Cherry Tart

Faisal Al-FarsiCozinheiro

Ingredientes

• 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

Passos

1. 1

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

   Utensílios necessários:

   Tigela de mistura

   5 minutos
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.

   Utensílios necessários:

   Tigela de mistura

   🍳

   Whisk

   5 minutos
3. 3

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

   5 minutos
4. 4

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

   Utensílios necessários:

   🍳

   Dusted Surface

   5 minutos
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 minutos
6. 6

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

   Utensílios necessários:

   Forno

   5 minutos
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.

   Utensílios necessários:

   Tabuleiro de forno

   10 minutos
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 minutos
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 minutos
10. 10

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

    5 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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