French Cherry Custard Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (fresh)
- 2 pcEgg (whole)
- 53.3 gWhite sugar (powdered)
- 133.3 mlCream (liquid)
- 0.7 pcVanilla bean (split and scraped)
- 13.3 gUnsalted butter (soft for the mold)
- 13.3 gWheat flour (for the work surface)
- 333.3 gFresh cherries (stemmed and pitted)
Method
A buttery crust that snaps, hiding plump and juicy cherries. The creamy custard adds a smooth sweetness that balances the fruit's brightness.
- 1
Butter the mold generously. Roll out the shortcrust pastry on a floured surface. Line the mold, pressing the edges firmly so the pastry doesn't slump. Prick the bottom with a fork.
- 2
Stem and pit the cherries. Spread them evenly over the pastry base. The fruit should cover the entire surface so every slice is well-filled.
- 3
In a mixing bowl, whisk the eggs with the white sugar until the mixture pales. Stir in the cream and the seeds from a vanilla bean. The mixture should be smooth and fluid.
- 4
Gently pour the custard over the cherries. Bake at 180°C. The tart is ready when the crust is golden and the custard is set but still slightly wobbly in the center.
Frequently asked questions
How do you get this dish right?
- Let the tart cool on a wire rack to prevent moisture from softening the crust.
- Don't pit the cherries if you want a more intense flavor, but warn your guests about the pits.
How long does this dish keep?
Can be kept for 48 hours in the refrigerator. Take it out 30 minutes before serving to let the flavors develop.
