The soft diplomatic tart with black cherries is a delicious filled cake that’s easy to make and irresistible.
A crunchy crust on the outside, soft inside, filled with a delicious diplomatic or Italian chantilly vanilla cream and completed with delightful syruped black cherries: a spectacular and irresistible cake that melts in your mouth and makes your taste buds rejoice!
Read on to learn how to make the soft diplomatic tart with black cherries using the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 8
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients for the Soft Diplomatic Tart with Black Cherries
- 2 egg yolks
- 2 tbsp sugar
- 3 tbsp all-purpose flour
- 1 cup milk
- 3/4 cup heavy cream
- 2 tbsp powdered sugar
- 1 pod vanilla (the seeds)
- 2 eggs
- 1/2 cup sugar
- 1/3 cup water
- 4.5 tbsp vegetable oil
- 1 cup all-purpose flour
- Half packet baking powder (8 g)
- syruped black cherries
- powdered sugar
Preparation of the Soft Diplomatic Tart with Black Cherries
First, prepare the filling cream.
Heat the milk with the seeds of a vanilla pod in a saucepan until it boils.
Turn off and set aside.
In another saucepan, mix the egg yolks with the granulated sugar until you have a light and creamy mixture, then add the flour and mix again.
Gradually add the hot milk while stirring continuously, then put the saucepan back on the heat and continue stirring until the cream thickens.
Transfer it to a wide and shallow container, cover it with cling film in direct contact with the surface of the cream, and let it cool completely.In the meantime, prepare the base.
In a large bowl, using electric beaters, whisk the eggs with the sugar until the mixture is fluffy and frothy.
Gradually add the water and then the vegetable oil, still using the beaters, and then incorporate the flour and baking powder.
Grease and flour a 9.5-inch tart pan and pour in the prepared mixture.
Bake in a preheated static oven at 338°F for twenty minutes.
Remove from the oven and let it cool in the pan.When the pastry cream is cold, whip the cream with the 2 tbsp of powdered sugar until it forms stiff peaks.
Gently fold it into the pastry cream using a spatula with delicate movements from bottom to top, until you obtain a homogeneous mixture.
Transfer this prepared cream into a pastry bag with a large star tip.
When the base is cool, invert it onto a serving plate.
Decorate your soft diplomatic tart with black cherries with the prepared cream and complete it with syruped black cherries and a dusting of powdered sugar.
Notes
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