Vanilla and Morello Cherry Tartlet

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recipe by Momo LMP https://momo-lemeilleurpatissier.com/

  • Time icon
    Total Time
    11hrs 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    587

This recipe requires some time for preparing. You will need 7cm diameter pastry ring, 3cm high for the shortbread and 6cm diameter pastry ring, 3cm high for the mousse. User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 29, 2024

Ingredients

  • White chocolate icon
    White chocolate
    190 g
  • Unsalted butter icon
    Unsalted butter
    120 g
  • Gelatine icon
    Gelatine
    2 g
  • Whole milk icon
    Whole milk
    50 g
  • Vanilla seeds & pod icon
    Vanilla seeds & pod
    1
  • Whipping cream icon
    Whipping cream
    250 g
  • Caster sugar icon
    Caster sugar
    175 g
  • Egg yolk icon
    Egg yolk
    2
  • All purpose flour icon
    All purpose flour
    190 g
  • Baking powder icon
    Baking powder
    10 g
  • Fleur de sel icon
    Fleur de sel
    2 g
  • Pectin icon
    Pectin
    3 g
  • Cherries icon
    Cherries
    200 g
  • Water icon
    Water
    15 g
  • Slivered almonds icon
    Slivered almonds
    30 g
  • Lime zest icon
    Lime zest
    as needed
  • Freeze-dried raspberries icon
    Freeze-dried raspberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Heatproof bowl
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Ring mold
  • kCook icon Baking tray - large

Step preview

  1. Making the mousse:
  2. Add chocolate into a heatproof bowl and set aside
  3. Add the ingredients into a saucepan
  4. Heat until boiling then remove from the heat - medium-high heat
  5. Then add gelatine and stir until well combined
  6. Carefully remove the vanilla pod
  7. Pour 1/3 of hot milk into the chocolate and stir with a spatula
  8. Continue adding 1/3 of milk and stirring until well combined
  9. Set aside to cool
  10. Fit the Whisk Tool
  11. Add cream into the appliance bowl, fit the splashguard
  12. Whisk until soft peaks form - 2-3 minutes, speed 3
  13. Gently fold the whipped cream into the cooled chocolate
  14. Pour the mixture into 6cm pastry rings
  15. Wrap in plastic wrap
  16. Freeze - 6 hours
  17. Making the shortbread:
  18. Clean the appliance bowl and fit the Whisk Tool
  19. Add the ingredients into the appliance bowl, fit the splashguard
  20. Whisk - 3 minutes, speed Max
  21. While the machine is running add butter
  22. Whisk - 2 minutes, speed Max
  23. Remove the Whisk Tool and fit the K-Beater
  24. Then add the next ingredients
  25. Mix until a dough forms - 3 minutes, speed 1
  26. Shape the dough into a ball then roll out slightly to flatten
  27. Wrap in plastic wrap
  28. Chill in the fridge - 2 hours
  29. Making the compote:
  30. Add the ingredients to a small bowl
  31. Stir until well combined and set aside
  32. Add cherries into a saucepan
  33. Heat until warm - medium heat
  34. Then add the sugar mixture and whisk continuously until dissolved
  35. Bring to the boil without stirring - 1 minute
  36. Carefully pour the cherries into a heatproof bowl and let cool
  37. Once cooled, cover with plastic wrap
  38. Set aside in a cool place
  39. Making the caramelised almonds:
  40. Preheat an oven to 160ºC
  41. Line a baking tray with parchment paper and set aside
  42. Add the ingredients into a saucepan
  43. Heat until boiling then remove from the heat - medium-high heat
  44. Then add almonds and stir until well combined
  45. Pour the mixture onto the tray and spread evenly
  46. Bake until golden brown - 10 minutes, 160ºC
  47. Remove from the oven and let cool completely
  48. Baking the shortbread:
  49. Preheat an oven to 180ºC
  50. Line a baking tray with parchment paper and set aside
  51. Remove the dough from the fridge
  52. Roll out in between 2 sheets of parchment paper, about 1cm thick
  53. Cut out 7cm circles with the pastry ring
  54. Transfer to the tray
  55. Bake - 15 minutes, 180ºC
  56. Remove from the oven
  57. Using a spoon, gently create a well in the centre of the circle
  58. Leave to cool before removing the pastry ring
  59. Assembly:
  60. Place a shortbread onto a small cake board
  61. Spoon the compote into the well and spread evenly
  62. Carefully turn out the mousse and place onto the shortbread
  63. Place the almonds around the edge of the shortbread and base of the mousse
  64. Garnish if desired
  65. Chill in the fridge - 4 hours
  66. Remove from the fridge 10 minutes before serving
  67. Serve
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