Dutch cherry tart
easy
150 mins
150 mins
Ingredients
- 1 pack of (450 g) deep-frozen puff pastry
- 7-10 Tbsp Flour
- 1 glass (720 ml; separation weight: 450 g) Morello cherries (without stone)
- 30 g Cornstarch
- 75 g Sugar
- 1 package Vanillin sugar
- 1 Cinnamon stick
- 7-10 Tbsp peel of 1/2 untreated lemon
- 4 sheets white gelatine
- 3 (à 200 g) Cup of whipped cream
- 3 tablespoons (approx. 75 g) redcurrant jelly
- 100 g Icing sugar
- 7-10 Tbsp Mint
- 1 TEASPOON crushed pistachios
Directions
- 1
Defrost puff pastry at room temperature in 20-30 minutes. Place 3 puff pastry sheets on top of each other and roll out on a floured work surface. Cut out with a cake or springform ring (28 cm Ø). Rinse a baking tray with cold water and place a puff pastry base on top. Prick several times with a fork and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 30 minutes. To prevent the puff pastry base from rising too much, you can weigh it down with a springform pan after 5-10 minutes baking time. Remove after about 10 minutes. 2. bake the base in the same way and let it cool down.
- 2
In the meantime, drain the cherries for the compote on a sieve and collect the juice. Put one cherry aside for garnishing. Stir 3-4 tablespoons of cornflour until smooth. Boil up the rest of the cherry juice, 2 tablespoons of sugar, vanillin sugar, cinnamon stick and lemon peel. Bind with mixed starch. Remove cinnamon stick and lemon peel. Fold in the cherries and let them cool down. Soak gelatine in cold water. Place a cake or springform ring around a base. Spread the compote on top, leaving a 1 cm wide edge free. Beat 2 cups of cream and 2 tablespoons of sugar until stiff. Squeeze the gelatine, dissolve and stir into the cream. Spread the cake with the cream. Put it in a cold place. Cut the remaining puff pastry base into 12 cake pieces. Warm the jelly slightly and mix with the icing sugar.
- 3
Place a cake or springform ring around a base. Spread the compote on top, leaving a 1 cm wide edge free. Beat 2 cups of cream and 2 tablespoons of sugar until stiff. Squeeze the gelatine, dissolve and stir into the cream. Spread the cake with the cream. Put it in a cold place. Cut the remaining puff pastry base into 12 cake pieces. Warm the jelly slightly and mix with the icing sugar. Spread the icing on the puff pastry pieces with a brush and let it dry. Whip the remaining cream and sugar until stiff. Remove the cake from the cake ring. Smooth the cake ring with a little cream. Pour the rest of the cream into a piping bag with a star nozzle and squirt 12 thick cream tuffs onto the cake. Place the puff pastry corners on top in a fan shape. Spray small cream tuffs in the middle of the cake and garnish with the remaining cherry and mint leaves. Serve sprinkled with pistachios
- 4
Spread the icing on the puff pastry pieces with a brush and let it dry. Whip the remaining cream and sugar until stiff. Remove the cake from the cake ring. Smooth the cake ring with a little cream. Pour the rest of the cream into a piping bag with a star nozzle and squirt 12 thick cream tuffs onto the cake. Place the puff pastry corners on top in a fan shape. Spray small cream tuffs in the middle of the cake and garnish with the remaining cherry and mint leaves. Serve sprinkled with pistachios
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