5 minute read
Off the menu
BY LINDA GARSON | PHOTO BY DONG KIM
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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! W
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.
Once thickened, spread on a baking tray or a plate wrapped with plastic wrap. Wrap the pastry cream so that it is not in contact with air. Place in the fridge until completely cold. 3. In a mixer bowl, cream the butter with the paddle. Add the icing sugar and mix. Add the flour and the almond flour, and mix again. 4. Add the eggs a little at a time, mix, then add the cooled pastry cream. Mix and refrigerate.
Pistachio ganache 100 g white chocolate (Griffin uses Blancor Lindt) 3 Tbs (45 mL) whipping cream 36% 20 g pure pistachio paste.
Place everything in a container and microwave 2–3 minutes on low power. Mix until smooth.
Tart shells and assembly 1. Crush shelled, unsalted pistachios with a rolling pin for garnish. Sieve to separate the powder from the pieces. Reserve. 2. Roll out the pâte sucrée to 2 mm thick. Line tart rings with it and place on a parchment paper lined baking tray. 3. Place one scoop of almond filling on the dough in each ring. Sprinkle with pieces of crushed pistachios and top with 5 or 6 dried cherries. Bake 12 minutes at 350° F until the dough and the almond filling are golden. Let cool at room temperature. 4. When cold, spread a thin layer of ganache on the shells avoiding the rims. Arrange the pistachio praline in a flower pattern. 5. Brush syrup on the tart rims and sprinkle pistachio powder (from the sieve) onto the syrup, making sure it sticks to the shell.
If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know at
culinairemagazine.ca, and we’ll do our very best to track down the recipe for you!
Vine & Dine Series April and May events
Vine & Dine Franca’s Italian Specialties Wednesdays April 15, 22, and 29 Italian is our most often requested cuisine, and we are coming back to Franca’s, one of Calgary’s hidden gems, for three 6-course pairing dinners! $81.75 ++
Domaine Gustave Lorentz Winemaker Dinner Mr. Chen’s Asian Brasserie Tuesday April 21 A special, one-off premium Fine & Dine multi-course winemaker dinner with Pascal Schielé of Maison Gustave Lorentz in Alsace, France, who is taking us through his premium organic range and fascinating stories of the region at this award-winning Mission restaurant! $89.90++
Chef’s Table Kitchen Party Upstairs at Shoe & Canoe Friday April 24 As they’re so popular, we’re continuing our new series of 6-course Chef’s Table pairing dinners upstairs in the private kitchen at Shoe & Canoe into April and May! $81.75 ++
Culinaire Culinary Treasure Hunt, Calgary Saturday April 25 For our 6th annual culinary hunt we’ve planned 30 exciting destinations for you to discover, and more treats for you to enjoy! Register as a team of two or solo at culinairemagazine.ca
A One-Off Special Premium Pairing Banquet T.Pot Bistro Tuesday May 5 We know why T.Pot Bistro was voted 2018 Best Cantonese Cuisine Restaurant in Canada! So we’re coming for a special night in May where we’ll delight in a one-off pairing evening of authentic Cantonese dishes—a six course banquet! $85 ++
Vine & Dine Allora Italian Wednesday May 6, Thursday May 14, Tuesday May 19 We loved our evenings here so much last year that we’re coming back for three nights in May! And Allora has just been voted one of Calgary’s 10 Best New Restaurants in Calgary 2020! $81.75 ++
Chef’s Table Kitchen Party Upstairs at Shoe & Canoe Friday May 15 February and March dinners here sold out very quickly, so we’re continuing our new series of 6-course Chef’s Table pairing dinners upstairs in the private kitchen at Shoe & Canoe into May! $81.75 ++
Both our spring and autumn wine and culinary tours are completely sold out, so watch our autumn issues for details of our 2021 tours!
To reserve places, arrange a private Vine & Dine event and for the latest updates on rescheduled dates, check culinairemagazine.ca/events and contact linda@culinairemagazine.ca, 403-870-9802.
