Deconstructed Bakewell Tart
Serves 4
Prep time:45 mins
Cook time:45 mins plus 4 hours chilling
Almond biscuit crumb
60g Plain flour
60g fine Ground Almonds
30g Sugar
60g butter
Almond Financier
60g unsalted butter
90g caster sugar
60g fine ground almonds
10g plain flour
80g egg whites
Cherry Gel
50ml MSK Sour Cherry paste
450ml Morello Cherry puree
Caster sugar to taste
7g Agar agar powder
Cherry Parfait Capsule
40ml Pasteurised liquid Egg Yolks
60g caster sugar
½ soaked gelatin leaves
110ml double cream
70g cherry puree
Amaretto White Chocolate Ganache
100ml Double cream
50ml Amaretto
110g White chocolate
Almond foam
150ml full fat milk
25ml double cream
50g Almond Butter
Splash of Amaretto
Pinch of soya lecithin
Poached Cherries
150g Sugar
150ml water
150ml Pinot Noir
½ vanilla pod
Zest of ½ lemon
1 teaspoon Dried Cherry powder
Cherry Dressing
100g of fresh ripe sweet cherries
25ml olive oil
White Chocolate Caramel Almonds
12 Whole blanched Almond
200g caster sugar
200g caramelised white chocolate
100g MSK dried cherry dust powder
Preheat an oven to 150C
Almond biscuit crumb
1) Combine the flour, almonds, sugar and butter in a bowl and mix together until smooth
2) Spread onto a nonstick baking tray and bake at 150°C for 15-20 mins until golden brown
3) Let the biscuit cool on the side, once cool, place into a plastic bag, crushing it with a rolling pin until
it becomes a rough crumb
Almond Financier
1) Melt the butter in a pan and slowly simmer for 5 – 10mins until it turns a nut brown colour
2) Let the butter cool for 10 mins and cream it with the caster sugar, ground almonds and plain flour
in a bowl and mix well
3) Fold in the egg whites with a whisk until a smooth batter is formed
4) Bake in a small lined baking tray(about 15cmx25cm at 180°C for 15mins until golden brown
5) Remove from the tin and let it cool on a cooling rack.
Cherry Gel
1) Mix sour cherry paste and cherry puree, with sugar to taste and bring to the boil for 30 seconds.
2) Blitz the mixture with a stick blender and pass it through a fine sieve
3) Using a clean stick blender, add agar agar to the mixture and bring back to the boil for another 30
seconds.
4) Pour into a bowl and leave to set in the fridge for 30 minutes
5) Put into a jug blender and blitz until smooth
6) Pass the gel through a fine sieve
7) Reserve
Cherry Parfait Capsule
1) Spread the cherry gel from above thinly on four acetate rectangles (6cm x 10.45cm, so that it fits
inside 4 plastic tubes measuring 1.77cm in diameter and 10.45cm in length when rolled up) and
place in the blast freezer for 5 minutes
2) When firm, roll the acetate and poke inside the plastic tubes to hold the shape
3) Freeze for 5 minutes in a blast freezer
4) Whisk the egg yolks using a food mixer until they have doubled in size (about 5 minutes)
5) Heat the sugar in 15ml of hot water to 116°C and add the soaked gelatine leaves
6) Slowly pour the sugar solution over the yolks on high speed and whisk for about 10 mins until cool
7) In a separate bowl whip the double cream until it forms very soft peaks and fold in 70g of passed
cherry puree until smooth
8) Fold the cream mix and the egg mix together
9) Place the mix in a piping bag and pipe into the lined tubes and freeze until firm (about 20 minutes in
a blast freezer)
10) Remove the plastic tubes and acetate
11) Cap either end of the tubes with the cherry gel and a pallet knife and freeze for 30 mins until firm
Amaretto White Chocolate Ganache
1) Boil the double cream with Amaretto for 1 minute
2) Pour the mixture over white chocolate and mix with a spatula until smooth
3) Pour into a plastic container and place in the fridge to set for 1 hour
Almond Foam
1) Boil the milk, double cream, almond butter and Amaretto for 2 minutes
2) Blitz with a pinch of soya lecithin to hold as a foam when serving
Poached Cherries
1) Boil the sugar with the water, wine, the seeds of a vanilla pod, lemon zest and dried cherry powder
2) Pit the cherries and pour the boiling liquor over them
3) Leave the cherries to cook as the mixture cools for 1 hour
Cherry Dressing
1) Put the cherries in a food bag and carefully bash with a rolling pin
2) Hang the cherries in muslin cloth over a bowl to gather the essence for 4 hours
3) Mix 25ml of the cherry essence with 25ml olive oil
White Chocolate Caramel Almonds
1) Roast whole almonds at 150°c for 6-8 minutes until golden brown and leave to cool
2) Cook 200g of Caster sugar in a heavy based pan for 5-10minutes until it becomes a light caramel
3) Stick a cocktail stick into each almond and dip each almond in caramel and set on non stick mat,
leave to harden at room temperature.
4) Melt the caramelised white chocolate in a pan and dip the coated almonds in chocolate
5) Set the almonds on parchment paper and sprinkle with cherry dust
Plating up method
For each plate
1) Brush some gel in a line on the plate
2) Cover the gel with the almond biscuit crumb
3) Place the financier in the middle, on an angle
4) Place the cherry parfait capsule on top
5) Quenelle the ganache and place on either side of the financier
6) Remove the poached cherries from the poaching liquor and place cherry at either end of the line of
crumbs
7) Dot the caramel almonds and almond foam along the line of crumbs
8) Drizzle the oil on either side of the plate