Tart lemon cream and cherries

Procedure

Tart lemon cream and cherries

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 join the yolks and continue to work the dough. If it's a bit of a dry dough, 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!