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Sour-cherry custard tart
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Prep Time:
175 minutes
Cook Time:
25 minutes
Total Time:
200 minutes
Bake a decadent sour cherry custard tart.
Ingredients:
  • Ice cubes (for water bath)
  • 450g cherry
  • 20.00 ml brandy
  • 110g caster sugar
  • 200g plain flour
  • 100g chilled unsalted butter, chopped
  • 40g icing sugar
  • 1 egg yolk
  • 250ml milk
  • 300ml pure (thin) cream
  • 1 vanilla bean, split lengthways, seeds lightly scraped
  • 5 large egg yolks
  • 75g caster sugar
Instructions:
  • In a heavy-based saucepan over medium heat, gently heat the milk, cream, vanilla pod, and seeds until just below boiling point; then take it off the heat.
  • Whisk egg yolks and sugar until combined. Slowly whisk in hot milk mixture. Return mixture to pan over medium-low heat. Stir gently with a wooden spoon for 4-5 minutes until custard reaches 75°C or coats the back of a spoon.
  • Strain the mixture through a fine sieve into a container, removing the vanilla pod.
  • In a small pan, combine 2 tablespoons of boiling water with gelatine. Let it sit for 5 minutes, then gently heat until fully dissolved. Mix the gelatine into the hot custard, strain through a sieve into a clean bowl, and cool over a water bath while preparing the pastry.
  • In a food processor, blend flour, butter, and sugar until you get fine crumbs. Add yolk and one tablespoon of chilled water, and blend until the mixture forms a smooth ball. Shape the dough into a flat rectangle, wrap it in plastic, and refrigerate for 20 minutes.
  • Pat dry 1 cup (200g) cherries with paper towel, then blend or process with the brandy into a smooth puree.
  • 1. Preheat your oven to 180C. Roll out the pastry on a lightly floured surface to 3mm thickness. Use it to line a rectangular, 11cm x 34cm loose-bottomed tart pan. Chill for 20 minutes. 2. Line the pastry with baking paper and fill it with pastry weights or uncooked rice. Bake for 10 minutes. 3. Remove the paper and weights, then bake for another 10 minutes or until the pastry is dry and golden. Let it cool. 4. Spread the pastry with cherry puree and chill for 10 minutes. 5. Pour in the custard and chill for 2 hours until set.
  • In a saucepan, combine sugar and cherry liquid over low heat until sugar dissolves, then bring to a boil over high heat for 5 minutes. Stir in the remaining 1 1/4 cups (250g) cherries and simmer over medium heat for 2 minutes. Allow to cool. To serve, garnish the tart with cherries and a drizzle of syrup.

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