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Andros Morello Cherry Frozen Puree
A ready-to-use frozen puree made with 90% hand-picked Morello (sour) cherries and lightly sweetened with 10% beet sugar. It contains no artificial colors, flavorings, or preservatives, offering a bright red color and vibrant acidity.
Includes GST
Pack weight: 1 kg
Need larger quantities, business pricing or storage guidance? Contact support.
Andros Chef crafts this frozen puree using carefully selected Oblacinska sour cherries harvested at peak ripeness. Processed to maintain a smooth texture and authentic fruit intensity, the natural recipe balances sharp, refreshing tartness with minimal sugar. It serves as a versatile base for sorbets, ice creams, mousses, gรขteaux, and craft cocktails. The product comes frozen in a 1 kg format to lock in fresh flavors without chemical additives.
- Selling unit
- Per pack
- Origin
- VN
- GST
- 5.00%
- Availability
- In stock
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Morello Cherry Chocolate Tart
Prep 35 mins
Cook 35 mins
Serves 8
A dark chocolate tart layered with vibrant Morello cherry purรฉe and silky ganache.
This elegant tart balances deep dark chocolate with the bright acidity of Morello cherry. A crisp cocoa pastry shell holds a glossy cherry layer and smooth chocolate ganache, creating a striking dessert for dinner parties, pastry counters, or special occasions.
Ingredients
- 180 g plain flour
- 25 g cocoa powder
- 60 g icing sugar
- 100 g cold unsalted butter, cubed
- 1 egg yolk
- 1โ2 tbsp cold water
- 220 g Andros Morello Cherry Frozen Purรฉe, thawed
- 35 g caster sugar
- 1ยฝ tsp cornflour mixed with 1 tbsp water
- 250 g dark chocolate, finely chopped
- 220 ml whipping cream
- 25 g unsalted butter
Method
- Mix the flour, cocoa, and icing sugar, then rub in the cold butter until the mixture resembles fine crumbs.
- Add the egg yolk and enough cold water to bring the dough together. Wrap and chill for 30 minutes.
- Roll the pastry and line a 23 cm tart tin. Chill for 15 minutes, then blind-bake at 180ยฐC for 15 minutes.
- Remove the baking weights and bake for another 8โ10 minutes. Cool completely.
- Heat the Morello cherry purรฉe with the caster sugar. Whisk in the cornflour mixture and simmer until glossy and thickened.
- Spread the cherry layer over the cooled shell and chill until set.
- Heat the cream until steaming, pour it over the chocolate, and leave for 2 minutes.
- Stir until smooth, add the butter, then pour the ganache over the cherry layer.
- Chill for at least 3 hours before slicing with a warm, dry knife.
Storage guidance
- Keep frozen at or below -18ยฐC.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after complete thawing.
- Cook thoroughly before serving where applicable.
Delivery & support
- Delivered in cold-chain conditions where available.
- Please inspect the package promptly on delivery.
- Perishable and frozen items may have limited return eligibility.
- Contact support quickly if you receive a damaged or incorrect item.
- Selling unit
- Per pack
- Pack weight
- 1 kg
- Pack contents
- Pack
- Availability
- In stock
- SKU
- VG-VTM-PUREE-CHERRY
- Country of origin
- VN
- Barcode
- 8900000001385