Cherry tart with vanilla cream

The first time I made this cherry tart with vanilla cream, I was home alone and couldn't wait for it to cool down. The crust was calling to me, and I wasn't sure if it was baking properly in the center or if the cream was getting too thick. I ended up eating a slice straight from the pan, with the warm cherries and the cream still slightly soft. Since then, I've repeated the recipe every summer, as cherries don't last long in the house if you don't quickly turn them into a dessert. Maybe because it's neither too sweet nor too heavy. Plus, you don't need any special skills—just a bit of patience, which is how I learned too.

Let me quickly give you some details to give you an idea. It takes me about an hour and a half to make everything, including chilling time and gathering ingredients (if you don't forget anything at the market, like I do). The quantities below yield a standard tart pan, about 8-10 suitable slices. I wouldn't say it's complicated, but it's not exactly something you can whip up in 20 minutes before guests arrive. You need to chill the crust, cook the cream, and move with patience, but it's not something to be scared of.

INGREDIENTS (for a large tart, 24-26 cm pan):

Crust:
220 g all-purpose flour – the base, gives a flaky texture
100 g cold butter (I use 82% fat) – for flavor and tenderness
60 g sugar – just enough to avoid a bland crust
1 egg – binds everything together, not too much so it stays tender rather than crunchy
a pinch of salt – to enhance the flavor of the crust

Cream:
500 ml milk – I used 3.5%, but any full-fat milk works for a creamy texture
100 g sugar – not too much, as the cherries add sweetness
4 egg yolks – for color and flavor, gives the cream its consistency
60 g flour – thickens and stabilizes the cream
vanilla extract (half a vial, or a good teaspoon) – flavor matters, especially if you're using real vanilla, not synthetic essence

Cherries:
About 500 g fresh cherries (pitted and halved) – they should be firm, not overly ripe ones that release too much juice

INSTRUCTIONS

1. The Crust:

I start with the crust, as it needs time to chill. I put the cold flour and butter directly into a large bowl. I use my fingers or a pastry cutter (if you have one) to crumble the butter into the flour. You don’t need to overdo it; just get a texture like slightly wet sand. Then, I add the sugar, salt, and egg. I mix until I have a soft dough, not too sticky but not too firm either. If it seems too dry, a tablespoon of cold water works.

I cover the bowl with plastic wrap and chill it for about half an hour. It’s crucial to let it chill; otherwise, it won’t roll out properly and will become tough when baked. Once chilled, I take it out onto a work surface, knead it a couple of times to homogenize, then roll it out (I use the baking paper directly to prevent sticking). I place it in a buttered and floured tart pan, pressing down well on the edges.

Tip: I poke it with a fork in several places—I once forgot to do this, and it puffed up while baking, so I had to press it down halfway through. I place baking paper on top and add something heavy— I use dried beans or ceramic weights; anything that won't burn works.

I put the pan in a preheated oven at 180°C, in the middle. Bake for 20-25 minutes, until the edges turn slightly golden. I remove the weights and paper and leave it for another 5 minutes to get a bit of color on the bottom. I take the crust out and let it cool completely on a rack or a large plate. If you put it directly in the fridge in the pan, it will get soggy.

2. The Vanilla Cream:

While the crust is baking, I prepare the cream. In a bowl, I mix the egg yolks with the sugar and vanilla until well combined. Don’t whisk it into a foam; just dissolve the sugar. I add the flour and mix, then gradually add the cold milk to avoid lumps. I transfer the mixture to a double-bottomed saucepan (to prevent sticking) over low heat. This is the part where you need to stay by the pot—keep whisking continuously, with patience. Especially towards the end when it starts to thicken quickly.

This takes about 6-8 minutes. When the cream starts bubbling and looks thick (not too thick, as it will set more in the fridge), I take the pot off the heat. I immediately cover it with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. I let it cool completely, at least to room temperature.

3. Assembly:

With the cooled crust, cooled cream, and pitted cherries, it’s time to put it all together. I remove the crust from the pan and place it on a serving platter. I spread the cream evenly with a spoon or spatula; I don’t stress about it being perfectly smooth since it will be covered with cherries anyway. I arrange the cherries cut side down, pressing them gently into the cream. Don’t press too hard, just enough so they don’t bounce when you slice a piece.

The tart goes in the fridge for at least two hours to allow the cream to set and the flavors to meld. I usually leave it overnight if I can, but I can never resist tasting a slice beforehand.

WHY I MAKE IT OFTEN

This tart has honestly become our seasonal dessert at home. With little sugar, you don’t even need to be in the mood for something very sweet. You can make it with whatever fruit you have at home, but cherries seem to give it the best flavor. It’s eaten cold, perfect after a hearty meal, and you don’t need any special occasion. I love that it’s not complicated, yet it always looks like it came from a bakery (when I’m not in a rush to decorate). It keeps well in the fridge and is great to take to picnics, to the office, or anywhere you need something refreshing.

TIPS, VARIATIONS, AND SERVING IDEAS

Useful tips:
Don’t skip the chilling step for the crust—the rush will ruin the tart, literally. If you skip the chilling, it might puff up while baking.
The cream needs to cook over low heat and with patience; otherwise, it will stick and form lumps. If it does stick a bit, strain it while it's still warm.
Overripe cherries release water, so I prefer firmer, slightly tart ones.
If the crust breaks when you transfer it, don’t panic; it can be easily “patched” by pressing the pieces together—it won’t be visible in the end.

Substitutions and adaptations:
Gluten-free: you can use gluten-free flour specifically for pastry, just make sure it doesn’t leave the crust gritty.
Diet-friendly: you can use coconut sugar or another sweetener; I’ve also tried xylitol, but the cream turns out slightly more matte.
Lactose-free: use lactose-free butter and milk, plus vegetable margarine if you can’t find special butter, but the texture will change a bit.
Fruits: it works very well with sour cherries, apricots, peaches, or even berries. Even plums work, but then I reduce the sugar in the cream.

Variations:
Almond crust: replace 50 g of flour with almond flour for a subtle flavor and a more tender texture.
Cream with whipped cream: you can fold in a bit of whipped cream into the cooled cream for extra lightness.
With glaze: a thin layer of warmed apricot jam on top of the cherries adds shine and keeps the fruit fresh longer.

Serving ideas:
A slice goes wonderfully with coffee for breakfast or as a dessert for a light lunch. With a glass of cold milk, like in the old days, or with a scoop of vanilla ice cream on the side. I’ve also tried it at a picnic, cut into small squares, and it works great, although it’s not as visually appealing as when you slice it on a platter.

FREQUENTLY ASKED QUESTIONS

1. Can I use canned or frozen cherries?
Yes, but make sure to drain them well and pat them dry with paper towels; otherwise, they will release too much water into the cream and make it too soft.

2. What if I don’t have a tart pan?
You can use any shallow pan, even a rectangular cake tin, just be careful not to use one that’s too small, or the crust will be too thick and won’t bake properly.

3. What happens if the cream doesn’t thicken?
Either the milk was too cold and you added it all at once, or you didn’t cook it long enough. Put it back on the heat and keep stirring, preferably with a wooden spoon. If it still won’t thicken, add a little cornstarch dissolved in cold water, but not too much.

4. Can I use a different type of sugar?
Yes, brown sugar gives a more caramelized flavor but changes the color of the cream. I don’t recommend honey, as it can cause the cream to curdle when heated.

5. What if the crust crumbles when I roll it out?
This is a sign that there isn’t enough butter or it got too warm. Put it in the fridge and try again. If it still doesn’t work, knead in a little cold water.

NUTRITIONAL VALUES (approximate, per slice out of 10)

A slice has about 260-280 kcal, with:
Carbohydrates: about 31 g (from flour, sugar, cherries)
Proteins: 5 g (from egg, egg yolks, milk)
Fats: 11 g (from butter, egg, egg yolks)
It’s not the most diet-friendly dessert, but it’s not a calorie bomb either, especially if you share the tart among several people. It has the advantage of not being overly sweet, and the cherries add vitamins and fiber. For those looking to reduce sugar, you can lower it to 50 g in both the cream and the crust without affecting the final taste.

HOW TO STORE AND REHEAT

This tart keeps well in the fridge, covered with plastic wrap or in a container, for about 3 days. I don’t recommend keeping it longer, as the fruit releases water and makes the crust soggy. There’s no need to reheat it—it’s best served cold, as the cream stays firm and the fruit retains its fresh taste. If it’s been too long and the crust has gotten soggy, you can place it for 2-3 minutes on the oven rack at 100°C, but it will lose its flaky texture and be more like a cookie. Personally, I prefer to eat it straight from the fridge. And no, it doesn’t freeze well; the cream changes texture, and the crust becomes strange. It’s better to make it fresh.

For preparing the crust, we will need a deep bowl in which we will mix the butter and sugar until a paste forms. We add the egg and incorporate it while continuing to mix. Finally, we add the salt and flour gradually until a not too hard dough forms, which we place in the refrigerator for 30 minutes. Later, we transfer the mixture to the work surface and roll it out a bit with a rolling pin to give it shape. We transfer it to a greased baking dish with a little oil and flour and prick it in several places with a fork, then place parchment paper on top and a weight to prevent it from rising. We bake it for about 25 minutes, after which we remove it from the mold and let it cool on a platter. For preparing the cream, mix the 4 egg yolks and vanilla essence, then add the flour and homogenize. Start pouring in the milk little by little and continue mixing. After incorporating all of it, place the pot on the heat and keep stirring to prevent burning. When the cream thickens, take it off the heat, cover it with plastic wrap, and let it cool. Finally, we pour the cream into the crust made from the dough, arrange it evenly, and add the pitted cherries cut in half. The platter is placed in the refrigerator for a few hours and then it's ready to serve! Enjoy your meal, dear ones!

 Ingredients: Crust: 220 g flour, 100 g butter, 60 g sugar, 1 egg, a pinch of salt. Cream: 500 ml milk, 100 g sugar, 4 egg yolks, 60 g flour, 1 vanilla essence.

 Tags:  cherry tart