Hello ~~ ^^
I'm Boone bake.
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Today is
Cherry meets pistachios

You can feel the fresh cherries
Let's make cherry tart.

Please watch the video and follow me slowly ~~

Don't miss the crispy tart honey tips even after a day!

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 ※ ingredients
    (7.5 cm round four)

** sweet pastry dough for tartlets // pat shcre
                                 
   
    80 g unsalted butter
    45g sugar powder
    20g almond flour
    125g cake flour
    30g egg
    a pinch of salt
    1 g vanilla sugar
    20g egg
    5g heavy cream

  ** cherry marmalade

    220 g cherry
     40g sugar
     20g lemon juice
     4g pectin

** pistachio cream

      150g heavy cream
      1/2 vanilla beans
      40g egg yolks
       20g sugar
       3g gelatin
       30g pistachio paste
       90g white chocolate

      ** glazing
  
    57g water
    95g sugar
    90g corn starch syrup
    65g condensed milk
     8g gelatin
    95g white chocolate
     green food coloring

   ** almond cream
    40g unsalted butter
    75g sugar
    40g almond flour
    40g egg
    5ml brown rum

 ** decoration
   cherry ~~
   crumble ~~

※ Let's make it ~
(4 x 7.5 cm round)

1. Let's make a pat chicre.
2. Beat force powder, sugar powder and almond powder.
3. Put cold cube unsalted butter into powdered material
4. Mash and crush butter to soak into the powder.
** This operation is called Sable.
5. The powdery ingredients turn yellow because of the butter color,
It gets smaller like a small red bean ball.
6. Add egg and salt vanilla sugar and mix smoothly.
7. Put in a plastic bag and slide it to a thickness of 0.5cm to refrigerated.
8. When the weather is hot, do not push at once and cut a little and push it to .3mm thickness.
9. Cut the tart ring higher than the height and cut off the top with a knife.
This is not a knife pushing action.
Please refer to the video ~~ ^^
10. Cut the length of the side by 0.5cm long, and finish it as if it were pushed in.
11. Bake for 17 minutes in the oven at 160 degrees.
12. As soon as I get out of the oven ...
****** It's a crunchy tart recipe even after a day.
  (A mixture made with 4: 1 egg and fresh cream
  Apply with a brush.)
13. Bake at 160 degrees for 7 minutes.
14. I'll make cherry marmalade.
15. Trim the cherry like a video.
(If you want to work quickly ..
16. Put cherry, sugar and lemon juice in a pot
   Boil it over low heat.
17. At this time, leave some sugar and mix with pectin.
Otherwise, the pectin will stick together.
18. After completion, place in a 4cm musing ring and freeze in freezer.
19. I'll make pistachio cream.
20. Put fresh cream, vanilla bean and 1/2 sugar in a pot and boil.
21. Mix yolks and sugar 1/2 on another bowl.
22. Pour 20 into 21 and mix.
   Pour it back in the pan and warm it up to 78-81 degrees.
23. Filter it,
24. Melt chocolate and gelatin.
25. Mix smoothly with a hand blender.
26. Put it in the sachet and pour it into the hemispherical frame.
27. Insert frozen cherry marmalade as insert.
28. Please quench.
29. Let's make glasage
30. Pour water, sugar and starch syrup into a pot and boil to 103 degrees.
31. After the fire, melt condensed milk, white chocolate and gelatin.
32. Give your desired color with food coloring.
33. Leave at room temperature and use at 35 to 40 degrees.
34. I'll make almond cream.
35. Place in soft pomade butter at room temperature, add sugar and mix well.
36. Mix eggs and almond flour alternately.
37. Pan the almond cream to 65% on the baked tart paper.
38. Bake at 160 degrees for 10 minutes.
39. Almond cream shrinks when you cool it slowly on an iron plate ~
 Fill the cherry marmalade with the gap.
40. Sprinkle glaze on the hemispherical pistachios,
41. Tarts and Montage.
42. Please decorate freely ~~


How are you?
Was it special baking ~?
Have a delicious baking with cherry that is in full swing these days ~~
Perhaps.....
If you eat, it's a recipe that you'll love.

The video contains the process and explanation as much as possible.

Thank you for watching ~~


Subscribe ~! And Okay ~! Are great strength for me.