Description
This Easy Cherry Custard Tart combines a simple no-roll crust with a delicate vanilla custard filling and fresh cherries for a delightful dessert that requires minimal prep and baking skills.
Ingredients
Scale
For the crust:
- ½ cup unsalted butter, melted and cooled
- 7 tablespoons sugar (scant ½ cup)
- 1 ¼ cups all-purpose flour
- Pinch of salt
- 2 tablespoons finely ground almonds or almond flour, or ground plain vanilla cookies
For the filling:
- ¾ cup heavy cream
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 pound fresh cherries, pitted
Instructions
- Preheat Oven: Preheat the oven to 350ºF (180°C) and prepare a 9-inch (24cm) round tart pan with a removable bottom for easy release.
- Pit Cherries: Place 1 pound of fresh cherries in a bowl and pit them carefully, making sure they are ready to be arranged on the tart.
- Make Crust Dough: In a large mixing bowl, stir together ½ cup melted unsalted butter and 7 tablespoons sugar using a spatula. Add 1 ¼ cups all-purpose flour and a pinch of salt, stirring gently until a soft dough forms. Avoid overmixing or handling the dough with your hands to keep it tender.
- Form Crust in Pan: Transfer the dough to the prepared tart pan, distributing it in small pieces. Press the dough evenly into the sides first and then the base using floured fingertips. The dough may seem insufficient but it will cover the pan adequately.
- Par-Bake Crust: Bake the crust in the oven for 15-18 minutes until it begins to brown. Remove from oven and sprinkle 2 tablespoons finely ground almonds or almond flour evenly over the base.
- Prepare Filling: In a bowl, whisk together ¾ cup heavy cream, 2 eggs, 1 teaspoon vanilla extract, and 3 tablespoons granulated sugar gently. Then whisk in 2 tablespoons all-purpose flour just until incorporated, avoiding over-beating.
- Assemble Tart: Arrange the pitted cherries evenly over the partially baked crust. Slowly pour the custard filling over the cherries, ensuring even distribution.
- Bake Tart: Return the tart to the oven and bake for 40-50 minutes until the filling is barely firm and still slightly jiggly in the center, which ensures a creamy texture after cooling.
- Cool and Serve: Remove the tart from the oven and cool completely on a wire rack. Optionally refrigerate it for 1-2 hours wrapped before serving. Dust with powdered sugar and garnish with fresh cherries. For extra indulgence, serve with whipped cream and grated chocolate.
- Storage: Refrigerate any leftovers wrapped well to prevent drying out.
Notes
- Baking times can vary based on your oven and bakeware; use an oven thermometer for accurate temperature.
- The tart is done when the filling barely jiggles in the center, ensuring creaminess after cooling.
- Serving suggestions include dusting with powdered sugar, adding extra fresh cherries, whipped cream, and grated chocolate for added flavor.
- The crust does not require refrigeration or rolling, making it quick and easy to prepare.