O F F TH E M E N U
Black Sheep’s Pistachio and Sour Cherry Tart BY LINDA GARSON | PHOTO BY DONG KIM
W
e received an email from Etienne M. asking, “Do you think you could get Benjamin at the Black Sheep Bakery to share his recipe for his Sour Cherry and Pistachio Tart? It is divine but they only seem to sell it in Summer–Fall. We need to have some sooner than that!” We can’t thank Benjamin Griffin enough for sharing this most delicious recipe!
Black Sheep’s Pistachio and Sour Cherry Tart Makes 10–12 individual tarts Simple syrup 225 g sugar 2/3 cup (160 mL) water Bring the sugar and water to a light boil until all the sugar has dissolved, reserve. Pistachio pralines 200 g whole unsalted shelled pistachios 100 g sugar 4 Tbs + 1 tsp (50 mL) water 8 Culinaire | April 2020
1. Add the water and the sugar to a pot, and heat to 250º F. Off the heat, fold in the pistachios, mix with a wooden spoon. Caution: Proceed with care and use a wooden spoon as silicone cannot withstand the heat of the caramel. 2. Put the pot back on the burner and caramelize the pistachios on medium heat. Stir constantly to prevent burning the nuts or caramel. Once nuts are coated with an amber, transparent caramel, place on a silicone mat. Separate while still hot. Leave until cold. Pâte sucrée 125 g butter, room temperature 100 g icing sugar 1 egg, room temperature A few drops vanilla extract 1 pinch salt 250 g all-purpose flour In a mixer bowl, cream the butter with the paddle. Add the icing sugar and stir more. Add the egg, vanilla and salt, and stir well. Add the flour, mix until combined. Place the dough in the fridge for at least an hour.
Cherries Spread 1 pack frozen sour cherries on a parchment paper-lined baking tray. Place in the oven preheated to 150°–160° F until the cherries are dry (no more juice coming out) but still soft. This should take about an hour. Pastry cream and almond filling 10 g cornstarch 30 g sugar A few drops vanilla extract 1 egg ½ cup (125 mL) milk 120 g butter at room temperature 120 g icing sugar 25 g all-purpose flour 120 g almond flour 2 very large or 2½ medium eggs at room temperature 1. In a bowl, mix first four ingredients, whisk until lighter in colour. In a pot, heat up the milk, when simmering, pour the milk on the egg mixture and mix. 2. Return everything to the pot on medium heat. Bring to a boil, whisking continuously to prevent it sticking.
