg mixture. Cook for 2 mins while whisking continuously.
  6. Remove from heat and add gelatine. Let cool.
  7. Add the whipping cream.
Pistachio cream:
  1. Cream butter and sugar.
  2. Add pistachio paste and eggs.
  3. Then add the flour and almond powder.
  1. Fill tartlets and place cherry as topping.

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