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Sour cherry and almond gateau
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Elevate your dessert game with a luxurious sour cherry and almond gateau topped with luscious homemade creme patissiere.
Ingredients:
  • 665.00 ml plain flour
  • 33.00 gm almond meal (ground almonds)
  • 1 lemon, rind finely grated
  • 141.90 gm caster sugar
  • 150g unsalted butter, softened
  • 2 eggs
  • 1 egg yolk
  • 8.80 gm vanilla extract
  • 125.00 ml sour cherry jam
  • 6 egg yolks
  • 215.00 gm caster sugar
  • 125.00 ml plain flour
  • 75.00 gm almond meal (ground almonds)
  • 1030.00 gm milk
Instructions:
  • In a large bowl, whisk together egg yolks and sugar until pale and creamy. Add flour and almond meal, stirring to combine. In a saucepan over medium-high heat, bring milk and vanilla just to a boil. Slowly pour the hot milk over the egg mixture while whisking constantly. Return the mixture to the saucepan over medium-low heat. Cook and stir with a wooden spoon for 15 minutes until the custard boils. Simmer for an additional 2 minutes. Transfer the custard to a heatproof bowl and cover the surface with plastic wrap. Chill in the refrigerator until cold.
  • In a food processor, blend together flour, almond meal, lemon rind, sugar, and butter until the mixture resembles fine breadcrumbs. Then, add 1 egg, egg yolk, and vanilla and process until the dough forms. Transfer the dough onto a floured surface, knead until smooth. Divide the pastry into two portions, 1/3 and 2/3. Shape the 1/3 portion into a 6cm round and the 2/3 portion into a 10cm round. Wrap both portions in greaseproof paper and chill in the fridge for 30 minutes.
  • Preheat your oven to 180°C. Roll out a large pastry round to 30cm between 2 sheets of baking paper. Line the base and sides of a 22cm (base) fluted tart pan with removable base. Trim off any excess pastry.
  • 1. Prepare the tart: Line a baking tray with parchment paper. Spread the pastry base with jam, then spoon over the creme patissiere, smoothing the surface. Roll out the reserved pastry between two sheets of baking paper to a 23cm round. Place the round over the filling, pressing the edges to seal. Trim any excess pastry. 2. Brush and bake: Beat the remaining egg and brush it over the tart. Gently score the pastry top with a fork in a crisscross pattern. Bake in the oven for 40 minutes or until golden brown. 3. Serve: Allow the tart to cool before serving. Enjoy!

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