Ghaya Oliveira, Top Ten Pastry Chef of 2014, presents her Cherry Tart.
Yield: 20 servings
- 4.5 oz/127 g confectioners’ sugar
- 0.1 oz/3 g salt
- 12.7 oz/360 g all-purpose flour
- 2.5 oz/72 g cornstarch
- 0.7 oz/21 g cocoa powder
- 1 large egg yolk, hard boiled
- 13.8 oz/394 g unsalted butter
1. In a medium bowl, whisk to combine the sugar, salt, flour, cornstarch, and cocoa powder.
2. Pass the yolk through a coarse sieve.
3. In an electric stand mixer fitted with a paddle, mix the butter until creamy. While the machine is mixing on medium speed, gradually add the dry ingredients. Add the yolk and mix just until incorporated. Scrape the dough from the bowl and, with your hands, pat it into a 1-inch-thick rectangle. Wrap in plastic and refrigerate for at least 4 hours or overnight.
4. Preheat the oven to 350°F. Unwrap the dough and place on a sheet of parchment paper. Top with another sheet of parchment and roll the dough into a 1/4-inch thick sheet. Cut the sablé dough into 20 2-inch squares. Place each cutout square of dough over an inverted 1.75-inch (4.5cm) Flexipan half sphere mold on a sheet tray and let rest until the dough covers the spheres. Bake the dough for 6 minutes, turn the sheet tray and continue cooking for another 6 minutes. Let cool, remove the baked cups from the top of the spheres and lightly shave the bottom with a microplane so that the cups stand up straight.
- 30 oz/849 g frozen sour cherries
- 3.7 oz/106 g cherry puree
- 1 sprig rosemary
- 1 oz/32 g granulated sugar
- 0.45 oz/13 g pectin NH
1. In a medium saucepan over medium heat, bring the frozen sour cherries, cherry puree and rosemary to a boil. Remove from heat and remove the rosemary sprig, reserving for later. Blend with a hand blender. Return to low heat and return the rosemary to the mixture.
2. In a medium bowl, whisk to combine the sugar and pectin. Slowly add to the cherry mixture, whisking constantly to avoid lumps. Continue cooking and whisking until you obtain a thick jam-like consistency. Remove from heat and let set completely.
- 3.5 oz/101 g almond powder
- 0.1 oz/3 g baking powder
- 0.7 oz/21 g cocoa powder
- 3 oz/84 g all-purpose flour
- 9.8 oz/278 g confectioners’ sugar
- 0.9 oz/25 g trimoline
- 9.9 oz/282 g egg whites, room temperature
- 5.3 oz/152 g unsalted butter, melted
- 0.7 oz/21 g Taïnori chocolate (64%), melted
- 1.2 oz/34 g cocoa paste, melted
1. Preheat oven to 325°F. Line a half sheet pan with parchment paper or silpat.
2. In an electric stand mixer fitted with a paddle, mix to combine the almond powder, baking powder, cocoa powder, flour and confectioners’ sugar. While the machine is mixing on medium speed, gradually add in the trimoline. Gently fold the egg whites into the mixture until just incorporated. Slowly add the melted butter. To finish, add the melted chocolate and cocoa paste and mix until no streaks remain. Wrap the bowl of combined ingredients in plastic and refrigerate overnight.
3. Transfer to a piping bag and fill 20 1.75-inch (4.5cm) Flexipan half sphere molds. Cover with a silpat so that the bottom of the financiers remain flat. Bake for 14 minutes. Remove from the oven, let cool for one minute then flip the flexipan and unmold. Refrigerate until needed.
- 0.25 oz/7 g gelatin sheets
- 5.4 oz/154 g heavy cream
- 5.4 oz/154 g milk
- 2.18 oz/62 g egg yolks
- 1 oz/31 g granulated sugar
- 6.4 oz/182 g Taïnori chocolate (64%)
- 16 oz/456 g heavy cream, whipped to medium peaks
1. Soak the gelatin sheets in ice water for 10 minutes; squeeze dry.
2. In a medium saucepan, set over low heat, bring the 5.4 oz/154 g heavy cream and milk to a simmer.
3. In a medium bowl, whip the egg yolks and sugar until airy. Pour about 1/2 cup of the hot cream and milk into the egg mixture, whisking constantly. Whisk the egg mixture into the remaining hot cream in the saucepan. Return to low heat and cook, stirring, until it reaches 183°F. Remove from the heat, strain through a fine-meshed sieve into a medium bowl with the chocolate and mix in the gelatin to dissolve. Cool to room temperature and fold in the whipped cream until no streaks remain.
4. Transfer to a piping bag and fill 20 1.75-inch (4.5cm) Flexipan half sphere molds. Place in the freezer and let just set, approximately 5 minutes.
5. Remove from the freezer and scoop the center out with a melon baller. Fill the cavity with the cherry-rosemary gelée. Smooth the tops with an offset spatula. Freeze until set, about 1 hour.
- 3.5 oz/100 g water
- 31.7 oz/900 g neutral glaze
- Purple food coloring, as needed
- Red food coloring, as needed
1. In a medium bowl, blend the water and neutral glaze together with a hand blender. Add a few drops of food coloring until you obtain a deep cherry color.
2. Scoop the center of the half sphere financiers out with a melon baller and fill the cavity with the cherry-rosemary gelée.
3. Place the frozen bavarois demi-spheres on top of the financier demi-spheres and freeze until solid.
4. Poke the fully formed spheres with a toothpick and dip into the glaze. Let set on a wire rack.
Assembly and Plating
- Pulled green sugar stick
- Half Sicilian pistachio
- Gold leaf
Place the glazed spheres into the chocolate sablé cups, garnish with a small pulled green sugar stick (to resemble a cherry stem), half a Sicilian pistachio and finish with gold leaf on the end of the stem.