Cherry tart with aromatic cream
Cherry tart with flavored cream is a delicacy that perfectly combines the sweet-sour flavors of cherries with a fine and aromatic cream. This dessert is ideal for warm summer days, having a light and refreshing texture. Next, I will present the recipe step by step, with useful tips and details that will help you achieve a fantastic result.
Preparation time: 30 minutes
Baking time: 55-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8-10
Ingredients needed
For the tart dough:
- 250 g wheat flour (ideally use 000 flour for a finer texture)
- 50 g powdered sugar (for a more delicate taste)
- 125 g butter (at room temperature, cut into cubes and preferably of high quality)
- 1 egg, lightly beaten
- A pinch of baking powder (to make the dough more tender)
- Zest of one lemon (or other preferred flavors: orange zest, cinnamon, vanilla)
- About 2 tablespoons of milk (to bind the dough)
For the cream:
- 1 liter of milk (preferably whole for a richer cream)
- 3 eggs and 2 yolks
- 200 g sugar (you can adjust the amount to taste)
- 50 g butter
- 90 g starch (to thicken the cream)
- Spices to taste (a few cloves, a piece of nutmeg, cinnamon, anise)
- Zest of one lemon
- 700 g fresh or canned cherries (other berries can be used as an alternative)
- 1 packet of red tort-gel (gelatin glaze)
History of fruit tarts
Tart is a term that comes from French and refers to an open pie, often filled with various fruits. It is a dessert that has evolved over time, influenced by different culinary cultures. Cherry tart, in particular, is appreciated for its combination of sweet and sour, and cherries add a note of freshness. This recipe has become popular due to its versatility, being adaptable to different types of fruits and flavors.
Preparing the dough
1. Sifting the dry ingredients: In a large bowl, sift the flour together with the powdered sugar. This step is essential as it aerates the flour, helping to achieve a more tender dough.
2. Adding the butter: Place the butter cubes on top of the flour mixture and start kneading them with your fingertips until you achieve a consistency similar to breadcrumbs. It is important not to heat your hands too much, as the butter may melt.
3. Including flavors: Add the lemon zest and mix well. The lemon flavor will contrast nicely with the sweetness of the cherries.
4. Forming the dough: Add the beaten egg and the 2 tablespoons of milk. Mix gently until the ingredients come together into a ball of dough. Avoid over-kneading, as the dough will become elastic and difficult to roll out.
5. Chilling the dough: Wrap the dough in plastic wrap and leave it in the fridge for at least 30 minutes. This step will help solidify the butter, making the dough easier to roll out.
Baking the crusts
6. Preparing the pan: Preheat the oven to 180°C. Grease a round tart pan with butter and dust it with flour to prevent sticking.
7. Rolling out the dough: Remove the dough from the fridge and roll it out into a thin sheet. Carefully place it in the prepared pan, leaving a little excess at the edges. This step is important, as the dough will shrink slightly during baking.
8. Preparing the crusts: Prick the crust with a fork and cover it with a piece of parchment paper. Place a weight (beans or rice) on top to prevent puffing. Bake the crust for 20 minutes at 180°C, then remove the paper and weight. Bake again at 160°C for 25-30 minutes, until the crust turns golden.
9. Cooling the crusts: After baking, allow the crust to cool completely, then trim the excess edges with scissors or a bread knife.
Preparing the cream
10. Boiling the milk: In a saucepan with a lid, bring 3/4 of the milk to a boil together with the lemon zest and spices. Cover and let the flavors infuse.
11. Mixing the ingredients: Separately, dissolve the starch in the remaining milk. Beat the eggs and yolks with the sugar until homogeneous. Gradually add the hot milk while stirring vigorously to avoid lumps.
12. Thickening the cream: Pour the mixture back into the saucepan and place over low heat, stirring continuously. When the cream thickens and falls heavily from the spoon, it is ready. Pour it into a metal container to cool faster.
Assembling the tart
13. Filling the crusts: When the cream has cooled completely, use a piping bag to fill the tart crust, leaving the edge slightly higher.
14. Adding the cherries: Drain the cherries from their juice and arrange them beautifully in the center of the cream.
15. Glazing: Prepare the gelatin according to the package instructions and carefully pour it over the cherries. This will give a glossy appearance and help keep the cherries in place.
Serving and variations
The cherry tart with flavored cream is served cold, making it a perfect dessert for any occasion. You can garnish it with a few mint leaves or a dollop of whipped cream for an extra touch of refinement. This tart is wonderful when paired with vanilla ice cream or a fragrant coffee.
Useful tips
- Make sure all ingredients are at room temperature, especially the butter, to achieve a homogeneous dough.
- If you don’t have fresh cherries on hand, you can use frozen fruit or even canned ones, but make sure to drain them well.
- Experiment with different flavors in your cream: you can add a splash of vanilla extract or a few drops of rum for a more intense note.
Frequently asked questions
1. Can I use other fruits?
Absolutely! This recipe is very versatile. You can try raspberries, cherries, or even peaches.
2. How can I make the dough crispier?
You can add a tablespoon of vinegar or lemon juice to the dough to make it crispier.
3. How long does the tart last in the fridge?
The tart keeps well in the fridge for 3-4 days, but it is recommended to consume it as fresh as possible to enjoy the optimal flavors.
Nutritional benefits
Cherry tart is not only delicious but also beneficial. Cherries are rich in antioxidants, vitamins A and C, and have anti-inflammatory properties. Additionally, consuming dairy contributes to meeting calcium and protein needs. This combination makes the dessert not only a pleasure but also a healthier choice.
Conclusion
Making a cherry tart with flavored cream is a true culinary art, but with a little patience and attention to detail, anyone can become a master in the kitchen. I encourage you to try this recipe, enjoy every step, and share the result with your loved ones. They will surely appreciate your effort and will ask for an extra serving!
Ingredients: For the tart dough, you need: 250 g flour, 50 g powdered sugar, 125 g butter, at room temperature, cut into cubes, 1 lightly beaten egg, 1 tsp baking powder (mix it with the flour; in this case, the baking powder is used to tenderize the dough, not to make it rise), lemon zest (or other flavors: orange zest, cinnamon, vanilla, etc.), a little milk (about 2 tablespoons). For the cream: 1 liter of milk, 3 eggs and 2 egg yolks, 200 g sugar, 50 g butter, 90 g starch, a few cloves, a piece of nutmeg and/or cinnamon (not powdered), a star anise, or other spices... zest of one lemon, 700 g fresh/canned cherries (or other red fruits), 1 packet of red tort-gel (gelatin glaze).
