Ingredients for 8 servings
250 gr (8.8 oz) fresh red fruits
For the dough
130 g (4.6 oz) soft butter
110 g (3.9 oz) sugar
1 large egg
260 g (9.2 oz) flour
5 g (0.2 oz) salt blossom (fleur de sel)
3 Tblsps. water
For the ganache
50 g (1.8 oz) sugar
50 g (1.8 oz) glucose
250 g (8.8 oz) Evlogia Cherry spread with Chocolate aroma
420 ml milk cream
100 g (3.5 oz) butter
600 g (21.2 oz) chocolate 67% cocoa
150 g (5.3 oz) milk chocolate
50 ml kirsch
1 confectionery containing jelly
For the praline
350 g (12.3 oz) pistachio praline/paste
250 g (8.8 oz) sugar
350 g (12.3 oz) almond powder
Beat the butter and sugar in the mixer. Add the egg and then the sifted flour and finally the salt.
Allow the dough to rest for 1 hour in the fridge. Roll the dough with the help of a rolling pin. Spread the dough in a tart pan. Pierce the dough repeatedly with the tines of a fork to produce small holes and place legumes on top so that it does not rise.
Bake in a preheated oven at a moderate temperature (175o C, 347o F, Gas Mark 4) for 20-25 minutes. Allow it to cool as soon as it is cooked. In a mixer, beat the sugar and the pistachio praline/paste.
Then we incorporate the almond powder. Spread a layer all over the inside of the tart and put it in the fridge to freeze well. In a cooking pot add the cream, the glucose and the butter to reach a temperature of 85o C (185o F).
Add the softened gelatin, the chocolates and the drink. Stir lightly until the chocolates are melted and add the Evlogia Cherry spread with Chocolate aroma.
Allow enough time to cool. Carefully pour the ganache inside the tart and put it in the fridge again for 4-5 hours.
Garnish with fresh red fruits before serving.