Bhuvan Ravishankar – Cherry Tart


Pate sable
  • Butter unsalted 220gm
  • Confectioners sugar 144gm
  • Almond meal 56gm
  • Whole eggs 90gm
  • Salt 4gm
  • Plain flour 448gm
  • Corn starch 36gm
For the dusting
  • Cocoa butter (Mycryo) Q.S
Almond cream
  • Butter unsalted 130gm
  • Caster sugar 130gm
  • Whole eggs 60gm
  • Almond meal 130gm
  • Bread flour
  • Rum 5ml
Cherry preserve
  • Cherry puree 400gm
  • Caster sugar 160gm
  • Pectin NH 4gm
  • Caster sugar 40gm
  • Lemon juice 20ml
  • Fresh pitted cherries halved Q.S
  • Nappage for glaçage
  • Gold leaf


For the pate sable:
  • Briefly mix the butter and sieved confectioners sugar until well incorporated, do not cream it too much.
  • Add the eggs slowly, followed by the other dry ingredients.
  • Cling wrap and allow to rest for at least 4-5 hours
For the almond cream:
  • Cream the butter and sugar briefly until well combined.
  • Add the eggs, followed by the dry ingredients and mix.
  • Transfer the contents into a piping bag, place aside.
For the cherry preserve:
  • Heat the cherry puree along with the first sugar.
  • Once the temperature reaches about 40 deg C, add the sugar and pectin (pre-mixed) gradually like a sand whilst mixing the puree.
  • Bring the mix to a boil for about a minute or two.
  • Finally take it off the flame and add the lemon juice.
  • Transfer the contents into a sanitised jar, store in a cool place
  • Lightly butter the perforated tart ring, line the tart ring, rest for an hour in the freezer before baking.
  • Bake the tart at 180 deg C (blind baking method), once semi baked, pipe in the almond cream arrange a few cherries and press them through slightly. Bake the tart completely this time.
  • Once baked sprinkle the mycryo on the freshly baked tart on the sides.
  • Allow to cool.
  • Spread a thin layer or cherry preserve over the baked almond cream, evenly covering the entire surface.
  • It is optional to have a thin layer of chantilly over the preserve, I prefer to serve it on the side.
  • Arrange the pitted cherries over the tart in a symmetrical pattern.
  • Heat the nappage in a microwave with a few spoons of water and glaze the tart lightly brushing the cherries.
  • Garnish with gold leaf