The cherries and custard tart, crumbly and delicious, is one of those desserts that bring a smile from the very first bite. A simple, fragrant recipe full of memories, which I often prepare thanks to a friend from Taranto who taught it to me with love.
It’s not the original version from Lecce, but a homemade variant made with a shortcrust pastry, a custard like grandma used to make, and syrupy cherries that make it irresistible.
It’s a dessert that smells like home and good habits: perfect for breakfast, delightful after lunch, or for an evening treat. It keeps well in the fridge for a couple of days but usually disappears much sooner… because it’s really impossible to resist! 🍒✨
Before moving on to the recipe, here are some other delicious ideas for your tables:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 247.03 (Kcal)
- Carbohydrates 35.09 (g) of which sugars 18.18 (g)
- Proteins 4.18 (g)
- Fat 10.89 (g) of which saturated 6.69 (g)of which unsaturated 4.07 (g)
- Fibers 0.57 (g)
- Sodium 9.68 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 7 tbsps sugar
- 1 egg
- 1/2 cup butter (soft)
- 1/4 tsp baking powder
- lemon zest (or vanilla essence)
- 1 cup milk
- 1/3 cup sugar
- 2 egg yolks
- 1/4 cup cornstarch
- vanilla essence (or lemon zest)
- 20 cherries with syrup (the amount is up to taste)
Tools
I used a 9.5-inch non-stick baking pan
- 1 Baking Pan
- 1 Saucepan
Preparation
The first step is to prepare the custard.
In a saucepan, heat the milk together with half of the sugar. Meanwhile, in a bowl, mix the egg yolks with the rest of the sugar using a spoon. Add the cornstarch and continue mixing until the mixture is well combined.
When the milk is almost boiling, pour it slowly into the egg mixture, stirring well to obtain a liquid and smooth custard. Pour everything back into the saucepan and return to the heat for 2-3 minutes, stirring constantly with a wooden spoon or whisk.
You will notice the custard starting to thicken: at this point, turn off the heat and continue to stir until it becomes smooth and glossy. Add flavor with grated lemon zest or a bit of vanilla, then pour it into a glass bowl, cover with cling film directly on the surface, and let it cool completely.
While the custard cools, we prepare our shortcrust pastry, a quick version that doesn’t require resting time. We can knead it with a stand mixer or by hand, as it used to be done.
If using a stand mixer, place all the ingredients in the bowl, attach the flat beater, and work at low speed until you get a compact, homogeneous dough.
If you prefer to knead by hand, form a well with the flour on the work surface, add the other ingredients in the center, and start mixing with your fingers. Then knead with your hands to obtain a smooth and soft dough ball.
Now roll out our shortcrust pastry, setting aside a small piece, on a lightly floured parchment paper sheet. Use a rolling pin to form a disk about 1/5 inch thick.
Carefully transfer the dough into the baking pan, making sure the bottom and edges adhere well without stretching it too much, so they remain soft and relaxed, just like you see in the photo.
Pour the cooled custard over the rolled-out pastry.
With the back of a spoon or a spatula, gently level the custard, spreading it evenly over the surface, so you have a smooth base ready for the cherries
Distribute the cherries over the custard to taste, without precise measures: the more you add, the more delicious the dessert will be!
Don’t forget to add some of the cherry syrup, which will make the custard even softer and more fragrant.
Take the shortcrust pastry set aside, including any leftover scraps, and roll it out on a parchment paper sheet to get a thin layer, as uniform as possible without risking tearing it.
Cover the custard and cherries gently with this, ensuring the edges adhere well. Use the tip of a lightly floured fork to seal the edges, so the pastry stays closed.
Make small holes with the fork’s tip on the surface: this will allow the dessert to bake evenly and let some of the cherry juice come out, making the tart even more delicious.
Bake the tart in a preheated oven at 356°F for about 35-40 minutes. It is important to ensure the shortcrust pastry is golden on the surface, indicating perfect baking.
For optimal baking, position the pan one-third from the bottom, avoiding placing it too close to the base. When the surface is golden and fragrant, the tart is ready to be removed from the oven and cooled for a few minutes before serving.
NOTES
Before serving the tart, I recommend letting it cool: this way, the custard stabilizes, and it will be easier to cut without spilling. You can dust the surface with a bit of powdered sugar for an elegant and delicious touch.
If you have leftovers, store them in the fridge for a couple of days: the shortcrust pastry remains crumbly, and the custard soft, ready to be enjoyed at any time of the day. And remember, this dessert is perfect for serving when you have guests: easy to prepare, but always able to win everyone over!
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I prepare the custard in advance?
Yes! You can prepare it even the day before and store it in the refrigerator covered with cling film directly on the surface. Before using it, mix it briefly to bring it back to a smooth and velvety texture.
Can the shortcrust pastry be frozen?
Absolutely yes. You can prepare the dough, wrap it in cling film, and freeze it for up to 1 month. When ready to use, let it thaw in the refrigerator and then roll it out as usual.
