Friday, August 1, 2014

Sour cherry tart + recipe


I have a new found hobby that people around me greatly appreciate. I bake, make all kinds of sorbets, creams and ice creams, truffles and invent all sorts of cake pops. It gets to me especially around 11 pm. I go out to the kitchen, look for ingredients and invent something from what I have lying around.

For this recipe I used up -what was probably- the last of the sour cherries this season, so next on my list are blueberries and blackberries. And one more thing. I started is using the U.S. way of measuring things, it seems so much easier than taking out our heavy scale every time. So here goes the recipe. It is so simple and you don't even have to turn your oven on.

Sour cherry tart

Crust:
- 3 cups of fine cookie crumbs
-1/2 cup butter, melted (you may need more depending on the type of cookie you use)
- 1/3 cup sugar (but you may need less, if your cookie is already sweetened)

Pie filling:

- 1 vanilla bean
- 1 cup mascarpone cheese
- 1/3 cup stracciatella yogurt
- 1/2 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 1/4 cups granulated sugar

Sour cherry topping
- enough sour cherries to cover the pie (you will have to be the judge of that)
- 1/3 cup granulated sugar
- gelatin (optional)

1. To prepare the pie crust, place all ingredients (cookie crumbs, melted butter, sugar) into a bowl, stir together with a fork until large crumbs appear, then press into a pie dish. Freeze for 15 minutes.

2. Until the pie crust rests in the freezer,  whisk together mascarpone cheese, stracciatella yogurt, lemon juice and zest, then gradually add the sugar. To scrape out the vanilla seeds, cut the pod lengthwise and crape the seeds off of the pod haves with a sharp knife. Add the seeds to the cream filling and whisk well. Refrigerate it for about 10 minutes.

3. You will first need to pit your sour cherries, then place them into a larger bowl and layer them with sugar. Stir occasionally for 30 min. Strain, reserving sour cherries. Add gelatin to the juice and warm it up (be careful not to let it come up to a boil, because that will destroy the gelatin). Let the gelatin+juice cool.

4. Place the mascarpone filling into the cookie crust, then carefully place the sour cherries on top and when the gelatin has cooled down to room temperature pour it over the pie. Put the pie into the refrigerator for the jello to set. And there you have it. It is absolutely delicious, and the making part of it has therapeutically effects, I'm telling you. It is a bit like meditating in the silence of the night with delicious scents filling the air...


Let me know if you decide to try this recipe, I'd love to see photos ;)
Enjoy!
Erika

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