Cherry Tart

Faisal Al-FarsiCuisinier

Ingrédients

• 1 1/2 cups flour
  1.5 cup
• 1/2 cup butter, softened
  0.5 cup
• 1/2 cup powdered sugar
  0.5 cup
• 1 egg
  1 piece
• 1/2 teaspoon vanilla
  0.5 teaspoon
• A pinch of salt
  0
• 1 1/4 tablespoons custard powder
  1.3 tablespoon
• 220 ml liquid milk, or 1 cup milk
  220 ml
• Sugar to taste
  0
• Cherries
  0
• Cherry jam for a glossy layer
  0

Mesures

1. 1

   For the dough, sift the flour and set it aside.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Place the butter and sugar in a bowl, beat with a whisk until the mixture is creamy, add the egg, vanilla, and continue beating.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
3. 3

   Add the flour mixture and knead until you have a slightly crumbly dough.

   5 minutes
4. 4

   Place the dough on a surface dusted with a little flour, knead it 4-5 times until you get a smooth dough.

   Matériel requis:

   🍳

   Dusted Surface

   5 minutes
5. 5

   Shape the dough into small balls, place them in the tart molds to cover the bottom and sides. Refrigerate for about an hour, then use a small wooden stick to make small holes in the dough.

   60 minutes
6. 6

   Preheat the oven to 200°C. Position the middle rack.

   Matériel requis:

   Four

   5 minutes
7. 7

   Place the molds on a baking sheet and put them in the oven for 8-10 minutes or until golden brown, then let the dough cool completely on a rack.

   Matériel requis:

   Plaque de cuisson

   10 minutes
8. 8

   Spread the filling in the tart and place the cherries with a small brush, then apply cherry jam for a glossy layer.

   5 minutes
9. 9

   For the filling, add the custard, milk, and sugar to a pot and stir until the ingredients dissolve, place the mixture over low heat until you get a thick cream.

   10 minutes
10. 10

    Strain the mixture into a deep dish and let it cool, then pour it over the tart.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques