Cherry and Custard Tart

I was inspired to make this cherry and custard tart after watching one of my favorite French pastry chefs make something similar. She didn't post the recipe right away. I just couldn't wait so I decided to try my hand at my own version. I had some beautiful rainier cherries in my fridge, sliced almonds in my pantry, frozen pie dough leftover from a when I made my peach mango pie and a tart pan that has been sitting unused for far too long!

I'm not always sure how a new recipe will turn out, especially when I'm trying out new techniques. But this summer tart surprised me in the best way. The light, crispy pie crust is the perfect base for the creamy, sweet custard, and the tart cherries bring just the right amount of brightness to pull everything together. It's a beautiful balance of flavors and textures; one I'll be making again and again!

Ingredients:

For the crust:

150g (1 1/4 cup) unbleached all-purpose flour

1/2 teaspoon, salt

121g (5 tablespoons) butter, cold

3-5 tablespoons ice water

For the filling:

170g (3/4 cup) whole milk

113g (1/2 cup) heavy cream

2 teaspoons vanilla extract

1/4 teaspoon salt

2 eggs plus 1 egg yolk

67g (1/3 cup) white sugar

About 8oz cherries, pitted and cut in half

Method:

Preheat the oven to 425 degrees and have the tart pan ready

Make the pie dough in a food processor. Add the flour, salt, and butter. Pulse the food processor until the butter is the size of peas. While the food processor is running, add the water, starting with 3 tablespoons. Mix until the pie dough comes together adding more water if you need too. Roll the dough out on a floured surface to fit a 9" tart pan. Place aluminum foil in the tart shell and weigh it down with beans or rice. Bake the tart shell for 10 minuets, this will help the tart to not have a soggy bottom. Once the tart shell is baked and cooled brush it with the beaten egg yolk to seal it.

For the filling, heat the cream and milk together till hot. Do not let it boil at this point. In a bowl add the eggs, remaining egg yolk, salt and the sugar and whisk it together. Add a ladle full of the hot milk and cream to the eggs and whisk it together to temper them. Add another ladle full to the eggs and whisk again. Now, add the egg mixture back to the pot and whisk together. Stirring constantly, let the custard come to a simmer until it becomes thick enough to coat the back on a spoon. Strain the custard into a bowl, add the vanilla and mix it together.

Tumble the cherries into the tart shell and pore the custard over. Bake the tart for 10 minutes. Turn off the oven, do not open the door, and bake the tart for another 10 minutes. The tart should be set around the edges but still wobbly in the center. If it's not set on the edges bake for another 5 minutes. Cool completely before serving. Sift over powdered sugar for some extra sweetness and enjoy!

You may have a bit of custard leftover, and if so poor it into a small glass and chill it in the fridge. Once it's set add a few fresh barriers to the top and enjoy a sweet till treat!

This tart didn't last the weekend, husband really loved it and pretty much devoured it in two sittings.

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I sure hope you give this Cherry and Custard Tart a try this summer! Drop a comment below and let me know if you do. If you want to stay in the loop and never miss another blog post, subscribe to my email list here.

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