Celebrate a birthday, or any special occasion or simply delight your guests, with this delectable dessert.
The tart has a soft chocolate pastry base.
Teamed with a white chocolate custard filling and soft red (jar or canned) cherries hiding throughout it.
It is moist and delicious!
You won't need the juice from the cherry jar or can for this recipe, so I always save it by straining it into a glass.
Topped up with ice-cold water you'll get a lovely refreshing drink as you prepare the tart.
White Chocolate Cherry Tart
For The Pastry:
175 grams ( 6.17 ounces) of plain flour
4 Tablespoons of caster sugar
2 Tablespoons of cocoa powder
125 grams ( 4.40 ounces) of butter, chilled and cubed
1 medium egg yolk
1 Tablespoon cold water
In a food processor, pulse the flour and the cocoa to combine. Add the butter and pulse to the crumbling stage.
(if you don't have a food processor you can rub the butter into the flour/cocoa using clean fingers)
Next, add the sugar, then the egg yolk, and water.
You want the pastry to come together in a dough, so add more water if needed.
Press into a 23 x 23cm (9 x 9 inch)
Chill for 30 minutes while the oven preheats to 200 degrees Celsius ( 392 Fahrenheit)
Bake for 20 minutes.
Set aside to cool while you make the filling.
Reduce temperature to 140 Celsius ( 284 Fahrenheit) now.
For The Filling:
2 medium eggs, plus the yolk from the pastry
1 teaspoon vanilla essence or paste
200 grams (1 and 1/4 cups) of white chocolate melts
500 ml (2 cups) double cream
250g pitted jar or can of cherries, drained
In a pot whisk together eggs, the egg yolk, and vanilla until combined.
Heat the cream until just steaming, lower the heat, then stirring constantly add the egg mixture. When it is slightly thickened, remove it from the heat and add the chocolate.
Stir until the chocolate is melted.
Place the drained cherries over the chocolate pastry, and carefully pour over the custard.
Any excess custard can be baked in ramekins to be served with extra cherries and cream.
(I had two ramekins of excess custard)
Bake for 40 to 50 minutes.
Cool completely in the tin.
Cut into pieces to serve.
Yield: 6 large or 9 small servings.
Printable recipe HERE
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