WHOLE WHEAT TART with CREAM and SOUR CHERRIES is a delicious and wholesome dessert, a simple cake, ideal to start the day with the right amount of sweetness with family, but also to end a meal or serve a special snack in the company of friends and guests. A soft and fragrant whole wheat crust encloses a custard that hides the sweetness of the sour cherries.
Cream and sour cherry is one of the classic combinations of pastry from Puglia, just think of the Pasticciotto.
Now let’s go to the kitchen and I’ll show you how to prepare the WHOLE WHEAT TART with CREAM and SOUR CHERRIES
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 2/3 cups butter
- 1 cups powdered sugar
- 1 egg
- 1 egg yolk
- 1 cup milk
- 3 1/2 tbsp flour (or cornstarch)
- 1/3 cups sugar
- 3 egg yolks
- 1 lemon (zest)
- as needed sour cherries
Tools
- 1 Tart Pan
- 1 Mixer
- 1 Food Scale
Steps
Let’s start preparing the
Let’s start preparing the SHORTCRUST PASTRY, pour the all-purpose flour, whole wheat flour, powdered sugar, cold butter cut into cubes, and the two eggs into the steel bowl.
Set the speed to 1 and mix the ingredients until you get a crumbly mixture similar to sand.
This operation should be done quickly without promoting gluten formation.
Once the mixture is combined, form a round and flat dough, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the custard:
Pour the milk into a saucepan. Add the zest of a lemon. Put the saucepan on the stove and bring the milk to a boil.
Meanwhile, in a bowl, beat the egg yolks with the sugar using a hand whisk. Add the sifted flour and mix again to combine. When the milk is almost boiling, remove it from the heat and pour in the yolks and sugar mixture, continuing to stir.
Put back on the stove and cook for a few minutes, always stirring, until you have a cream of the right consistency.
Pour the custard into a bowl and cover it with cling film in contact.
At this point, take the whole wheat shortcrust pastry dough, remove the film, and divide it in half: roll out one half on a floured work surface. Create a sheet about half a centimeter thick. Butter and flour a 20 cm diameter mold; then roll the pastry sheet onto the rolling pin and lay it over the mold. Run the rolling pin over the edges of the tart pan to remove the excess dough.
Fill the tart with the cream, spreading it evenly with a spatula. Drain the sour cherries from their syrup and place them randomly over the cream. Take the remaining dough and roll it out with the rolling pin to cover the entire surface of the tart. Seal the edges well.
Bake in a preheated static oven at 350°F for about 30 minutes.
Check frequently during the last minutes of baking, as times vary from oven to oven. When the surface is well browned, it is ready.
Let it cool completely before gently removing it from the mold.
Enjoy your meal!!
If using a perforated tart pan, it does not need to be buttered and floured.
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