Delightful Cherry Cream Tart
Indulge in the luscious flavors of summer with our Delightful Cherry Cream Tart. This exquisite dessert features a perfectly flaky sour cream pastry crust, layered with fresh, juicy sweet cherries and a rich custard filling that is both creamy and delightful. Baked to golden perfection, this tart is a showstopper for any occasion and will bring joy to your family and friends. Serve it chilled and top with a dollop of whipped cream for an irresistible finishing touch.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
3 cups (measured)
sugar
1/2 teaspoon (for pastry)
butter
3/4 cup (softened)
sour cream
1 (8 ounce) container (measured)
eggs
4 (beaten)
sugar
1 cup (for custard)
whipping cream
1/2 cup (measured)
milk
1 cup (scalded, do not boil (I used 2%))
fresh sweet cherries
1 lb (pitted or 1 (16 1/2 ounce) can pitted sweet cherries)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the Sour Cream Pastry by combining the all-purpose flour and 1/2 teaspoon of sugar in a large mixing bowl.
3
Cut in the softened butter using a pastry blender or fork until the mixture resembles coarse crumbs.
4
Stir in the sour cream until the dough holds together; then, turn it out onto a floured surface and knead it gently 2 or 3 times.
5
Divide the dough in half and wrap one half in plastic wrap to freeze for another use.
6
Roll out the remaining half on a lightly floured surface to fit a 10-inch flan pan, ensuring to flute the edges high.
7
Line the pastry shell with aluminum foil and fill it with pie weights or dried beans to keep it from puffing up during baking.
8
Bake the pastry shell at 400°F (200°C) for 10 minutes. Carefully remove the foil and weights, then set the shell aside.
9
Lower the oven temperature to 350°F (175°C).
10
In a large mixing bowl, whisk together the beaten eggs, 1 cup of sugar, and the whipping cream until blended.
11
Gradually add the scalded milk while continuing to whisk until fully combined.
12
Arrange the pitted cherries evenly in the bottom of the cooled pastry shell, then gently pour the custard filling over the cherries.
13
Bake at 350°F (175°C) for 35 to 40 minutes, or until the custard is set and a knife inserted 1 inch from the outer edge comes out clean.
14
Allow the tart to cool completely before serving; the center will continue to set as it cools.
15
For an added touch, garnish with whipped cream before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Delightful Cherry Cream Tart?
It is an exquisite summer dessert featuring a flaky sour cream pastry crust, fresh sweet cherries, and a rich custard filling.
What type of crust is used for this cherry tart?
The recipe uses a homemade Sour Cream Pastry crust made from flour, sugar, softened butter, and sour cream.
How do I prepare the sour cream pastry dough?
Combine flour and sugar, cut in softened butter until crumbly, then stir in sour cream until the dough holds together.
Do I need to knead the pastry dough?
Yes, turn the dough onto a floured surface and knead it gently 2 or 3 times.
Can I freeze the extra pastry dough?
Yes, the recipe suggests dividing the dough in half and freezing one half for later use.
What size pan should I use for the tart?
A 10-inch flan pan is recommended for this recipe.
What is the initial oven temperature for baking the crust?
The oven should be preheated to 400°F (200°C) for the initial pastry shell baking.
How do I prevent the pastry shell from puffing up during baking?
Line the pastry shell with aluminum foil and fill it with pie weights or dried beans.
How long do I blind bake the pastry shell?
Bake the shell at 400°F (200°C) for 10 minutes before removing weights.
Should I lower the temperature after the crust is pre-baked?
Yes, lower the oven temperature to 350°F (175°C) for the custard baking phase.
What ingredients are in the custard filling?
The custard consists of 4 beaten eggs, 1 cup of sugar, 1/2 cup of whipping cream, and 1 cup of scalded milk.
How do I prepare the milk for the custard?
The milk should be scalded, which means heating it until just before it reaches a boil.
Can I use 2% milk for this recipe?
Yes, 2% milk is specifically mentioned as a suitable option for the scalded milk.
How are the cherries arranged in the tart?
Arrange pitted cherries evenly in the bottom of the cooled pastry shell before pouring the custard over them.
Can I use canned cherries instead of fresh ones?
Yes, you can substitute 1 pound of fresh cherries with one 16 1/2 ounce can of pitted sweet cherries.
How long does the tart bake once the filling is added?
Bake the tart at 350°F (175°C) for 35 to 40 minutes.
How can I tell if the cherry cream tart is done?
The tart is done when the custard is set and a knife inserted 1 inch from the outer edge comes out clean.
Should the tart be served immediately after baking?
No, you should allow the tart to cool completely so the center can continue to set.
What is the best way to serve this tart?
Serve the tart chilled, ideally with a dollop of whipped cream on top.
How many eggs are required for the custard?
The recipe requires 4 beaten eggs.
Is the butter used in the pastry melted or softened?
The butter should be softened before being cut into the flour mixture.
Do I need a special tool to mix the butter and flour?
You can use a pastry blender or a simple fork to mix them until they resemble coarse crumbs.
Should the cherries be pitted?
Yes, both fresh and canned cherries must be pitted before adding them to the tart.
How much whipping cream is needed?
The recipe calls for 1/2 cup of whipping cream for the custard filling.
Does the recipe use all-purpose flour?
Yes, the pastry crust requires 3 cups of measured all-purpose flour.
What flavor profile can I expect from this tart?
It is a sweet and creamy dessert with juicy cherry highlights and a buttery crust.
Can I use this recipe for a special occasion?
Yes, it is described as a showstopper that is perfect for any occasion.
Is sugar added to the pastry dough?
Yes, a small amount (1/2 teaspoon) of sugar is added to the pastry flour.
What is the primary category for this recipe?
This recipe falls under the dessert category, specifically tarts and pastries.
What makes the crust unique?
The inclusion of sour cream in the dough creates a uniquely flaky and tender texture.