Easy Cherry Custard Tart with No-Roll Crust Recipe

If you are looking for a dessert that feels like a warm hug from your kitchen, the Easy Cherry Custard Tart with No-Roll Crust Recipe is exactly what you need. This tart brings together luscious, fresh cherries nestled in a heavenly vanilla custard, all resting on a buttery, tender crust that doesn’t require any rolling or refrigeration before baking. It’s a brilliant combination of simplicity and elegance, perfect for sharing with friends, slicing for family gatherings, or treating yourself to a homemade delight that looks as fantastic as it tastes.

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe has been carefully chosen to create the perfect harmony of flavors and textures. From the buttery crust that provides a tender base, to the creamy custard that sets just right, and those bright, juicy cherries that pop with freshness — each component is simple yet essential to make this tart a showstopper.

• Unsalted butter (½ cup, melted and cooled): Gives the crust its rich, tender texture and buttery flavor.
• Sugar (7 tablespoons for crust + 3 tablespoons for filling): Balances sweetness in both crust and custard filling.
• All-purpose flour (1 ¼ cups for crust + 2 tablespoons for filling): Forms the foundation of the crust and also thickens the custard.
• Pinch of salt: Enhances all the flavors, making the tart truly pop.
• Finely ground almonds or almond flour (2 tablespoons): Adds a subtle nutty fragrance and texture to the base after baking.
• Heavy cream (¾ cup): Makes the custard rich and velvety.
• Eggs (2, room temperature): Provide structure and creaminess for the custard filling.
• Vanilla extract (1 teaspoon): Brings warmth and depth to the custard flavor.
• Fresh cherries (1 pound, pitted): Star of the show, adding burst of juicy sweetness and vibrancy.

How to Make Easy Cherry Custard Tart with No-Roll Crust Recipe

Step 1: Prepare the Oven and Tart Pan

Start by preheating your oven to 350ºF (180°C) and get a 9-inch tart pan with a removable bottom ready. This ensures even baking and easy removal once your tart is done.

Step 2: Make the No-Roll Crust

In a large bowl, stir together the melted butter and sugar until blended smoothly. Then add the flour and a pinch of salt, mixing gently just until it forms a soft dough. Avoid overmixing to keep the crust tender. Transfer the dough to your tart pan by breaking it into small chunks and pressing it evenly along the bottom and sides using your floured fingertips. Don’t worry if it looks like there’s not enough dough — it will stretch just right. Bake for 15 to 18 minutes until it’s beginning to lightly brown.

Step 3: Sprinkle Ground Almonds Over the Crust

Once the crust is baked, take it out and immediately sprinkle the ground almonds or almond flour evenly over the base. This little touch adds a delightful nutty crunch and aroma that perfectly complements the custard and cherries.

Step 4: Prepare the Cherry Custard Filling

Whisk together the heavy cream, eggs, vanilla extract, and sugar until well combined. Then stir in the flour gently until smooth — no beating here, just a careful mix to incorporate. This custard base will set beautifully while baking and keep the filling silky.

Step 5: Assemble and Bake

Arrange the pitted cherries in an even layer over the almond-topped crust. Then slowly pour the custard mixture over the fruit, spreading it with a spoon if needed to cover all cherries. Place the tart back in the oven and bake for 40 to 50 minutes until the custard is almost set but still slightly jiggly in the center. This subtle wobble guarantees an irresistibly creamy texture once cooled.

Step 6: Cool and Serve

Remove your tart from the oven and cool completely on a wire rack. For the best flavor and texture, refrigerate it wrapped for 1 to 2 hours before serving. This rest time lets the custard firm up and the flavors deepen beautifully.

How to Serve Easy Cherry Custard Tart with No-Roll Crust Recipe

Garnishes

A simple dusting of powdered sugar turns this tart into something elegantly festive. Fresh cherries on top add color and freshness. If you want to impress even more, a dollop of whipped cream with a sprinkle of grated chocolate is sheer magic on each slice.

Side Dishes

This tart shines as a standalone dessert but pairs wonderfully with a scoop of vanilla ice cream or a serving of fresh berries. The contrast of cold cream or tart berries against the warm custard makes every bite delightful.

Creative Ways to Present

Try serving individual slices on pretty plates with a drizzle of cherry sauce or a splash of crème anglaise. You can also add edible flowers or mint leaves as colorful accents — presentation matters when sharing this beauty with friends!

Make Ahead and Storage

Storing Leftovers

Wrap leftover tart tightly with plastic wrap or store in an airtight container to prevent drying out. Refrigerate and enjoy within 2 to 3 days for peak freshness and flavor.

Freezing

If you want to make this dessert ahead of time, freezing is possible but not ideal for the delicate custard texture. Freeze the tart covered tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving, but expect slightly softer pastry.

Reheating

For warm servings, gently reheat slices in a low oven at 300ºF (150°C) for 10 to 15 minutes. Avoid microwaving as it can make the custard curdle or become rubbery. Served warm or chilled, the tart is delicious either way.

FAQs

Can I use frozen cherries for this tart?

Yes, frozen cherries work well if fresh aren’t available. Just be sure to thaw and drain them thoroughly to prevent excess moisture from making the crust soggy.

Do I have to use almond flour for the topping?

Not necessarily. You can substitute ground plain vanilla cookies or finely ground hazelnuts to add a similar crunchy, flavorful layer on the crust base.

Why doesn’t the crust need refrigeration or rolling?

This recipe uses a unique method of distributing dough pieces directly in the tart pan, which lets the butter integrate perfectly without chilling or rolling. This saves time without compromising texture.

How do I know when the custard is done baking?

The custard is ready when it is barely firm and just a little jiggly in the center. This ensures a creamy consistency after cooling rather than a rubbery texture.

Can I make this tart gluten-free?

Yes, try substituting the all-purpose flour with a gluten-free blend and use certified gluten-free almond flour. The texture may vary slightly but it should still be delicious.

Final Thoughts

There is truly something magical about the Easy Cherry Custard Tart with No-Roll Crust Recipe: it combines ease, elegance, and the deliciousness of fresh fruit with creamy custard in a way that feels both special and comforting. Whether you’re treating yourself on a quiet evening or impressing guests at a gathering, this tart promises to bring smiles and warm memories. I can’t wait for you to try it and make it a new favorite in your dessert repertoire!

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