Cherry tart


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

2 eggs

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.


3 thoughts on “Cherry tart

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