Cherry Tart – Chef Hugo & Victor

Ingredients

• 175 g T45 Flour (Sift before use)
• 105 g Unsalted butter, very cold (Cut into large cubes)
• 65 g Powdered sugar (No crystals)
• 25 g Almond powder (Fine, without lumps)
• 1 unité Egg (small) (At room temperature)
• 4 g Fleur de sel (To sprinkle at the end of mixing)
• 65 g Softened butter (Softened, not melted)
• 20 g White sugar (For the almond cream)
• 1.5 unité Whole egg (1 egg + 1 yolk)
• 45 g Almond powder (almond cream) (Fine)
• 2 unité Organic lemons (Zest only, no juice)
• 20 g Egg yolk (≈ 1 large yolk)
• 25 g White sugar (cherry cream)
• 20 g Cornstarch (Maïzena)
• 225 g Cherry purée (No added sugar)
• 45 g Whole liquid cream (Cold, to whisk)
• 230 g Fresh cherries (for compote) (Wash, stem, pit)
• 40 g White sugar (compote)
• 10 g Orgeat syrup (Almond syrup)
• 500 g Fresh cherries (for decoration) (Wash, stem, halve)
• 30 g Neutral glaze (gelée) (Pectin‑based gelée)
• 30 g Orgeat syrup (glaze)
• quelques gouttes unité Food‑grade red coloring (For shine)

Instructions

1. Prepare the shortcrust pastry

   In the mixer bowl, place the cold butter cut into cubes and the flour. Mix with the flat whisk until a sandy texture is achieved.

   Time: PT15M

2. Incorporate the powders and salt

   Add the almond powder, powdered sugar, fleur de sel and the egg. Mix until fully incorporated without overworking the dough.

   Time: PT5M

3. Chill

   Form a ball, wrap in plastic film and place in the refrigerator for 2 hours.

   Time: PT2H

4. Roll out and line the tin

   On a floured work surface, roll the dough to 2‑3 mm. Cut a disc slightly larger than the 22 cm ring, place it in the tin, press the edges with your thumbs and trim the excess with a knife.

   Time: PT15M

5. Chill the base before baking

   Place the tart base in the freezer for 10‑15 minutes to firm up.

   Time: PT12M

6. Blind bake the base

   Preheat the oven to 170 °C. Bake the tart base for 20 minutes until lightly undercooked. Let cool to room temperature.

   Time: PT20M

   Temperature: 170°C

7. Prepare the almond cream

   In the mixer bowl, cream the softened butter with the sugar. Add the beaten egg, then the almond powder and zest of the two lemons. Mix until a homogeneous paste is obtained.

   Time: PT10M

8. Bake the almond cream

   Pour the almond cream onto the cooled tart base. Bake at 190 °C for 8‑10 minutes until lightly colored.

   Time: PT9M

   Temperature: 190°C

9. Mix yolks, sugar and starch

   In a mixing bowl, whisk the egg yolks, sugar and cornstarch until a homogeneous, slightly thick mixture is achieved.

   Time: PT5M

10. Heat the cherry purée

    Bring the cherry purée to a boil in a small saucepan, then pour it in two portions over the previous mixture, whisking between each addition.

    Time: PT5M

11. Cook the cherry pastry cream

    Return everything to the saucepan, cook over medium heat while stirring constantly until thickened (about 12 minutes). Once boiling, lower the heat and cook an additional 1 minute.

    Time: PT12M

12. Cool the pastry cream

    Pour the cream into a cold dish, cover with plastic film in contact and let cool at room temperature for 30 minutes.

    Time: PT30M

13. Whip the liquid cream

    In a very cold bowl, whisk the whole liquid cream until a firm whipped cream is obtained.

    Time: PT5M

14. Fold the whipped cream into the pastry cream

    Add the whipped cream to the cooled pastry cream in two batches, lifting the mixture with a spatula to loosen the preparation.

    Time: PT2M

15. Refrigerate the diplomat cream

    Cover and place the diplomat cream in the refrigerator until assembly (at least 15 minutes).

    Time: PT15M

16. Prepare the cherry compote

    Wash, stem and pit the cherries, halve them. In a saucepan, cook them with the sugar and orgeat syrup for 15 minutes, stirring regularly.

    Time: PT15M

17. Blend the compote

    Use an immersion blender to roughly blend the compote, achieving a slightly rustic texture.

    Time: PT2M

18. Cool the compote

    Allow the compote to return to room temperature before assembly.

    Time: PT15M

19. Spread the compote on the base

    With a small spatula, evenly spread the compote over the cooled tart base.

    Time: PT5M

20. Spread the diplomat cream

    Pour the light cherry cream over the compote and smooth with an offset spatula up to the edge of the tin.

    Time: PT5M

21. Arrange the fresh cherries

    Dip the halved cherries in lemon water while cutting to prevent oxidation. Arrange the cherries in three concentric rows, each row tilted in the opposite direction, finishing with one or two cherries at the center.

    Time: PT15M

22. Glaze the cherries

    In a small saucepan, bring the neutral glaze to a boil with the orgeat syrup. Remove from heat, add a few drops of red coloring. Brush the halved cherries with a brush to make them shiny and protect from oxidation.

    Time: PT5M

23. Final rest and serving

    Let the tart rest for 10 minutes so the glaze sets slightly, then serve at room temperature or slightly chilled.

    Time: PT10M

Nutrition Facts

Calories

586

Protein

6.5 g

Carbohydrates

45 g

Fat

25.6 g

Fiber

4.1 g

Ingredient Substitutions

• Instead of T45 Flour: All‑purpose flour
• Instead of Unsalted butter, very cold: Vegetable margarine (for shortcrust pastry)
• Instead of Powdered sugar: Blended granulated sugar
• Instead of Almond powder: Ground almonds
• Instead of Egg (small): Medium egg
• Instead of Fleur de sel: Fine salt
• Instead of Softened butter: Vegetable margarine
• Instead of White sugar: Cane sugar
• Instead of Whole egg: Chicken egg
• Instead of Almond powder (almond cream): Ground almonds
• Instead of Organic lemons: Candied lemon zest
• Instead of Egg yolk: Pasteurized egg yolk
• Instead of White sugar (cherry cream): Cane sugar
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Cherry purée: Red fruit compote
• Instead of Whole liquid cream: Whipping cream
• Instead of Fresh cherries (for compote): Frozen cherries
• Instead of White sugar (compote): Cane sugar
• Instead of Orgeat syrup: Almond syrup
• Instead of Fresh cherries (for decoration): Frozen cherries
• Instead of Neutral glaze (gelée): Clear jam
• Instead of Orgeat syrup (glaze): Almond syrup
• Instead of Food‑grade red coloring: Raspberry juice

Equipment Needed

• Stand mixer with flat whisk
• Stand mixer with balloon whisk
• Rolling pin
• 22 cm tart ring
• Parchment paper
• Offset spatula
• Chef's knife
• Zester or fine grater
• 20 cm saucepan
• Metal whisk
• Immersion blender
• Kitchen brush
• Plastic film
• Baking sheet
• Kitchen scale
• Refrigerator
• Freezer

Critical Steps — Do Not Skip

• Do not overwork the shortcrust pastry
• Blind bake the base (do not overbake)
• Properly temper the cherry pastry cream
• Gently fold in the whipped cream to obtain a smooth diplomat cream
• Arrange the cherries in a rosette to avoid oxidation
• Glaze the cherries immediately with the hot glaze

Chef Tips from the Video

• Use very cold butter for an ultra‑crisp shortcrust pastry.
• Lemon zest adds freshness that balances the cherries' sugar.
• The glaze made from neutral glaze and orgeat provides shine and protects the fruit from oxidation.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered, for up to 2 days.

Freezer: Do not freeze the tart; the glaze and diplomat cream lose their texture.

Room temperature: Consume the same day, at room temperature for best flavor.

Make-Ahead Tips

• The shortcrust pastry can be prepared the day before and kept in the refrigerator.
• The almond cream and diplomat cream can be made 24 h ahead and kept chilled.
• The cherry compote keeps for 2 days in the refrigerator, covered.