Cherry Tart

Faisal Al-FarsiKuhar

Sastojci

• 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

Koraci

1. 1

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

   Potreban pribor:

   Posuda za miješanje

   5 min
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.

   Potreban pribor:

   Posuda za miješanje

   🍳

   Whisk

   5 min
3. 3

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

   5 min
4. 4

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

   Potreban pribor:

   🍳

   Dusted Surface

   5 min
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 min
6. 6

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

   Potreban pribor:

   Pećnica

   5 min
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.

   Potreban pribor:

   Lim za pečenje

   10 min
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 min
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 min
10. 10

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

    5 min

Nutritivne činjenice

* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.

Prehrambene značajke i oznake