The cold cherry tart was born out of the desire to make a dessert with cherries, but ensuring this fruit was not baked in the oven.
I made a shortcrust pastry base, baked it in the oven, and then filled it with custard and garnished with cherries…too good!!!
The amount of shortcrust pastry will be slightly more than needed, but you can still make another tart or quick cookies.
I prefer eating cherries or strawberries as they are and not using them in recipes, but this time I bought them specifically to make a dessert.
Obviously, the leftover cherries are just for eating…did you have any doubts? We are in the right season where cherries are available everywhere, so what are you waiting for?
Approx. 455 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making the Cold Cherry Tart
- 3 Eggs (medium)
- 1/3 cup Sunflower seed oil
- 1 cup Sugar
- 1 packet Vanilla
- 1 Grated lemon peel
- 1 packet Baking powder
- 4 1/3 cups All-purpose flour
- 1/3 cup All-purpose flour (for the work surface)
- 2 Eggs (large)
- 1 1/2 cups Whole milk
- 2 tbsps Sugar
- 2 tbsps Cornstarch (cornflour)
- 1 packet Vanilla
- 12 oz Cherries
- 1 tsp Lemon juice
- 1 tsp Sugar
- 1 packet Cake glaze
Tools
- 1 Pan tart pan
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