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Cherry Tart – Chef Hugo & Victor
Seasonal cherry tart, composed of a shortcrust pastry, a lemon‑flavored almond cream, a cherry jam, and a cherry diplomat cream, all decorated with glazed fresh cherries. A gourmet and refined pastry signed by Chef Hugo Pouget of the Hugo & Victor house.
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Cost Breakdown
Critical Success Points
- • Do not overwork the shortcrust pastry
- • Blind bake the base (do not overbake)
- • Properly temper the cherry pastry cream
- • Gently fold in the whipped cream to obtain a smooth diplomat cream
- • Arrange the cherries in a rosette to avoid oxidation
- • Glaze the cherries immediately with the hot glaze
Safety Warnings
- • Handle the very hot oven (170‑190 °C).
- • Be careful of splatters when cooking the pastry cream.
- • Use well‑sharpened knives to avoid cuts.
- • Raw eggs may pose a salmonella risk; cook the pastry cream to 85 °C.
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