Tarta De Santiago

PASTRY

Oct 15

Cherry-Black Pepper Meringue, Pink Vanilla Cream

Chef Juliann Stoddart of Parkside Projects | Austin, TX
Yield: 1 half sheet tray

INGREDIENTS

Tarta de Santiago:
10 egg whites
500 grams sugar
10 egg yolks
Zest of 2 lemons
5 grams vanilla
500 grams almond flour
10 grams salt

Cherry-Black Pepper Meringue:
500 grams egg whites
500 grams sugar
500 grams powdered sugar
4 grams ground black pepper
100 grams dehydrated cherries

Pink Vanilla Cream: (Yield: 1 quart)
227 grams mascarpone
249 grams heavy cream
5 grams vanilla paste
4 grams ice cream stabilizer
15 grams powdered sugar
1 gram pink peppercorns, lightly toasted and finely ground

METHOD

For Tarta de Santiago:
Heat convection oven to 325°F with fan on speed 3. In the bowl of a stand mixer fitted with a whisk, make a French meringue using the egg whites and half the sugar. In a separate bowl, whip egg yolks and remaining sugar. When yolk mixture is pale and fluffy, mix in zest and vanilla. Fold yolk mixture into meringue followed by flour and salt. Do not over mix! Line a half-sheet tray with parchment paper, insert sheet extenders, and lightly coat tray with nonstick spray. Pour in batter, spreading it evenly. Bake until golden; cool. Remove extenders.

For the Cherry-Black Pepper Meringue:
In the bowl of a stand mixer fitted with a whisk, make a French meringue using the egg whites and sugar. Remove bowl when meringue has increased in volume and is shiny and stiff. Gently fold in powdered sugar. Do not over mix! Transfer to a larger bowl, if necessary. Fold in pepper and cherries. Transfer mixture into a piping bag and pipe into desired shape on a dehydrator tray. Dehydrate on low until completely dry.

For the Pink Vanilla Cream:
To the bowl of a stand mixer fitted with a whisk, add all ingredients and whip to soft, medium peaks. Do not over-whip, or cream will break. Transfer to a piping bag fitted with a tip.

To Assemble and Serve:
Slice Tarta de Santiago and place on a plate. Pipe Pink Vanilla Cream on top and finish with pieces of Cherry-Black Pepper Meringue.

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