Cherry tart with custard

Tart (fr. Tarte) — typical French cuisine flan from a special dough, kneading is usually no added salt or sugar. Maybe a dessert or main dish


230 g flour
1/2 teaspoon salt
150 g butter

300-350 g of fresh or frozen cherries
12 g of gelatin
1-2 tablespoons sugar

3 eggs
300ml milk
50g sugar
10 g vanilla sugar
40 g of corn starch
40 g butter


1. First prepare the jelly filling (see. P. 4). While the jelly hardens, let us shortcrust pastry. Roll out to a thickness of about 3 mm and spread in the form of (I have a diameter of 24 cm) to form a skirting height of about 3 cm (available above). The remains cut off with scissors. Prick the dough with a fork and spread on top of some weight (I have this foil with lentils) to the dough when baking is not deformed. Bake in preheated 200 degree oven for 15 minutes, then remove the load and bake another 10 minutes Dai Korzh totally sucks and removed from the mold.

2. Now prepare the custard, adding starch on the stage of mixing the yolks and sugar.

3. Add the hot cream the butter and stir until smooth. Spread on cake and flatten.

4. decanted with cherry juice thawed and diluted with water to bring the total amount of fluid to a volume of 150 ml. Add the sugar and bring to a boil. Remove from the heat, add the gelatin, stir. We cooled and send in the refrigerator. By the end of manipulation of the test cream and jelly just starts to fasten slightly (but it should not fall asleep!), And it is this consistency and we need 🙂 If there jelly liquid — can be put on a few minutes in the freezer.

So, cherry spread on the custard and pour gently grabbed the top of jelly.

We leave in the refrigerator overnight, the layers completely frozen.

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