Cherry Tart with Custard and Jelly
by Editorial Staff
Incredibly delicious summer custard tart, crumbly sand base, and fresh cherry jelly.
Cook: 3 hour
Servings: 6
Ingredients
- For a sand base:
- Butter (cold) – 150 g
- Egg – 1 pc.
- Flour – 300 g (2 cups, 250 ml)
- Powdered sugar – 100 g
For the cream:
- Milk – 250 ml
- Butter – 50 g
- Yolks – 2 pcs.
- Sugar – 100 g
- Corn starch – 40 g
- Vanillin – 1 pinch
For the cherry jelly layer:
- Cherries – 300 g (pitted)
- Sugar – 100 g
- Instant gelatin – 7 g
- Water – 80 ml
- Vegetable oil (or butter) – for lubricating the mold
Directions
- Sift flour and salt into a bowl.
- Rub the oil here on a fine grater.
- Grind butter and flour into crumbs.
- Shake the egg with a fork in a separate bowl. Add icing sugar and an egg to the dough.
- We knead the dough.
- We wrap the dough in plastic wrap and send it to the refrigerator for 1 hour.
- Preparing the cream. To do this, combine the yolks with 50 ml of milk and starch.
- Pour the remaining milk into a scoop, add sugar, vanillin and bring the mixture to a boil.
- Stirring the egg-milk mixture all the time, pour hot milk into it in a thin stream.
- Then pour the cream into a ladle and put it on fire. Bring the mixture to thicken over medium heat, stirring vigorously. The cream thickens quickly – it will take 1-2 minutes.
- Remove the cream from heat and add the butter. We mix.
- We wash the cherries, dry them, and remove the seeds. Put the cherries in a ladle, add sugar and bring to a boil over low heat.
- Remove the cherries from the heat and cool to room temperature.
- We turn on the oven to heat up to 180 degrees. Roll out the dough on a silicone mat or parchment.
- The dia of my mold is 28 cm. I rolled the dough up to 32 cm – with a margin for the sides.
- Grease a baking dish with butter. We transfer the dough on the rug to the mold: together with the rug, carefully turn it over, place the dough in the mold, and remove the silicone base.
- Press the dough with your fingers to the inner surface of the mold, level the layer. Prick the dough with a fork.
- We bake the cake in an oven preheated to 180 degrees for 25 minutes, until light golden brown. Let the finished cake cool.
- Then spread the cream on the base cake in an even layer.
- Pour gelatin with water and leave for a couple of minutes, then heat to 70 degrees and stir until completely dissolved.
- Add gelatin to the cherry and stir.
- We spread the cherry layer on top of the cream and send it to the refrigerator for 2 hours until the jelly hardens completely.
Enjoy your meal!
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