The soft lemon tart with lemon cream and black cherries, a scenic and quick dessert that is sure to be successful, perfect to prepare for any occasion, and with Easter coming up it will surely be the perfect dessert to bring to the table for the holidays, but I wanted to make it for St. Joseph’s Day, as an alternative to the classic zeppole, which for many are difficult to prepare, although with my step-by-step recipe it is impossible to get them wrong, I thought I would give you a delicious alternative that will make all dads happy. I made it lemon-flavored, having a tree full of citrus fruits, but it can also be made vanilla-flavored. So let’s see how to prepare it.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons, St. Joseph's Day
Ingredients for soft tart with cream and black cherries
- 2 medium eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup milk
- 5 tbsps butter
- organic lemon zest
- butter and breadcrumbs for the mold
- 2 medium eggs
- 2/3 cup sugar
- 1 1/2 cups milk
- 2/3 cup lemon juice
- 1/3 cup cornstarch
- lemon zest
- as needed black cherries in syrup
Tools for preparing the soft tart with cream and black cherries
- 2 Bowls
- 1 Small pot
- 1 Smart mold
- 1 Kitchen spatula
- 1 Whisk
- 1 Small bowl
Steps for preparing soft tart with cream and black cherries
In a bowl, grate the zest of 1 lemon. Add eggs and sugar and work with an electric whisk until a frothy and light mixture is obtained.
Add the melted butter in a stream, the milk, and then the flour and baking powder working at medium speed. Immediately pour into a 24-26 cm smart mold greased and sprinkled with breadcrumbs. Bake in a hot static oven at 350°F for about 25 minutes. Do the toothpick test, if it comes out dry our soft tart is ready.
Remove from oven and turn onto a serving tray.
Work the eggs, whole, or just yolks, with the sugar and cornstarch in a small pot, add the milk, avoiding lumps, mix well and then add the lemon juice. Also add a couple of zest strips, only the yellow part and bring to cooking.
Cook the cream over low heat in a thick-bottomed pot or non-stick saucepan, until boiling, always stirring with a spatula. As soon as it is ready, pour into a bowl, cover with cling film in contact so that annoying skin does not form on top, and let cool.
This base does not need to be soaked, but if you want a base to soak, I recommend the fake soft tart, which is a simple sponge cake, you can find it in the links above.
Fill the surface of the soft tart with the cream, if you want you can use a piping bag, then decorate with syrupy black cherries, distributing them to taste. Add a slice of lemon and fresh mint. Leave in the fridge until half an hour before serving. It keeps for 2-3 days in the fridge.
You can also prepare the vanilla custard .
