The custard and sour cherry tart is definitely one of the most popular desserts.

A real delight that everyone always enjoys.

In my recipe, the shortcrust pastry is made without butter and with whole cane sugar, which gives it a darker color compared to the traditional one.

Meanwhile, I prepare the custard without waste, as I use whole eggs, and believe me, it’s really excellent.

This tart can be served as a dessert at the end of meals, as a snack, and even as a gift to friends and relatives. It is always greatly appreciated.

Ingredients for the custard and sour cherry tart

1 shortcrust pastry
custard
2.8 oz sour cherries with syrup
to taste powdered sugar

Tools

1 Saucepan
1 Tart pan
1 Dough board
1 Rolling pin
1 Fluted wheel
1 Fork

Steps to prepare the custard and sour cherry tart

To prepare the delicious custard and sour cherry tart, let’s start by preparing the custard, which you can find the recipe by clicking on the name, and the oil-based shortcrust pastry.

Then lightly oil a tart pan and spread, with your hands, three-quarters of the shortcrust pastry, creating side edges half a centimeter high, and prick the surface with a fork so that no bubbles form during baking. Then pour the previously cooled custard evenly, covered with plastic wrap.
In the meantime, roll out, with the help of a rolling pin, the remaining shortcrust pastry on a dough board until obtaining a sheet approximately 0.08 inches thick and form strips, cutting them with a fluted wheel, or a knife, with which we will decorate the tart. Finally, add the sour cherries and bake at 356°F for about 30 minutes
Once baked, remove from the oven and let it cool. Finish with a dusting of powdered sugar and finally serve… enjoy!