If you are in need of a not-too-sweet dessert or teatime treat, try this charming cherry tart. The cherries provide a burst of flavour and the textures of the fruit and the custard base guarantee some excitement. If you’re not able to find fresh cherries, try the canned version – it works very well. I’m also thinking that you can substitute the cherries with other berries, but be sure not to use the sweetened kind.
210 ml butter
325 g flour
35 g sugar
2 egg yolks
75 ml water
250 ml cream
150 ml milk
110 ml butter
2 egg yolks
40 g corn starch
100 g sugar
425 g pitted black cherries
1.Sift the flour and add the sugar. Rub the butter in with your fingertips to form crumbs. Beat the egg and mix with the water. Add to the flour mixture and cut with a knife until a dough is formed.
2. Refrigerate the dough for half an hour where after you can roll it out and press it into a pie dish. Bake for 20 minutes at 180 degrees.
3. In a saucepan, heat the cream, milk, butter, egg yolks, eggs, corn starch and sugar. Mix very well until a custard is formed. Let it cool to room temperature.
4. Add the cherries to the mixture and scoop into the cooked crust. Bake for 25 minutes.
5. Sift some icing sugar over the tart and serve with cream.
* The dough will be enough for two crusts. You can freeze half for future use.