Custard Cherry Tart

Cherry tart is a delicious dessert which can be made all year round.This divine tart has a sugarless flaky crust filled with coffee glazed fresh cherries and a delicate custard. You can also use store-bought pie crust, but I will show you how to make your own buttery pâte à foncer from just a few ingredients.

The recipe:
www.vespresso.cooking/custard-cherry-tart

Ingredients:

for the crust:

• 250g all-purpose flour (refrigerated for 30 minutes) - 8.8 oz
• 125g cold butter (cut into small pieces) - 4.4 oz
• 1 cold egg
• ¼ tsp salt
• ½ to 1 Tbsp cold water

for the filling:

• 500g cherries, stones removed - 17.5 oz
• 1 Tbsp bread crumbs
• 15g butter - 1 Tbsp
• 80g Demerara sugar (divided: 30g + 50g) - 2.8 oz (divided: 1 + 1.7 oz)
• ½ Tbsp lemon juice
• 1 Tbsp coffee liqueur
• 1 egg
• 100ml double cream (3.4 fl oz)

Tools:

• a round 26cm (10inch) ceramic tart tray
• a rolling pin
• cling film
• a mixing bowl
• a vegetable knife

Abbreviations:

• tsp = teaspoon
• Tbsp = tablespoon

Prepare the crust. In a food processor add the flour, salt and butter and pulse just until the mixture looks like wet sand and the butter pieces are no larger than peas. Add the beaten egg and pulse for about 10 seconds.

You can also make this step by hand. Rub the butter in the flour using your fingers, but you have to be very fast.

Cover a wooden board with plastic wrap and place the crumbly mixture on the wrap. Knead for about 20 seconds just until you form a ball. Flatten the dough and cover with another plastic wrap. Refrigerate the board (with the dough) for 30 minutes.

After 30 minutes roll the dough using a rolling pin into a 0.5 - 0.7 cm (1/4 inch) thick disk. The plastic wrap will prevent the dough to stick.

Lift the dough disk (discarding the cling film) and carefully place it in a tart tin. Use your rolling pin to trim the excess edges.

Use your fingers to pinch the dough until it’s about 5 mm above the edges. This step is necessary because crust will it will shrink while baking.

With a fork prick the bottom of the crust. Refrigerate the tart crust for another 30 minutes.

Bake the crust in the preheated oven at 220°C / 425°F (gas mark 7) for 13 minutes or until light golden.

Sprinkle the baked crust with bread crumbs and arrange the cherries.

Prepare the glaze by mixing 15g of butter with 30g sugar, ½ Tbsp lemon juice and 1 Tbsp coffee liqueur in a small saucepan. Heat the mixture until the sugar has dissolved.

Glaze the cherries with the coffee sauce. Place the tart in the oven and continue to bake it for 15 minutes.

Lower the oven temperature at 190°C / 375°F (gas mark 5).

Prepare the custard by mixing 1 egg with 50g of sugar and 100ml of double cream. After 15 minutes (after the second baking interval) pour the custard over the cooked cherries and continue to bake the tart for further 15-20 minutes or until the custard has set.

Let it cool until it reaches room temperature, slice and enjoy.