Cherry Tart for a Special Birthday
A symphony of flavors that dance on your taste buds.
Ingredients
For the dough
- 125 g butter melted and cooled
- 90 g caster sugar
- 170 g plain flour I used a gluten-free blend
- 1 tbsp cocoa powder
- 2 tbsp ground almonds
For the filling
- 200 ml double cream
- 2 whole eggs and 1 egg yolk lightly beaten.
- 50 g caster sugar
- A few drops vanilla extract
- 300 g cherries canned, fresh, or frozen
Instructions
- Grease a pie dish and preheat the oven to 180oC.
- Mix the butter and caster sugar, then add the flour, cocoa powder and half the ground almonds. Stir until you have a ball of dough.
- Press the dough into the dish with your fingertips, making sure that it is even and not too thick. Bake for about 15 minutes.
- Meanwhile, halve and pit the cherries.
- Remove the pastry case from the oven and lower the oven temperature to about 150oC.
- Sprinkle the remaining ground almonds over the pastry base.
- To make the custard, put the cream in a pan and gently heat over a low temperature until warmed through. Whisk the eggs, sugar, and vanilla extract together in a jug until light and frothy. Slowly pour the cream onto this mixture, continuing to whisk all the time.
- Place the cherries into the pastry case, then pout over the custard. Return to the oven for about 40 mins, but keep an eye on it. You want to keep a slight wobble in the center.