We are in the season of cherries, so I could not prepare a couple of desserts made from one of my favorite fruits: Today I leave you the recipe for a luscious tart lemon custard and fresh cherries. The cherries must be put in the whole sweet and I explain here in a short video as denocciolare in a huff leaving them whole cherries. Treasure and cherish it because it will serve you well for another dessert next week. I decided not to brush the pastry with the egg yolk but sprinkle with a little’ brown sugar, to give it a rustic touch. If you want to decorate the tart as I did, you just have to derive from the pastry of diskettes and then to bend slightly prior to lay them on the sweet, so that it seems almost like chips. Have a good day!
PIES OF PASTRY CREAM WITH LEMON AND CHERRIES (doses for a cake of 24 cm in diameter)Print This
- FOR THE PASTRY
- 250 grams of flour 00
- 120 grams of cold butter
- a large pinch of salt
- 100 grams caster sugar
- grated rind of half a lemon, organic
- 1 egg yolk
- cold whole milk, as required and if necessary
- FOR THE PASTRY CREAM
- 500 ml whole milk
- 4 egg yolks
- 40 grams of corn starch or flour 00
- 80 grams of caster sugar
- grated rind of one lemon organic
- AND STILL
- 350 grams of pitted cherries (look here how to do it)
- brown sugar to sprinkle the cake, just enough
For the pastry: put flour on the work surface, Salt, sugar, grated lemon peel and the cold butter cut into cubes. Mix with the fingertips until obtaining a dough large crumbs, then add the yolks and continue to work the dough. If it is a mixture slightly’ dry, add a tablespoon or two of whole milk. Continue to work the pastry to obtain a smooth dough, dry and smooth. Wrap the dough in film for food and store the pastry in the refrigerator for at least half an hour.
For the custard: whisk in a bowl the egg yolks and half the sugar. Mix flour or cornstarch with the remaining sugar and add the powder to the yolks, stirring constantly, until you have a smooth batter. Heat the milk with the grated lemon rind, but without bringing to the boil. Remove the milk from the heat, filter and pour in the egg mixture, sugar and flour, always beating with a whisk. Cook over low heat, stirring constantly, until the cream has thickened, then Simmer for two minutes, stirring constantly, to avoid that the cream will stick on the bottom of the pot. Transfer the custard into a bowl, cover with plastic wrap to touch food and allow to cool completely.
Denocciolare cherries so that they remain whole, as you can see in this short video tutorial.
Grease and flour a cake pan of 24 cm in diameter, roll out the pastry dough with a rolling pin to a thickness of 3-4 mm in diameter and coat the bottom and the edges of the pan. Slightly Prick the pastry bottom with the tines of a fork. Pour the custard into the pan, evenly covered with cherries, pressing so that sink well into the cream. Decorate the cake with the advanced pastry, as Favorites: with classic pastry strips, with discs, hearts or other.
Sprinkle the surface of the cake with brown sugar and bake for 45 minutes or until the custard tart and cherries is golden. Remove from oven and let cool completely before serving. Bon appétit!
You can prepare quietly both the dough shortbread is the custard with a day in advance and store in the fridge. The dough should be well wrapped in plastic wrap and the custard must be covered by for food in contact film. If you want, instead of the cherries can use peaches or apricots.