The CUSTARD AND CHERRY TART is a simple yet refined dessert, perfect to celebrate cherry season or for any special occasion when you want a decadent cake with a traditional flavor. Its excellence comes from the combination of the shortcrust pastry’s crispness with the custard’s softness, and from the sweetness of the custard paired with the cherries’ natural tartness — all elements that create an irresistible balance of flavor and texture.

I suggest making this tart when cherries are at their sweetest and most fragrant. It’s perfect for any occasion, but I particularly recommend it as an after-dinner dessert, since it pairs creamy sweetness with the fresh goodness of these delicious red fruits.

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Difficulty: Very easy
Cost: Budget-friendly
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 8 servings
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Spring, Summer

415.11 Kcal

calories per serving

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Energy 415.11 (Kcal)
Carbohydrates 64.73 (g) of which sugars 40.09 (g)
Proteins 6.15 (g)
Fat 15.63 (g) of which saturated 9.54 (g)of which unsaturated 5.88 (g)
Fibers 1.05 (g)
Sodium 59.50 (mg)

Indicative values for a portion of 125 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 00 flour (about 250 g)
1/2 cup + 1 tbsp unsalted butter (about 125 g / 4.4 oz)
1/2 cup + 2 tbsp granulated sugar (about 125 g)
pinch of salt
lemon zest
1 egg yolk
1 egg (medium, at room temperature)
1 cup milk (about 250 g / 8 fl oz)
2 egg yolks
1/2 cup granulated sugar (about 100 g)
3 tbsp cornstarch (about 25 g)
lemon zest
9 oz pitted cherries (about 250 g — weight after pitting; ~1 2/3 cups)
3 tbsp granulated sugar (about 40 g)
1 tbsp + 1 tsp Kirsch liqueur (alternatively the juice of half a lemon)
1/4 cup water (about 60 ml)
1 tbsp + 1 tsp cornstarch (about 15 g)
as needed powdered sugar

Tools

1 Tart pan 8 in
2 Bowls
1 Frying pan
2 Plastic wrap
1 Saucepan
1 Whisk
1 Sieve

Steps

The preparation of the CUSTARD AND CHERRY TART is very simple.

Place the milk in a saucepan with the lemon zest (being careful not to include the white pith, which would make it bitter) and bring it to just under a boil.
In a large bowl, beat the eggs with the sugar until combined, then gradually add the cornstarch, mixing well.
Once everything is combined, set it aside.
As soon as the milk reaches a boil, remove the lemon zest and slowly pour the milk in a thin stream into the egg mixture, whisking quickly to temper the eggs and prevent curdling.
Return the mixture to the heat over low flame and continue cooking, stirring with a whisk or wooden spoon until it thickens.
When the custard begins to simmer, add the juice of half a lemon and continue stirring until you reach the desired thickness. Be careful at this stage, as the custard will thicken further as it cools.
Once cooked, transfer the custard to a bowl, cover it directly on the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
In a bowl, place the flour, add the sugar, the cold butter cut into pieces, the salt and the grated lemon zest.
Work everything until you obtain a sandy mixture. Add the whole egg and the yolk and incorporate quickly without warming the butter.
Form a dough disc, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Wash and dry the cherries. Pit them and place them in a frying pan with the sugar and the Kirsch liqueur (or the lemon juice) and, over low heat, let them release their juices and cook for about 5 minutes. In a small cup of water dissolve the cornstarch and add it to the cherries; stir and let the mixture dry slightly.
Once the cherries are ready, let them cool.
Take the pastry out of the fridge and divide it into two portions, one slightly larger than the other. Roll out the larger piece with a rolling pin to a thickness of about 1/8 in (4 mm) and use it to line a 20 cm tart pan with a removable base (preferably). Alternatively, line the pan with parchment paper.
Prick the base with the tines of a fork and fill the tart with the cherry compote and the custard, rewhipped with the beaters to make it smooth. Level the custard, cover with the remaining pastry rolled out thinner, seal the edges well and remove any excess dough.
Chill it in the fridge for 30 minutes or in the freezer for 15 minutes so it won’t open during baking.
Bake the CUSTARD AND CHERRY TART in a preheated static oven at 356°F and bake for about 40-45 minutes or until it is lightly golden.
Remove from the oven, let it cool completely, then dust generously with powdered sugar.