We recommend: open cherry cake made from shortcrust pastry, or, as they are also called such cakes, cherry tart. Gently and divinely delicious, considering that custard was also hidden in this pie between the layer of dough and berries.
The beauty of open cherry dough made from shortcrust pastry lies in the fact that the delicious filling is not hidden under the layer of dough, but laid out on it, like on a dish. Already one type of such tarts excites appetite.
How to cook a cherry tart with custard, recipe
Flour - 230 gr.
Butter - 200 gr.
Salt - 0.5 tsp.
Cherry - 400 gr.
Milk - 300 ml.
Eggs - 3 pcs.
Sugar - 5 tbsp.
Gelatin - 12 gr.
Vanilla sugar - 10 gr.
Corn starch - 40 gr.
Pour gelatin with water and let stand for 20 minutes until swelling.
Washed cherries free of stones and pour 150 grams. water, add 2 tbsp. sugar and bring to a boil. Then remove the cherry from the heat, add the swollen gelatin, mix. When the mass has cooled down a bit, put it in the fridge.
Mix flour and salt, add chopped butter (150 g) and chop it with flour into fine crumbs. Add 2-3 tablespoons. cold water and knead the tart dough. To bring down the dough in one, to wrap it with a film and put it in an hour in the cold for maturation.
Read also:Blueberry has ripened: three recipes for amazing blueberry pies
For the cream filling of cherry tart with custard, beat into a homogeneous mass of the egg, the remaining sugar, starch and vanilla sugar.
Bring the milk to the boil in a pan with a wide bottom, but do not boil it. Reduce the heat and, constantly stirring, in a thin stream pour the egg mixture into the milk. Do not stop stirring, boil the mixture until thick.
Then remove the custard from the heat, add 50 gr. butter, stir and allow to cool completely.
Let the dough settle in the refrigerator and roll out with a layer of 3-4 mm across the diameter of the baking dish. We spread it in a greased and sprinkled with breadcrumbs form, forming the bottom and sides of the future cherry pie.
Prick the surface of the dough in several places with a fork, sprinkle with flour and cover with a layer of baking paper. Put dry beans, peas or rice on top of the paper - they will help the cake not to lose its shape during baking.
Bake the base of an open cherry pie for 15 minutes at a temperature of 200 degrees. Then remove the paper with the load, and bake another 10 minutes at 180 degrees.
Remove the prepared cake base from the mold, let it cool slightly and fill with custard. Put cherry jelly on top of the cream, which by this time should already have slightly grabbed.
Collected cherry tart with custard, put in the fridge for 2-3 hours. To cream and jelly completely frozen.