Pistachio Cherry Tart | Hanbit’s Signature dessert
ฝัง
- เผยแพร่เมื่อ 6 มิ.ย. 2024
- ★Online Classes★
For more online classes please visit: hanbitcho.com/course/
0:00 Intro
1:17 Structure
2:21 Pistachio Almond Cream
3:23 Baking Pistachio Almond Cream
3:48 Pistachio Whipped Ganache
5:11 Cherry Confit
7:21 Assembly
7:44 Red Mirror Glaze
8:25 Red Cherry Dome
8:53 Whipping the Pistchio whipped ganache
9:51 THE PIPING - HIGHLIGHT
11:13 Conclusion
This is my signature tart - quite a lot of technique in a single tart!
▶Pistachio Tart◀
The below recipe is for one tart of 16cm diameter!
There are essentially 5 components to this tart.
a) Tart Shell
b) Pistachio Almond Cream
c) Pistachio Whipped Ganache
d) Cherry Confit
e) Red Mirror Glaze
Here we go!
a) Tart Shell
Please refer to my previous upload on how to make a tart shell. A tip here is to slightly undercook the tart shell (2~3mins less than usual) because you're going to bake it again with the almond cream. Here is the link!
• Foolproof Tart Shell M...
b) Pistachio Almond Cream
Butter 28g
Powdered Sugar 28g
Almond Powder 28g
Eggs 25g
Pistachio Paste 28g (store-bought)
① All ingredients at room temp (20~22°C)
② Lightly beat butter.
③ Mix in the powdered sugar, almond powder.
④ Add the eggs in 3~4 additions.
⑤ Mix in the pistachio paste.
⑥ Store it in the fridge overnight and use it the next day.
c) Pistachio Whipped Ganache
Heavy Cream 140ml
Corn syrup/Glucose 7g
White Chocolate 35g
Gelatin 1g
Pistachio Paste 35g
① Bloom gelatin in cold water.
② Heat up the heavy cream and glucose to 50°C
③ Melt the white chocolate to 50°C.
④ Add everything together +blend.
⑤ Squeeze the bloomed gelatin and add that in. Blend.
⑥ Add pistachio paste + blend again.
⑦ Store it in the fridge overnight and use it the next day.
d) Cherry Confit
Amarena Cherry syrup 46g
Morello Cherry puree 138g
Sugar 23g
Pectin NH 3g
Lemon juice 3.5g
Gelatin 3g
Kirsche 4g (optional)
① Bloom gelatin in cold water.
② Heat up the cherrie syrup/puree and add the sugar/pectin mixture at 40°C
③ Once it starts boiling leave it to boil for 1~1.5mins.
④ Add lemon juice, mix and turn off the heat.
⑤ Squeeze the bloomed gelatin, add it in and blend everything. Add in the kirsche as well
⑥ Pour it into a semi-sphere silicon mould (silikomart SF005) and freeze it completely. Store the rest in the fridge.
e) Red mirror glaze
Valhrona Absolu Cristal 120ml
Water 40ml
Red food colouring
1. Heat up Absolu Cristal and water.
2. Add food colouring and strain it.
3. Use it around 60°C.
BTW, you can also make the Mirror Glaze (Absolu Cristal) from scratch! Here's the video: • How to make a shiny gl...
▶Assembly◀
1. Add the pistachio almond cream to the tart shell and bake it at 160°C for 12~15mins.
2. Once it cools down, fill it in with the leftover cherry confit.
3. Take out the frozen semi-sphere from the silicon mould and dip it in red mirror glaze. Place it at the centre of the tart.
4. Whip the pistachio whipped ganache and pipe it.
5. Decorate it with pistachios.
▶How to store◀
Store in fridge - this tart would be good up to 3 days.
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★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
★Instagram★
/ sugarlane.korea
★Online Classes★
For more online classes please visit: sugarlane.kr/english
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#pistachiotart #tart #cherrytart #sugarlane #조한빛 #슈가레인
This is my favorite of yours! My mom has been running her cafe for over 10 years and she recently said to me that you really motivated her to improve her skills. She loves your attitude, precison, simplicty and the overall quality of the video production! Thank you for all the free content you provide, you are the best!
Oh wow!
Im a home baker and would love to try this. Is pistachio butter the same as pistachio paste?
Does the store bought pistachio paste have sugar in it ?
Easier to find the pistachio butter. Can I use it instead of the paste?
@@geraldinesantiago437 hey Geraldine. I'm just some guy. He uses the pistachio paste in the almond cream which has sugar in it also, so I would think the pistachio paste is just like normal pistachio butter, that's just pistachios mixed into a fine paste in a food processor without sugar in it. I would recommend using pistachio butter or make your own.
Kind regards Jj
@@jay-jaydavids59 thank you:)
@@geraldinesantiago437pistachio paste I use is 100% pistachio. Nothing else.
This is absolutely amazing. Thorough explanations with beautiful execution. I just started watching you channel and I’m truly addicted now!
Welcome aboard!
I have no words to thank you for sharing your special recipe, you're great. Thank you for sharing every special detail of it
My pleasure 😊
Your instructions and tips always make baking seem so easy! Good job chef!
Thanks so much
Big appreciation for the hard work ! Love the challenge ❤️
My pleasure 😊
Absolutely mouthwatering! Amazing recipe!
Glad you liked it
Yum! Looks AMAZING! Your videos ALWAYS inspire me to bake!
Thanks so much! 😊
I loveeee every single video you made is like a new class every time thank so much 🙏
thanks!
Wow! This is beautiful! Love the decoration and looks absolutely delicious 😋
Thank you so much 🤗
This is master chief level, you make every step loook so easy. Thank you for this amazing quality video I can see the hard work that goes behind the scene.
Thank you very much!
Mind-blowing 1
Everything is beautifully explained and the reasons too. Much appreciated.
Glad it was helpful!
Incredible. Just beautiful! Thank you for sharing!!!!!
You are so welcome!
I feel like I should really make this some time soon for my family. I love the way your videos are structured and how good you are at explaining and teaching. I may only be an amateur pastry chef, but I think with your video, even I could pull this off!
Thank you so much!
I tried making the tart. It’s super yummy. My family and friends loved it too. Thanks for making this video!!
My pleasure 😊
Just wanna leave a message to let you know how great your videos are. They are very helpful , very detail & easy to follow. Thanks
Glad you like them!
Beautiful. Am going to try something similar. I love the pistachio base. Definitely trying that! Thank you for sharing.
Have fun!
Wow, that is beautiful!!! Maybe I will make it one day. This tart has every ingredients I like. Thank you.
My pleasure 😊
Wow!!!! This was amazing! Looks delicious!
Thanks
Great video -as always- and superb creation. I’m honored to learn about one of your signature products. You are a very talented pastry chef and this one is the further proof. Take care, my man
Thank you so much!
Thanks for sharing this with us chef your the best TH-cam chef by far and I learn alot from you
My pleasure
Just amazing, I can't wait to make this recipe!
Hope you like it!
Thanks for the great recipe! Will give it a try next weekend 🥰
Have fun!
Thank you for your hard work and efforts ❤️
You are so welcome!
It's amazing. Wonderful!!
Thank you! Cheers!
Love all of your tips. Thank you Chef for sharing your knowledge. You are indeed the best. I hope some day you will have a clip explain all the tricks of making a good macaron from swiss , french, italian method to ingredient ratio, old eggs, fresh eggs, baking temperature, etc... etc...
Maybe one day!
this recipe looks so delicious!
It is!
It's neat, beautiful and looks tasty as well. Amazing.
Thanks a lot 😊
Beautiful tart❤ thanks for sharing such a masterpiece Chef❤
thanks.
Great video! Thank you 🙏😊 can’t wait to make this tart for myself
You’re welcome 😊
Thanks for the world class master class
thanks.
🎄❄️⛄️ Beautiful presentation - a unique, decadent tart.
Thank you! Cheers!
This decoration is super amazing！I am attracted by the picture and come to see this video. Master chief！
Thank you! Cheers!
I'm going to try this recipe. Thanks Chef Hanbit. I just ordered some pistachio paste.
Wonderful!
Great recipe;I'm going to try this recipe for new year celebration;thank's
Happy new year!
man, i just discovered your channel and you are an absolute beast !
Thanks and welcome
It looks so good .
thanks!
Omg, the pistachio 🍒 tart looks amazing.
I have to buy the pistachio paste before I can make the tart.
Thanks Chef Hanbit for share your tart recipe.👍🥰🙏🙏
You are so welcome!
Yehey!! Thank you Chef!! ❤️🤗
thanks!
Thank you for sharing your knowledge, and the recipe sounds great as always.
I definitely give it a try.
Thank you Chef 🌺🌺 greetings from Germany 🤗
hello!!
Absolutely gorgeous 😍👏👏👏
Thank you! Cheers!
Beautiful one Hanbit.
thanks!
Nice! Thank you for the recipe! 🤗
My pleasure 😊
크으... 피스타치오랑 체리라니 맛이 없을수 없는 조합 아닌가요 맛있는거+맛있는거=더맛있는거
ㅎㅎ 그쳐 맛있겠죠!
Beautiful chef just like you are🤟🏼❤️
Thank you 😋
This is great I need some of my piping skills put to the test! I really like what you use to put your piping bag in I’ve never thought about that you know most people put theirs in a glass or a tall vase or something so that they can put the cream or whatever said it but I like that that looks like something people used to put utensils in to put through the dishwasher commercial dishwashers! That looks so good sir thank you so much!
Glad it was helpful!
You are a HERO! Thank you so much for sharing all your secrets and clear technicalty explanations! You inspire me even more in my passion of baking and appliy it as well in my baking techniques! Keep it up and looking forward for your more videos and recipes to try! Kamsahamnida 🙏
thanks!
Sensational chef‼️
thanks!
I love it . Excellent challenge for Christmas;)
Happy holidays!
Thanks for caption in English Love pistachio ❤️Beautiful tart❤️Best technique ❤️
My pleasure 😊
Love you💓 Sharing with us
You're the best!
Good job chef
Absolutely beautiful and must be delicious too
Thank you so much
Qué espectáculo de receta.Luce delicioso. 😘
thank you!
Hermoso!!!... Muchas gracias!!!!.... Excelentes consejos.... Thanks master!
gracias!
Looks so delicious 😋
Thank you 😋
Yes! Here comes the tart🥰
yay!
Thank you chef. Am a home baker. Always enjoy your videos and hopefully you will post videos of Christmas pastries
I will!
Wow 🤩🤩🤩👍👍👍👏👏👏 i feel like i want to open bakery shop with your recipe 😍🙏🏻
Go for it!
Certified Gold!!!!!😎
lol
Amazing. Thank you for sharing your recipe. Very genuine cooking channel. Watched fully. Waiting for more recipes. Wishing you success brother.
Thank you so much 👍
Ganache Montee! Love it Chef!!! Very cedric grolet
So good!
Thank you so much, from Bangkok Thailand.
Thank you too!
C’est très beau!
thanks!
hope you will share similar complexed recipes with difficult techniques. great video!!!
Sure 😊
I tried this and it tasted delicious. Thank you very much. I tried to register for the course but was unsuccessful due to the payment method. This I am really grateful for your videos❤
nice!
Wwoowww great looks Soo nice delicious 😋🤣😋 tempting sure you are a good skilled cook 💕💕👍👍👍
Thank you so much
I made it for my best friend and he loved it, he shared it at a party and they liked it so much they send me a video of them eating it and complimenting it, I couldn’t make the dome and had some problems with the cream because I didn’t set it in the fridge for long enough but it still worked out in the end ( I poured the cream mixture on top of the tart and let it set in the fridge until it became a nice set layer because it was to soft to pipe) today I’m making it again for my boyfriend and I’m trying to make it better this time. I’m making the almond cream and the ganache one day beforehand like instructed this time :)
nice!
The hard part is more time to find some of these ingredients. Haha when I do, can't wait to try it out.
Hope you enjoy
Great video! I’m gathering ingredients to make this as I’m writing because it looks so good. Can you specify if the pistachio paste you use is sweetened (pistachio, oil, sugar, or some call it pistachio spread)? Or is it like pistachio butter (100% pistachio)?
oh the pistachio paste you buy from the store would be unsweetened!
Amazing ❤️
Thank you! Cheers!
얼마 전부터 셰프님 알고 유튜브에 있는 디저트들 하나씩 따라하면서 실력이 늘고 있는 것 같아서 너무 감사해요!😊 타르트에 파이핑 하는 실력이 부족해서 계속 연습중인데 피스타치오랑 체리의 만남이 맛도 최고일 것 같고 한번 꼭 만들어보고 싶은데 지금은 잡지가 팔고 있지 않네요😢ㅠㅠ아쉽지만 영상으로 만족해야겠어요ㅠ ㅎ
감사합니다~
한빛쉐프님!
수고 많았어요.👍
넹
Omg this is amazng thank you very much
I'm glad you like it
All I can say.. WOW...!!
thanks!
Thank you so much for sharing
You are so welcome
I'm amazed at how you were able to enroll in a pastry school in 2018, with no baking background, and managed to become a professional pastry chef with your own pastry shop/academy in just 3 years. Truly exceptional
There are pictures of him working at sugar lane ( the baking studio ) in 2016, I believe he has many more years of experience than that
haha thanks. yeah started in 2018 but worked really hard since then.
It’s the kind of challenge I would make. It looks great chef. Do you have a book in English please and if yes where can we buy it. Your way of explaining the steps of your baking is so clear and it makes it easy to follow. Thank you so much
great!
Omg im going to bake this for sure and i havent even watched the full video!
lol
This looks amazing! Question: when you take the pistachio almond cream out of the refrigerator, do you fill the tart with it while still cold, or do you bring it up to room temperature first? Thank you!
He whips it with hand mixer.
oh usually it's slightly hard to work with when it's right out of the fridge - so leave it outside slightly and it'll become soft enough to spread it inside your tartshell.
Absolutely amazing. I would love a few pro tips on blooming gelatin. I believe I have read you should just bloom for a few minutes? Is that your experience? Also I believe I have read that when you add the bloomed gelatin to the component to be thickened the component should not be over a certain temperature or the gelatin is not as effective at thickening. Is that your experience? I always wonder if I should take the temperature of the component before adding the bloomed gelatin to ensure that I do not add the gelatin to something too hot that might reduce the thickening power of the gelatin. Thank you so much, Chef!
oh just like 10mins in ice cold water should do. it blooms relatively quickly. you shouldn't boil gelatin - it loses its thickening properties. So tbh as long as you don't put it around 90C+ it'll be fine.
@@HanbitCho Thank you Chef!
Looks amazing! Thank you for sharing with us 🤗
I had a question regarding the pipping. Do you find it better to pipe using this method (cutting the bag no tip) versus using the St. Honoré tip? (not the big ones, but the small st. honoré tip ones)
Thank you! 😁
oh good idea but the problem is that st.honore tips are too large!
This looks amazing chef! Thank you for sharing your signature dessert. I have a question, can I use almond flour in place of almond powder?
yep!
Thank you chef. Finally I know what to do with my pistachio paste except just use it to bake pound cake. 😅 🙏
You are welcome 😊
Wow! Amazing! It will take me a week to make this as a home baker. 🤣🤣🤣
You can do it!
@@HanbitCho I know I can do it. 😉
love this already!!
(a personal recommendation being a pistachio freak myself...i Love to add a layer of pistachioPraline in my tart....not sure if it might throw the balance with the cherry)
lol
Cheer cheer love all your recipe
Thanks so much 😊
Very nice
Thanks
you're great one.👍👍
Thank you! Cheers!
Yes pistacihio is my favorit in pastry cake thank you
My pleasure 😊
Thank you so much for sharing Chef Cho
Same to you!
Great video chef! What should I look out for in white chocolate if I prefer one that is less sweet?
they are all sweet lol
Wow you are the best new subscriber here!!
Thanks for subbing!
This was absolute plasure to watch, but looks sooo hard to make🙃🤪 greets from Poland🍒
lol ok!
Thanks for the great video it looks very delicious and I want to try it. Do you think I can change cherry to raspberry?
i guess so?
wow!! hanbit your idea is so creative😍😍
um...do you have a mocca steamed cake using full mocca buttercream and black sprinkle?
oh ok!
That is absolutely incredible. Thank you so much for sharing. Definitely gonna try this 😋. I just have a question concerning preparing and storing this tart. At what point would it be possible to freeze this tart or parts of it? After baking the tart shell with the pistachio almond cream? With the cherry confit on top of the baked almond cream? Or even the finished tart? I would like to prepare in advance if possible. Thank you so much again and keep up the amazing videos!
yeah best to keep things in the fridge!
@@HanbitCho OK, thank you so much 😊!
Thank you for this amazing recipe. May I know for the Morelo cherry purée, are you using fresh cherry or can cherry with heavy syrup?
can cherry!
이쁘당..왕~~~
ㅎㅎ 감사합니다.
OH MY GOD chef!~
OMG
omg!
Awesome as always chef! just a question, how do we remove the toothpick out of the frozen cherry dome?
just slide it out!
Excellent share
Thanks for visiting