It's been three weeks since my last post! I wish I had a real excuse for my absence, like a vacation or my oven broke or my camera died, but it was really just a lack of time... I'm enjoying summer while I can, you can't blame me for that! Although there is the constant nagging in the back of my mind saying, "You should post something this week! You really should!".
Whatever, nagging voice, get outta here.
I've been out hiking and riding my motorbike and seeing family and friends and getting sunburned! And working….lots of working. So in between all that, there's been very little time for blog work and I feel a bit guilty. Not guilty enough to do much about it, but still guilty. That, "Ughhh, I should work on that…. but I won't right now" kind of guilty.
Recipe adapted from Elements of Dessert
Makes four 2.75 inch tarts
145 g all-purpose flour
350 g cake flour
240 g butter, at room temperature
1/2 vanilla bean
3.5 g salt
180 g icing sugar
35 g almond flour
100 g eggs
Pistachio Almond Cream
125 g almond meal
12 g all-purpose flour
125 g unsalted butter, at room temperature
125 g icing sugar
75 g eggs
75 g pistachios
20 g honey
10 g neutral tasting oil
20 g water
Cherries, cut into quarters
For the pistachio almond cream, place the pistachios, honey, oil, and water in a food processor and grind until a smooth paste is formed, about 15 minutes. Scrape down the sides and bottom often. Set aside.
Sift the almond flour into a medium bowl and break up any lumps remaining in the sieve. Add the all-purpose flour and whisk together.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted. Sift in the icing sugar and mix on the lowest setting until incorporated, then increase the speed to ow and mix until fluffy, 2 to 3 minutes. Scrape down the sides and the bottom of the bowl. Add the almond mixture in two additions, pulsing to combine and then mixing on low speed for 15 to 30 seconds after each one. Scrape down the bottom of the bowl to incorporate any dry ingredients that may have settled there.
Add the egg and mix on low speed until combined and smooth, about 30 seconds. Fold in the pistachio paste until combined. Transfer to a covered container and press a piece of plastic wrap against the surface to prevent a skin from forming. The almond cream can be refrigerated for up to 4 days.
Cream the butter, salt, icing sugar, and almond flour together on medium speed in an electric mixer bowl fitted with the paddle attachment. Scrape the seeds from the vanilla bean and add to the mix. Mix until a homogenous mass is obtained, about 2 minutes.
Stop the mixer, add the eggs and mix for a few seconds on low speed until the eggs are completely incorporated.
Stop the mixer, add the sifted flours, and mix for a few seconds, pulsing the mixer at first to keep the flour in the bowl. Mix just to obtain a homogenous mixture.
Shape the dough into a flat square and wrap with plastic wrap. Chill for 1 hour.
Preheat the oven 325 F.
Roll out the dough to 3mm, then chill again until slightly firm. Line your tart shell by placing a piece of dough on top of each mold. Gently push the dough in with your fingertips until it conforms to the shape of the mold. Make sure that the dough is lined up with the mold. There will be some that protrudes from the rim of the mold. Do not cut it yet. Freeze the tart(s) until the dough hardens.
Once the dough is hard, use a paring knife to trim the excess off the top of the molds.
Transfer the pistachio almond cream to a piping bag fitted with a circular tip and pipe the cream 3/4th of the way up the tarts. Press quartered cherries in the pistachio almond cream in the design you want.
Bake for 25 to 30 minutes, until the top are golden brown and the crust is a light golden colour. Remove from the oven and cool completely.
Serve with a quenelle of chantilly, chopped pistachios, and a quartered cherry if you desire.