After using the syruped cherries to decorate the zeppole, before forgetting about them and letting them expire, I thought of preparing a delicious Tart with Cream and Cherries. A shell of shortcrust pastry filled with custard, cherries, and decorated with a lattice grid, a very simple and truly good recipe. I also leave you a nice Collection of Tarts, all good and easy, and a Collection of Fillings Creams, choose your favorite recipe.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 653.45 (Kcal)
- Carbohydrates 78.58 (g) of which sugars 37.06 (g)
- Proteins 11.09 (g)
- Fat 34.57 (g) of which saturated 21.33 (g)of which unsaturated 12.95 (g)
- Fibers 1.38 (g)
- Sodium 22.43 (mg)
Indicative values for a portion of 180 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 1/2 cups all-purpose flour
- 7 oz butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp lemon zest (grated)
- Half vanilla bean
- 1 pinch fine salt
- 1 2/3 cups whole milk
- 3 egg yolks (medium)
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tbsp rice flour
- Half vanilla bean
- Half lemon zest
- 3 oz syruped cherries
- 1 1/2 oz cherry syrup
- 1 tbsp powdered sugar
Tools
This recipe contains IconA Affiliate links
- Mold inches 9.5
- Food Scale
- Rolling Board
- Pot
- Rolling Pin
- Pasta Cutter
- Parchment Paper
Steps
Pour the sugar on the rolling board and add the softened butter in pieces, the seeds of the vanilla bean, the grated lemon zest, and the salt. Knead and add the whole egg and the yolk. Mix, then gradually pour in the sifted flour and quickly make a dough. Wrap it in plastic wrap and let it rest 30 minutes in the fridge.
Pour the milk (set aside 100 ml.) into a saucepan along with the zest of half a lemon, the vanilla bean, and bring to a boil. In a bowl, whisk the yolks with the sugar, add cornstarch and rice flour, mix and dilute by adding the reserved milk. Strain the boiling milk through a sieve to remove the lemon zest, and return to the heat, stirring quickly with the whisk. At the first sign of boiling, the cream is ready. Let it cool covered with plastic wrap in contact.
Preheat the oven to 356 degrees Fahrenheit. Take more than half of the shortcrust pastry dough and roll it out into a circle with the rolling pin. Place it in the greased and floured pan, prick the bottom, cover with paper and beans, bake and cook at mid-height for 20 minutes. Roll out the rest of the pastry dough on floured parchment paper, shaped round with dimensions slightly smaller than the pan, cut the strips, weave them alternately like a basket, and keep them in the fridge. Once the shell is baked, bake the grid at the same temperature and cook for 15 minutes checking that it doesn’t darken.
Moisten the bottom of the shell with cherry syrup, fill with the cream, and decorate with cherries. Cover with the cold grid and dust with powdered sugar.
