Chef at Salateria cafe
4 2

I am passionately engaged in pastry art, always looking for new combinations, textures and visualization. Gluten-free pastries are a special point of my interest; I cook them with great pleasure. I am constantly educating myself, because I am sure that self-development is the most important thing. Moreover, it helps me to share experience with my colleagues helping them to do their work the best way.


Chef at Salateria cafe
4 2

(for 6 tarts)

  • Tart crusts
  • GRANDPRO Tart margarine 75 g
  • Egg 30 g
  • Powdered sugar 50 g
  • Pistachio flour 20 g
  • Wheat flour 140 g
  • Pistachio paste 10 g
  • Salt 1 g
  • Pistachio frangipane
  • Powdered sugar 50 g
  • Almond flour 30 g
  • Pistachio flour 25 g
  • GRANDPRO Cake margarine (softened) 15 g
  • Inverted sugar syrup 10 g
  • Egg yolk 10 g
  • Egg 50 g
  • Filling
  • Fresh cherries (or any other berries / fruits) 180 g
  • Cigarette batter (decoration)
  • Wheat flour 50 g
  • GRANDPRO Tart margarine (softened) 50 g
  • Inverted sugar syrup 20 g
  • Egg whites 50 g
  • Powdered sugar 30 g

Tart crusts

  • Combine all the liquid ingredients in mixer bowl; add salt, sifted wheat flour, and pistachio flour. Knead the batter using spatula nozzle.
  • Roll the batter between parchment paper sheets or guitar sheets with a layer 3–4 mm thick. Place it in refrigerator at +4...+6˚C for 4-6 hours. It can be stored frozen.
  • Form tart crusts in a metal or plastic perforated ring. Bake in a preheated oven at 160˚C for about 7–10 minutes..

Pistachio frangipane

  • Mix GRANDPRO Cake margarine, flour, powdered sugar, and inverted syrup in a mixer with a spatula nozzle.
  • Continue mixing adding little by little eggs and egg yolk.
  • Put it to a pastry bag.


  • Put the chopped cherries in the baked tart crusts.
  • Pour pistachio frangipane on top of the cherries.
  • Bake in a preheated to 160˚C oven for 15–20 minutes.

Cigarette batter (decoration)

  • Stir softened GRANDPRO Tart margarine with powdered sugar and inverted sugar syrup, add egg whites, stir again, add flour; knead until smooth.
  • Spread a thin layer (1 mm) of the batter on a silicone mat or parchment paper sheet; make 5 mm strips using teeth edge spatula.
  • Bake at 200°C for 2–2.5 minutes.
  • Remove from the oven. Quickly, while it’s hot, form spherical decorations. Let them cool

Assembling the tarts

  • Put the cooled decoration on the tart.
  • Optionally, sprinkle it with powdered sugar.