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Savoury Pork Rillette and Fresh Cherry Fridge Tart
A deliciously decadent meat dish, sweetened with seasonal, fresh cherries.
- Serves: 12 |
- Difficulty: moderate
- Prep Time : 1:20 hours |
- Cook Time : 3:30 hours
Ingredients
Short Crust Pastry
90 g unsalted butter, cubed and cold
40 g grated Parmesan cheese
4 g salt
2 g sugar
4 g parsley, chopped
1 egg
Rillette
5 juniper berries
2 whole allspice
10 black peppercorns
3 g fresh thyme
1 kg pork belly, deboned and (??) diced
4/5 C (200 ml) Sauvignon Blanc
2/5 (100 ml) full cream Sherry
30 g sea salt
Method
To Assemble
2 punnets fresh cherries, pitted
Short Crust Pastry
Preheat the oven 160 ºC.
Add all of the ingredients to a mixing bowl and mix by hand, or with a mixer until well combined. Wrap in cling film and place in the fridge to rest for an hour.
Roll the short crust pastry out and line a 20 cm, loose-bottomed tart tin. Lay a sheet of baking paper on top of the pastry, then using ceramic baking beans or rice blind bake for 15 minutes. Remove the baking beans or rice and bake uncovered for a further 5 minutes. Remove and leave the pastry in the tart tin to cool.
Rillette
Make a spice bag by placing the aromatics into a square of cheesecloth and tie to seal.
Place the spice bag together with the remaining ingredients into a large saucepan and allow to simmer over a low heat for 3 hours. Stir occasionally to avoid the ingredients from catching.
Once the alcohol has cooked out and all of the meat has broken down, remove the spice bag and discard.
Allow the rillette mixture to cool, taste and adjust seasoning, if necessary.
To Assemble
Place the rillette mixture into the baked pastry tart shell (leaving it in the tart tin) and flatten evenly. Neatly arrange all of the cherries on top. Place in the fridge to set overnight.
The next day, remove from the tart tin and serve.
