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Glazed cherry shortbread tart with pistachio cream Recipe

Ingredients for people

    For the biscuit(s)
  • Plain flour : 110 g
  • Unsalted butter : 80 g
  • Fine salt : 2 pinch(es)
  • Caster sugar : 70 g
  • Egg yolk(s) : 2 whole

    For the fruit
  • Cherry(s) : 600 g
  • Unsalted butter : 150 g
  • Caster sugar : 120 g
  • Red wine : 220 ml
  • Vanilla pod(s) : 1 whole

  • For the cream
  • Double cream : 200 ml
  • Pistachio paste : 30 g
  • Icing sugar : 15 g
  • 1For the shortbread biscuit

    Preheat the oven to 200°C.

    Place the sugar, flour and salt in a bowl and mix together. Add the softened butter to the bowl and rub the mixture together with your fingers. Once the mixture resembles breadcrumbs, add the egg yolks and knead to form a smooth dough.
    Place the dough between two sheets of baking parchment and roll to a thickness of 3mm. Transfer to the oven and bake for 15 minutes.
    Remove the biscuit from the oven and use pastry cutter to cut individual rounds.

  • 2For the cherries

    Rinse the cherries and remove the stones. Cut the vanilla pod in half.
    Melt the butter in a frying pan. Add the cherries to the pan and cook for 2 minutes. Add the sugar, mix well and then add the split vanilla pod. Add the wine to the pan and cook for 1 minute, coating the cherries in the liquid. Remove the cherries from the pan and allow the liquid to reduce to a syrup.
    Remove the vanilla pod from the pan and pour the syrup over the cherries.

  • 3For the pistachio cream

    Mix together the cream, icing sugar and pistachio paste. Pour the mixture into a siphon, seal and attach the gas canister. Shake the siphon and then keep chilled until ready to serve.

  • 4To serve

    Place the shortbread biscuits in the centre of the plate. Arrange the cherries on top and then spoon on some of the syrup. Hold the siphon upside down and finish the dish with the pistachio cream.

Chef's tip

«If you do not have a siphon, whisk the cream by hand or using an electric whisk.»

Cherries glazed in red wine and vanilla served on a shortbread base and finished with pistachio cream.

Rate this recipe :

(10 votes)

  • Preparation  25mins
  • Cooking time  15mins
  • Rest time  0h

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