Rich and extra creamy Cherry Custard Tart | jernejkitchen
Rich and extra creamy
Cherry Custard Tart
Perfect summery tart, rich and delicious.
makes
1
0
tart (20 cm / 8-inch )
preparation:
60
0
minutes
bake:
45
0
minutes

Cherrieeeeeees, love them! Do you? Our tree at home is approximately 9 years old and we were thinking about getting rid of it because there weren’t any cherries on it. Last year, there were two, two whole cherries which of course the birds ate and then this year there were 20. With that rate there will be around 200 cherries in 10 years and I am good with that :) A lot of people love chocolate + cherries combo but we prefer this one. Cherries in a rich custard, creamy tart. This tart is pure perfection. Made with flaky, homemade buttery crust (that vodka makes all the differance - don't worry the alcohol evaporates), a layer of sweet cherries and a rich, creamy custard. Perfect for celebrations and as a weekend treat. Thank you Mu Cuisine for sponsoring this post.

INGREDIENTS
makes
1
0
tart (20 cm / 8-inch )
preparation:
60
0
minutes
bake:
45
0
minutes
flaky tart crust
cherry filling
Rich Custard
METHOD
Tart crust
    First prepare and bake your the tart crust. Sift flour into a bowl. Add the butter and lightly rub into the flour using your fingertips until there are no more lumps of butter. Add sugar and vanilla seeds. Add an egg yolk, vodka (or milk) and a pinch of salt. Stir to combine, then use your hands and knead until the dough starts to come just together ( it must remain crumbly, do not overwork.) Wrap the dough in a plastic wrap and place in a fridge for about 1 hour.

TIP

We recommend using vodka instead of milk in this recipe. It evaporates quicker while baking which means the tart crust will be flakier.
Bake the tart crust
    Preheat your oven to 175 °C / 350 °F. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm / 0.2 inch thickness. Wrap the dough around rolling pin and carefully unroll over a 20 cm / 8-inch tart mold. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart plate. Place in the freezer for about 20 minutes. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper lined tart dough with pie weights or dried beans. Make sure they cover the entire space. Place in the oven and bake for 15 - 20 minutes, then check if the baking paper sticks. If not, remove the paper with the beans or pie weight and bake for another 10 minutes. Let the tart crust cool on a wire rack.
Cherries
    Add pitted cherriess, sugar and Kirch (optional) to a saucepan. Place over high heat. Cook for about 3 minutes, stirring occasionally then remove from the hear, add corn starch and stir to combine. Strain the cherries and save the juices. Place cherries into a bowl, add another tablespoon of starch and leave them to cool completely.
Custard
    Using an immersion blender combine all the ingredients for the custard in a bowl. Mix together eggs, sugar, all-purpose flour, starch, whipping cream, buttermilk, vanilla seeds, lemon zest, salt until you get a delicious, silky, runny mixture.
Bake
    Arrange cherries over the baked tart crust. Pour the custard over the cherries. Drizzle the remaining cherry juice over custard in decorative pattern. Place in the oven and bake for 35 minutes at 160°C / 320 °F, then raise the temperature to 190 °C / 375 °F and bake for another 10 minutes. Remove from the heat and serve the tart at room temperature or cold.

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Baking bread is all about attention to detail.

This book booklet has only 16 pages, but we tried to combine as much details as possible, so that your bread will come out of the oven as delicious it can be.

Nothing makes us more excited and happy, that to see a recipe of ours has made its way into your kitchen.

Halfway to a delicious homemade pie

It's so simple to make and the best thing about is that it's flaky and buttery.