Cherry Tart
This cherry tart recipe features a buttery, flaky crust cradling a vibrant mosaic of fresh, sun-kissed cherries.
- Yield: 12" Tart
- Prep Time: 14 hr
- Cook Time: 25 min
Ingredients
Crust
¼ Teaspoon Baking Powder
1 Pinch of Salt
½ Cup Granulated Sugar
2 Large Eggs
1 Stick Butter, Room Temperature
Zest of 1 Lemon
Pastry Cream
1 Cup Whole Milk, Divided
1 Cup Heavy Whipping Cream
2/3 Cup Granulated Sugar
6 Large Egg Yolks, Room Temperature
2 Tablespoons Butter
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
3 Cups Cherries, Pitted, Halved
Instructions
Making and Baking the Crust
- Sift the Caputo “00” Baking Flour into a large bowl and add the rest of the dry ingredients, then stir to combine.
- Add the eggs, butter, and lemon zest and knead the dough together.
- Knead until all the flour is fully absorbed and the dough becomes smooth. Wrap in plastic wrap and place in the fridge for 30 minutes-1 hour.
- After the dough has chilled, remove from the fridge, then roll it out using a rolling pin into a ¼ inch circle.
- In a 10” tart pan, press the dough about 1/2 inch up the sides of the tart pan. Cut off the extra dough from the sides. Using a fork, poke the dough on the base of the tart before baking.
- Bake at 350 for 20-25 minutes.
- Allow to cool completely before filling.
Pastry Cream Filling
- In a medium saucepan, whisk together 1/2 cup milk, 1 cup heavy cream, and sugar.
- Over medium heat, stir the mixture constantly until it begins to steam and is almost boiling, about 4-5 minutes. Remove from the heat and set aside.
- In a large bowl, whisk together the egg yolks and Caputo ”00" Baking Flour. Then add the remaining ½ cup milk and mix until smooth.
- Slowly pour the hot milk mixture into the egg mixture. This will temper the batter.
- Pour the tempered egg mixture through a fine mesh strainer, then back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a simmer, about 5 minutes.
- Simmer for one minute while the mixture thickens, then remove from the heat.
- Strain the custard through a fine mesh strainer again and into a metal or glass bowl set over an ice bath. Stir in the butter, salt, and vanilla extract until combined.
- Once cooled, pour into the baked crust and allow to set overnight.
- The next day, top with halved cherries or fruit of your choice and mint!
Notes:
- Save any extra dough to make cookies!