Utilize delicious cherries to create a delightful dessert. This heart-shaped tart will be perfect for any romantic occasion.
Ingredients
- Amaretto liqueur – 2 tablespoons
- Powdered sugar – 75 g
- Vanilla sugar – 12 g
- Glaze – 6 g
- Egg – 1
- Butter – 125 g
- All-purpose flour – 190 g
- Salt – a pinch
- Creme fraiche – 130 g
- Heavy cream (30%) – 125 g
- Cherries – 250 g
- Gelatin – 2 teaspoons
Preparation
Step 1: Prepare the dough
Separate the egg white from the yolk. Cut the butter into cubes and knead with 60 g of powdered sugar, vanilla sugar, flour, egg yolk, salt, and 2–3 tablespoons of cold water until smooth dough forms. Place the dough in the fridge for about 1 hour.
Step 2: Bake the heart-shaped pastry
Roll out the dough on a floured surface to a thickness of about 0.5 cm. Cut out a large heart (about 20 x 26 cm), and from the remaining dough, cut out small hearts (2.5 cm). Place the large heart on a baking sheet lined with parchment paper, lightly brush the edges with egg white, arrange the small hearts around it side by side, and pierce the heart in the middle several times with a fork. Bake the large heart in a preheated oven at 200°C for 15–18 minutes until golden brown and crispy. Remove the small hearts after 8–10 minutes of baking. Let them cool.
Step 3: Prepare the cream
Mix crème fraîche with the remaining sifted powdered sugar and amaretto. Soak the gelatin in cold water, then dissolve it in a water bath or microwave. Combine 2 tablespoons of the cream with the gelatin, then mix the gelatin with the remaining cream. Refrigerate until the cream starts to thicken. Whip the heavy cream until stiff peaks form, then add it to the cream mixture and mix well. Spread the cream mixture over the heart-shaped pastry.
Step 4: Prepare the sauce
Drain the cherries well and arrange them on the cream. Place the small hearts on top. Mix 125 ml of cherry juice with powdered glaze for cakes, bring to a boil while stirring, and let it cool for 1 minute. Then spoon the sauce over the tart and allow it to set.
