The tart with lemon cream and sour cherries is a delicious, fresh, and fragrant dessert made with a shortcrust pastry base that encloses a filling of lemon-flavored custard and syrupy sour cherries.
It is a very simple, crumbly, and soft tart, a real delight with a uniquely delicious creamy filling, completed with many strips dusted with powdered sugar.
It is also called Amalfi tart because it is a dessert typical of Campanian pastry.
It is a perfect dessert for any occasion and celebrations, it is truly irresistible and the cream and sour cherries combination is a perfect match like zeppole with cream and pasticciotti with sour cherries!
I recommend storing it in the fridge before serving and enjoying it fresh!

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Difficulty: Easy
Cost: Medium
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 8 People
Cooking methods: Stove, Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for the Tart with Lemon Cream and Sour Cherries

2 1/2 cups all-purpose flour
2 medium eggs
2/3 cup butter
1/2 cup granulated sugar
Half grated lemon zest
Half tsp baking powder
1 2/3 cups whole milk
6 tbsps cornstarch
2 egg yolks
1/2 cup sugar
1 grated lemon zest
to taste syrupy sour cherries
to taste powdered sugar

Tools

1 Stand Mixer
1 Rolling Pin
1 Tart Pan
1 Pastry Cutter
1 Saucepan
1 Hand Whisk
1 Stove
1 Oven
1 Parchment Paper

Steps for the Tart

In a bowl or in the bowl of the stand mixer pour the sifted flour and baking powder, sugar, lemon zest, and finally the soft butter cut into pieces, mix well until you get a sandy mixture.
Finally, add the mixed eggs, knead the dough at speed 3 or by hand until you get a firm and homogeneous shortcrust.
Cover with plastic wrap and let it rest for 10 – 15 minutes in the fridge.
Heat the milk in a saucepan on the stove.
In the meantime, in a bowl, whisk the egg yolks with the sugar.
Add the cornstarch, a little heated milk, trying not to leave lumps.
Add the remaining heated milk, the zest of the organic lemon (being careful not to include the white part) and place over medium-low heat, you should not bring to a high heat, the excessive boiling will make the egg smell present at the end of cooking.
Continue stirring until it begins to thicken.
Once ready, the lemon custard pour into a bowl.
Take the shortcrust from the fridge and roll it out with the rolling pin on a sheet of parchment paper, make a round sheet, help yourself with a sprinkle of flour to prevent it from breaking, transfer it to a low tart pan, prick the base with the tines of a fork and then trim the excess edges.
Pour the still warm cream onto the bottom and level well with the back of a spoon.
Roll out the rest of the shortcrust to a thickness of 1/8 inch and cut strips of 1/2 inch and arrange them in a lattice pattern on the tart.
Add a syrupy sour cherry in each space, trying to slightly sink it into the cream.
Bake the tart in a preheated ventilated oven at 340°F for about 45 minutes.
For the first 15 minutes, leave the pan on the lower part of the oven and then move it to the middle part of the oven.
The baking time depends on the power of your oven, take it out when the surface is nicely golden.
Let it cool, then remove it from the pan and place it on a serving plate.
Sprinkle powdered sugar on the tart, complete with more syrupy sour cherries, let it cool in the fridge and when it’s nicely cold, slice and serve!
Garnish with a few fresh mint leaves!