Lemon-Tarragon Tartlets with Cherries
Individual frozen entremet-style tartlets: pistachio sponge base, a lemon-tarragon yoghurt mousse and a cherry filling, finished with white velvet spray, fresh cherries and tarragon leaves. Makes approximately 6 tartlets of 7.5 cm diameter.
Ingredients
| 2 | Eggs, separated (for pistachio biscuit) |
| 50 g | Sugar (for pistachio biscuit) |
| 50 g | Flour (for pistachio biscuit) |
| 1 pinch | Salt (for pistachio biscuit) |
| — | Chopped pistachios |
| 3 g | French tarragon leaves (about one tablespoon) |
| 190 g | Greek yoghurt 10% |
| 40 ml | Lemon juice |
| 1/2 | Zest of organic lemon |
| 60 g | Sugar (for mousse) |
| 4 1/2 | Gelatine leaves |
| 225 g | Whipped cream |
| 20 g | Powdered sugar |
| — | Lightly chopped tarragon (optional) |
| — | A little lemon curd or jam |
| 150 g | Cherry puree (store-bought or homemade) |
| 1/2 | Juice of organic lemon (for cherry filling) |
| — | Sugar to taste (for cherry filling) |
| 1 1/2 | Gelling agent |
| — | White velvet spray (optional) |
| — | Fresh cherries |
| — | Tarragon leaves |
Instructions
Pistachio biscuit (sponge)
- Heat the oven to 180 degrees. Separate the eggs. Whip the egg whites with half of the sugar and the salt. Beat the egg yolks with the remaining sugar until slightly foamy. Place the beaten egg whites on the yolk mass, sift the flour over it and fold everything together. Spread the airy batter about 1 cm thick onto a baking sheet lined with baking paper or a silicone mat and sprinkle with chopped pistachios. Bake for 8-10 minutes, let cool and cut out circles with the diameter of the chosen silicone mold. The remaining biscuit can be eaten.
Lemon-tarragon mousse (after M. Ludwig) 2. Soak the gelatine in ice-cold water. Blend the tarragon, yoghurt, lemon juice and zest together with the sugar very finely in a blender or with a hand blender. Whip the cream with the powdered sugar. Dissolve the gelatine in a small saucepan over low heat and gradually mix it into the yoghurt cream. Then fold in the whipped cream and, if desired, the chopped tarragon. Place the silicone mold on a board (so you can transport it better). Then spread the cream over the 6 wells of the silicone mold and let the gelatine set in the refrigerator for a while. 3. Have a little lemon curd or jam ready. Then coat the sponge circles with a sponge dipped in a little lemon jam and place them carefully on top of the lemon-tarragon mousse. Cover the mold with cling film and place it overnight in the freezer.
Cherry filling 4. Mix all ingredients (cherry puree, juice of ½ organic lemon, sugar to taste, 1 ½ gelling agent) and bring to a boil in a small saucepan. Let it cool down to room temperature. Stir it constantly.
Finishing 5. While the sauce is cooling, release the frozen tartlets from the mold and, if desired, spray them with white velvet spray (the dessert looks quite plain without the spray!). Pour the cherry sauce over the tart and garnish with a cherry and tarragon leaves right before serving.