We received an email from Etienne M asking, “Do you think you could get Benjamin at the Black Sheep Bakery to share his recipe for his Sour Cherry and Pistachio Tart? It is divine but they only seem to sell it in Summer-Fall. We need to have some sooner than that!”

We can’t thank Benjamin Griffin enough for sharing this most delicious recipe!

Black Sheep’s Pistachio and Sour Cherry Tart

Simple Syrup

225 g sugar
2/3 cup (160 mL) water

Bring the sugar and water to a light boil until all the sugar has dissolved, reserve.

Pistachio Pralines

200 g whole unsalted shelled pistachios
100 g sugar
4 Tbs + 1 tsp (50 mL) water

  1. Add the water and the sugar to a pot, and heat to 250º FC. Off the heat, fold in the pistachios, mix with a wooden spoon. Caution: Proceed with care and use a wooden spoon as silicon cannot withstand the heat of the caramel.
  2. Put the pot back on the burner and caramelize the pistachios on medium heat. Stir constantly to prevent burning the nuts or caramel. Once nuts are coated with an amber, transparent caramel, place on a silicon mat. Separate while still hot. Leave until cold.


Pâte Sucrée

125 g butter, room temperature
100 g icing sugar
1 egg, room temperature
A few drops vanilla extract
1 pinch salt
250 g all-purpose flour

  1. In a mixer bowl, cream the butter with the paddle. Add the icing sugar and stir more. Add the egg, vanilla and salt, and stir well. Add the flour, mix until combined. Place the dough in the fridge for at least an hour.


  1. Spread 1 pack frozen sour cherries on a parchment paper-lined baking tray. Place in the oven preheated to 150°-160° F until the cherries are dry (no more juice coming out) but still soft. This should take about an hour.

Pastry Cream and Almond Filling

10 g cornstarch
30 g sugar
A few drops vanilla extract
1 egg
½ cup (125 mL) milk
120 g butter at room temperature
120 g icing sugar
25 g all-purpose flour
120 g almond flour
2 very large or 2½ medium eggs at room temperature

  1. In a bowl, mix first four ingredients, whisk until lighter in colour. In a pot, heat up the milk, when simmering, pour the milk on the egg mixture and mix.
  2. Return everything to the pot on medium heat. Bring to a boil, whisking continuously to prevent it sticking. Once thickened spread on a baking tray or a plate wrapped with plastic wrap. Wrap the pastry cream so that it is not in contact with air. Place in the fridge until completely cold.
  3. In a mixer bowl, cream the butter with the paddle. Add the icing sugar and mix. Add the flour and the almond flour, and mix again. Add the eggs a little at a time, mix, then add the cooled pastry cream. Mix and refrigerate.

Pistachio Ganache

100 g white chocolate (Griffin uses Blancor Lindt)
3 Tbs (45 mL) whipping cream 36%
20 g pure pistachio paste.

  1. Place everything in a container and microwave 2-3 minutes on low power. Mix until smooth.

Tart Shells and Assembly

  1. Crush shelled, unsalted pistachios with a rolling pin for garnish. Sieve to separate the powder from the pieces. Reserve.
  2. Roll out the pâte sucrée to 2 mm thick. Line tart rings with it and place on a parchment paper lined baking tray.
  3. Place one scoop of almond filling on the dough in each ring. Sprinkle with pieces of crushed pistachios and top with 5 or 6 dried cherries. Bake 12 minutes at 350° C until the dough and the almond filling are golden. Let cool at room temperature.
  4. When cold, spread a thin layer of ganache on the shells avoiding the rims. Arrange the pistachio praline in a flower pattern. Brush syrup on the tart rims and sprinkle pistachio powder (from the sieve) onto the syrup, making sure it sticks to the shell.

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