Tarte Francesa de Pistáchio e Ginja

The pistachio cream is what sold me—it’s rich without being cloying, and the tart Morello cherries cut through it perfectly. Each slice held together nicely, even straight from the fridge, which I appreciated for a quick breakfast with coffee.

The crust stayed perfectly crisp even after I let it sit out for a bit, and that tart cherry filling cuts through the richness just right. Ate half in one sitting, no regrets.

That pistachio cream layer is pure silk against the tart cherries, and the golden shell held up perfectly even after a few hours out of the fridge. I’ve already cut myself another slice just thinking about it.