• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

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.


This recipe is best with
Anchor Aerosol Cream

Recipe Ingredient

  • Sweet pastry
  • 500g rose flour
  • 300g butter
  • 5g salt
  • 125g icing sugar
  • 100g eggs
  • Crème Patisserie
  • 500g milk
  • 125g sugar
  • 0.5g salt
  • 80g egg yolk
  • 35g corn flour
  • 50g butter
  • 250g whipped cream
  • 1/2nos vanilla pod
  • 8g gelatine
  • Pistachio cream
  • 100g almond powder
  • 100g butter
  • 100g flour
  • 100g sugar
  • 20g pistachio paste
  • Topping
  • fresh cherriesto liking
  • roasted pistachioto liking
  • sweetened whipped cream (chantilly), to liking

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.
  5. Crème patisserie:
  6. Boil milk together with vanilla pod, butter and half the sugar.
  7. On the side, whisk together custard powder and remaining sugar to avoid lumps.
  8. Add in egg yolks and whisk until light and creamy.
  9. Temper egg mixture with some boiled milk while whisking continuously.
  10. Reheat milk and pour in egg mixture. Cook for 2 mins while whisking continuously.
  11. Remove from heat and add gelatine. Let cool.
  12. Add the whipping cream.
  13. Pistachio cream
  14. Cream butter and sugar.
  15. Add pistachio paste and eggs.
  16. Then add the flour and almond powder.
  17. Fill tartlets and place cherry as topping.
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