This double-cherry tart is the perfect summer treat. The combination of pastry cream, almond paste, and baked cherries is just mind-blowingly delicious.
The sweet cherries of the season inspired me to make this tart. This tart showcases the natural sweetness of the cherries by not adding any additional sugar to them, so make sure to get your hands on some good cherries before you go on making this recipe!
I simplified the components of the tart to make it easier to make, so hopefully you guys can try this recipe out yourself!
Fast Facts!
vegetarian
nut alert(almonds)
No mixer required
Push-in crust
Intermediate baking level
Cherry Berry Tart Recipe:
-makes one 7-inch tart-
45 min prep time
20-25 min cook time
15-20 min assembly time
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Tart Dough
60g unsalted butter, softened
30g powdered sugar
1egg yolk
100g cake flour
Pastry Cream
250g whole milk
1 egg yolk, + 1 whole egg
60g sugar
20g cornstarch
1 tspn vanilla
Almond Cream
40g unsalted butter, softened
40g powdered sugar
1 egg yolk
60g almond flour
juice of 1/2 a lemon
2 tspn cornstarch
5-8 pitted cherries, cut into halves.
Decoration
150mL heavy cream
15g sugar
blueberries
pistachios
mint
edible flowers
pitted cherries
For the tart dough: combine the butter and the powdered sugar in a medium bowl. Cream together with a spatula. Add the egg yolk. Mix. Add the cake flour and fold. Shape into a relatively thin disc(this will make the shaping process easier) and wrap in plastic wrap. Chill for at least 45 min.
For the pastry cream: mix all ingredients except for vanilla in a pot until smooth. Over medium heat, constantly whisk until boiling and thickened. Once visibly thickened, continue to cook for another 2-3 min. Transfer to a bowl, add vanilla, mix. Cover with plastic wrap so that the wrap is touching the surface of the cream. Chill.
For the almond cream: Preheat oven to 180C. Mix the softened butter with the sugar. Add the egg yolk. Mix. Add the lemon juice. Mix. Add the cornstarch and almond flour. Fold. Set aside.
Take the chilled tart dough out of the fridge, and place the disc into a tart tin. Press it up the sides of the tin so that everything is even. Trim the top using a paring knife. Dock the pastry. Freeze the tart crust, 5-10 min, or until firm. Once frozen, add the almond cream and spread it out along the bottom of the crust. Push the pitted cherries into the almond cream(I cut the cherries in half for this step). Bake for 20 min, or until golden brown and the cherries are cooked.
Cool the tart on a wire rack. Once cooled, add in all of the pastry cream into the tart, spreading it evenly using an offset spatula.
Arrange berries and cherries(or even more fruit, if you desire), in a circle on top of the pastry cream. Sprinkle pistachios on top.
For decoration, whip the cream and the sugar together until they hold soft peaks. Transfer to a piping bag and pipe a ring along the edge of the tart. Add mint and edible flowers, if desired.
Enjoy! This tart should be stored in the fridge, and keeps for 4-5 days.
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