Taleggio Tart
Cherry Gelée, Cherry Sauce, Parmesan Crust, Flaky Salt, Sorrel
Chef Jackson Stamper of Ada’s | Las Vegas, NV
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Parmesan Crust:
238 grams King Arthur Sir Galahad flour
60 grams granulated sugar
25 grams parmesan
½ teaspoon kosher salt
140 grams melted butter
Taleggio Filling:
250 grams Taleggio
25 grams granulated sugar
Kosher salt
50 grams heavy cream
Cherry Sauce:
1 liter red wine
1 kilogram sour cherries, pitted and chopped
1 kilogram granulated sugar
10 grams lemon juice
100 milliliters olive oil
Cherry Gelée:
2 sheets gold leaf gelatin, bloomed
To Assemble and Serve:
Micro sorrel
Flaky salt
METHOD
For the Parmesan Crust:
Heat oven to 325°F. In a mixing bowl, combine flour, sugar, parmesan, and salt. Make a well in the center of the mixture. Stream in butter. Using gloved hands, mix until dough is well combined. Transfer to a floured work surface. Wet dough with 36 grams water, then knead until smooth and elastic. Form dough into a disc, wrap tightly in plastic wrap, and refrigerate. Once chilled, place on a floured work surface and roll out to desired thickness. Transfer to a 12-inch tart mold. Dock dough, then bake 20 minutes, or until golden brown. Let cool.
For the Taleggio Filling:
In a food processor, combine cheese and sugar. Season with salt. Mix until smooth. Add cream and continue to mix until a light, fluffy consistency is achieved. Set aside.
For the Cherry Sauce:
In a saucepan over medium-high heat, combine wine, cherries, sugar, and lemon. Cook until mixture reaches 235°F and cherries have fully macerated. Let cool. Once cooled, transfer 500 grams mixture to a Vitamix Commercial blender. Add oil and 200 grams water and blend until smooth. Strain and set aside.
For the Cherry Gelée:
In a saucepan over medium-high heat, warm 250 grams Cherry Sauce to 100°F. Add gelatin and stir until fully dissolved. Strain and set aside.
For the Taleggio Tart:
Fill Parmesan Crust with Taleggio Filling. Top with thin layer Cherry Gelée. Refrigerate 1 hour.
To Assemble and Serve:
Spoon 1 tablespoon Cherry Gelée on the right side of a serving plate. Top with 1 quenelle Cherry Sauce. Garnish with sorrel. Place 1 slice Taleggio Tart on the left side of plate. Sprinkle with flaky salt.
