Cherry Custard Tartlet

Cherry Custard Tartlet

[I know I was supposed to provide the recipe for the passionfruit mousse cake that I had made for my friends last week. However, the pictures for the cake didn't come out as I had hoped and  so in spite of having a rather great recipe I will not able to post it right away. May be some other time. ]

So without further waste of time, I give you  the Cherry Custard Tartlet.

This is perhaps the most gorgeous tartlet you will ever make. Take my word for it. After all what is more festive and beautiful than cherries? Now imagine a flaky, light, buttery tart shell. Filled with creamy thick vanilla custard. And then slathered with cherry sauce. Its brilliant. So take my word for it, you absolutely have to make it.

What You Will Need:

For The Crust: (Makes 24)

175 grams of all-purpose Flour

80 grams unsalted Butter (Cut into small pieces, chilled)

1 teaspoon of Caster sugar

A pinch of cinnamon

1 Egg, lightly beaten

4 tablespoon of chilled water

For the Custard:

1 teaspoon of Vanilla essence

250 ml Milk

250 ml Double Cream

5 Egg yolks

120 grams Caster sugar

Cherries, more cherries please!

 1/2 teaspoon Cornflour

For the Cherry Sauce:

300 grams Cherries (Pitted)

100 grams of castor sugar

100 grams of cherry jam

4 tablespoon of water

Juice of 1 lemon

Method:

The Tartlet Shells:

1. In a food processor, dunk in all the ingredients required for the tart shells.

2. Pulse till it it comes together in clumps.

3. By hand, form the dough into a loose ball.

4. Cover with clingwrap, store it in the fridge for 15 mins.

5. Once cooled, divide the dough in 24 small balls. 

6. Roll out the small balls into double the diameter of the tartlet shells.

Tartlet Shell and a Rolling Pin

7. Press into the tart shells and prick the base of the case with fork.

8. Pre-heat the oven to 200 degrees Celcius, and allow the tartlets to bake for 35 mins.

9. Once done, take the tartlet shells out and allow them to cook in the rack.

Note: Can be made up to 2 days ahead.

The Custard:

1. Put the vanilla essence in a medium pan with the milk and cream. 

2. Bring to the boil slowly then take off the heat and leave to stand. 

3. Lightly whisk the egg yolks and caster sugar and cornflour until pale and thick. 

4. Whisk in the vanilla- infused milk, then wipe out the pan (to get rid of any milk that has caught on the base) and strain the custard mixture back in. 

5. Put it back on a medium heat, stirring continuously until the custard thickens enough to coat the back of a wooden spoon. Don't let it overheat or boil or the egg will curdle. 

6. Allow it to cool and thicken. 

Note: Can be made up to 2 days ahead. Cover with cling-flim if you are not using it right away to avoid forming of a film on top of the custard.

 

The Cherry Sauce:

1. In a pan, take all the ingredients and bring them to a simmer.

2. Once the sauce has thickened to desired consistency, take it off from the heat and allow to cool.

The Assembly:

1. First you take a tartlet shell.

2. Then you brush the tartlet shell base with the cherry sauce. This will allow an even distribution of the cherry flavour.

3. Now take the thickened custard and fill the pastry shell with it.

Custard Filled tartlet

4. Allow to chill in the fridge for 1 hour.

5. Finally pour the cherry sauce on to the filled tartlet shell.

Its ready to serve now. Enjoy!