Tart with Cherries-Italian Dessert

Apr 30, 2021

4 min read

Updated: Oct 23

Italian Tarts with Custard Cream and Cherries

One of my absolute favorite desserts has to be the delightful Italian tart, particularly the version that features a luscious custard cream paired with sweet, succulent cherries. This exquisite treat not only showcases the rich culinary traditions of Italy but also offers a perfect balance of flavors and textures that tantalize the taste buds. The combination of the creamy custard and the vibrant cherries creates a delightful contrast that is both visually appealing and deliciously satisfying.

Ingredients

To embark on this culinary adventure, you will need a few key ingredients. First, for the tart crust, gather all-purpose flour, unsalted butter, sugar, and a pinch of salt. These ingredients come together to form a buttery, flaky base that perfectly complements the creamy filling. For the custard cream, you will need milk, eggs, sugar, vanilla extract, and cornstarch. This mixture is what gives the tart its rich, velvety texture. Finally, fresh cherries are essential for topping the tart, adding a burst of flavor and a pop of color that makes the dessert truly irresistible.

Preparation Steps

The preparation of this Italian tart is straightforward, making it an excellent choice for both novice bakers and seasoned chefs. Start by preparing the tart crust. In a mixing bowl, combine the flour, sugar, and salt, then cut in the butter until the mixture resembles coarse crumbs. Next, gradually add cold water until the dough comes together. Once formed, wrap the dough in plastic wrap and refrigerate it for about 30 minutes to allow it to chill and firm up.

While the crust is chilling, you can prepare the custard cream. In a saucepan, heat the milk gently until it is warm but not boiling. In a separate bowl, whisk together the eggs, sugar, cornstarch, and vanilla extract until smooth. Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a creamy custard. Once thickened, remove it from heat and let it cool slightly.

After the dough has chilled, roll it out on a floured surface and carefully transfer it to a tart pan, pressing it into the edges. Trim any excess dough and prick the bottom with a fork to prevent bubbling during baking. Pre-bake the crust in a preheated oven until it is lightly golden, which should take about 15-20 minutes.

Once the tart shell has cooled, pour the custard cream into the crust, spreading it evenly. Now comes the fun part: topping the custard with fresh cherries. You can either halve the cherries and arrange them artfully on top or leave them whole for a more rustic look. The cherries not only add a burst of flavor but also contribute to the overall aesthetic of the tart, making it a stunning centerpiece for any dessert table.

Final Touches

For an extra touch of sweetness, consider drizzling a light glaze made from cherry juice or a simple syrup over the cherries before serving. This will enhance their natural sweetness and add a glossy finish to the tart. Allow the tart to set in the refrigerator for a couple of hours, which will help the flavors meld beautifully and ensure that each slice holds its shape when cut.

Conclusion

In conclusion, this Italian tart with custard cream and cherries is not just a dessert; it’s an experience. The ease of preparation combined with the rich flavors makes it a go-to recipe for gatherings, celebrations, or simply to indulge in a sweet treat at home. With its delightful combination of textures and flavors, this tart is sure to impress anyone who has the pleasure of tasting it. Follow the recipe, and enjoy every delicious bite!

Ingredients: 50 min. total, 24 cm mold, simple

For the pastry:

For the filling:

Preparation:

Prepare the short pastry:

Put the soft butter at room temperature in a bowl together with the sugar and mix with the spoon until a homogeneous cream is obtained. Add the whole egg and let it absorb. Then add the flour and knead quickly. Put the shortcrust pastry between two sheets of parchment paper and roll it out with a rolling pin, then put it in a tart pan and put a sheet of parchment paper on top.
Lay the dough with your hands and gently press. The dough must go all the way to the edge of your mold and to the top of the mold.
Bake the shortcrust pastry base in a preheated oven at 180 °C for about 20 minutes, then take it out of the oven and let it cool.

Custard Cream:

Put the egg yolks and sugar in a bowl and whip them for a few minutes, then add the flour and mix.
Heat the milk and put the egg mixture in the center, then cook without stirring until bubbles form on the surface. Turn quickly and cook for another couple of minutes.
While the custard cools down a little, pit all the cherries and cut them in half.
With the help of a spoon, spread the cream to the top and flatten on the baked cake and place the cherries on top of it and sprinkle a little juice with a spoon.
Leave the cake to cool at room temperature for a few hours. Cut pieces and serve.

Buon appetito!

NOTE:

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