Cherry and Sour Cherry Custard Tart

Name: Cherry and Sour Cherry Custard Tart
Total time: 5400 s
Ingredients: Shortcrust pastry:; 3 1/3 cups all-purpose flour (about 400 grams); 7 ounces unsalted butter, cold (about 200 grams); 1 1/4 cups powdered sugar (about 150 grams); 1 large egg; 1 egg yolk; 1 packet vanilla powder or 1 teaspoon vanilla extract; Pinch salt; Grated zest of 1 lemon; Custard:; 2 cups whole milk (500 ml); 4 egg yolks; 1/2 cup plus 1 tablespoon granulated sugar (about 120 grams); 1/3 cup all-purpose flour (about 40 grams); Zest of 1 lemon; Filling:; 2/3 cup cherry jam (about 150 grams); as needed Cherries,; as needed Sour cherries in syrup,

Sweetdora_bakery @Sweetdora

There are a thousand ways to make a different tart, and they’re all delicious! But with custard and sour cherries, it’s something special! 🍒

Sweetdora_bakery @Sweetdora

There are a thousand ways to make a different tart, and they’re all delicious! But with custard and sour cherries, it’s something special! 🍒

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Ingredients

1 hour 30 minutes

Shortcrust pastry:
3 1/3 cupsall-purpose flour (about 400 grams)
7 ouncesunsalted butter, cold (about 200 grams)
1 1/4 cupspowdered sugar (about 150 grams)
1large egg
1egg yolk
1 packetvanilla powder or 1 teaspoon vanilla extract
Pinchsalt
Grated zest of 1 lemon
Custard:
2 cupswhole milk (500 ml)
4egg yolks
1/2 cupplus 1 tablespoon granulated sugar (about 120 grams)
1/3 cupall-purpose flour (about 40 grams)
Zest of 1 lemon
Filling:
2/3 cupcherry jam (about 150 grams)
as neededCherries,
as neededSour cherries in syrup,

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Steps

1 hour 30 minutes

1

Mix all the ingredients for the shortcrust pastry (the butter should be cold) until you get a smooth dough. Wrap in plastic wrap and refrigerate for about 30–40 minutes.
2

While the dough chills, make the custard: beat the egg yolks with the powdered sugar. Heat the milk with the vanilla, but do not let it boil. Sift the flour into the egg mixture, then slowly add the warm milk and mix well. Return everything to the stove and cook until thickened. Let cool with plastic wrap pressed directly on the surface or sprinkle with sugar to prevent a skin from forming.
3

Wash and pit the cherries and set aside. Roll out the shortcrust pastry and place it in a tart pan.
4

Prick the bottom with a fork and spread the cherry jam over the base.
5

Pour the custard over the jam and decorate the top with strips of pastry, cherries, and some sour cherries.
6

Bake in a preheated oven at 350°F (180°C) for about 40 minutes.