Sour Cherry and Pistachio Tart

-Soften the butter to about 25°C.

-Place the softened butter in a stand mixer with the paddle attachment and work together with the powdered sugar until a creamy mixture forms, but not too whipped.

-Add the egg yolk to the mixture.

-Finish by adding the weak flour and almond flour, mixed together.

-Soften the butter.

-Mix all the ingredients together until a homogeneous mixture forms.

-Chill the mixture, and once frozen, place it in a cutter to refine the texture.

-Use the resulting crumble to finish the cakes.

-Use 3 rings, 18 cm in diameter, with a perforated band.

-Using a piping bag, place a base of creamed shortcrust pastry at the bottom of the ring, and use the same pastry to create the edges that will contain the filling.

-Add the jam or compote and top it with the spreadable cream.

-Cover the assembled product with crumbled crumble, then chill the finished tart.

-Bake from frozen, taking care to dust with powdered sugar on top, at 180°C for 20 minutes, then lower to 160°C for another 10 minutes.

LAYER COMPOSITION

• White streusel
• Aurea crema pistacchi siciliani 25%
• Sour cherry compote
• Creamed shortcrust pastry