- 300g Sweet Pastry Dough
- 125g Cherries (washed, cleaned and pitted)
- 225ml Half and Half
- 2 Eggs (plus 1 additional egg for egg wash)
- 1 Egg Yolk
- 50g Sugar, plus additional for sprinkling during baking
- 1 Lemon (Zest only, finely grated)
- Roll out the sweet pastry dough to roughly 11 inches in diameter and carefully line a 10 inch tart mold/ring with a removable bottom. Fold in the excess dough around the edges of the tart to produce a double layer/thickness and use a sharp knife to trim off any excess. Cover with cling film and chill in the fridge for at least 30mins.
- Preheat the oven to 375ºF.
- Make a egg wash, by cracking one egg and whisking it with a bit of salt.
- Remove the chilled tart case from the fridge, and place onto a baking sheet/pan. Cover the tart pastry with parchment paper, and either fill with baking beans. Place the tart case in the center of the oven and blind bake for 30mins, till 70% cooked through. Take it out of the oven and remove the parchment paper and baking beans from the tart case. Apply the egg wash all over the surface of the tart shell and return to the oven for a further 10mins.
- Reduce your oven temperature down to 325ºF
- In a small pan, add the half and half, sugar and lemon zest together and cook over medium low heat until it reaches a simmer. Whisk together the two eggs and egg yolk and pour the hot cream mixture over the eggs and whisk thoroughly.
- Scatter your pitted cherries over your precooked tart shell and pour your warm custard all over. Sprinkle the top of your filled tart lightly with a bit of sugar before placing it into the oven. Bake in the center of the oven for 20-30mins until the custard filling has set and the top is lightly golden brown.
- When cooked, remove from the oven and allow to cool to room temperature before serving.
- It’s important to allow your pastry to “rest” for at least 30mins after you’ve rolled it out into your tart mold/ring. This helps relaxes the gluten within the dough and helps prevent it from shrinking. Alternatively, I would recommend rolling out your dough the day before and allow it to rest overnight so that you have one less job to do and everything is ready to be baked from the get go.
- Since your placing the tart case on top of a baking sheet during baking, the heat from the oven has a harder time penetrating through the base of the tart case. So the edges end up cooking faster than the base of the tart pastry shell. That’s why it’s important to fold the edges into themselves to produce a double layer of pastry around the edges, so that both the edges and base cook at roughly the same time.
- You place the tart case on a baking sheet/pan for a couple of reasons. First, it’s much easier to transport with a baking sheet/pan versus the tart case by itself. Second, after you fill your tart shell with custard, the baking sheet/pan will catch any spills from the filling that might occur during baking. It’s much easier to clean a dirty baking sheet/pan than a oven tbh.
- During baking, if there are any holes in your pastry while you’re blind baking you can patch them up with a little leftover raw pastry dough and egg wash to fill in the cracks.
- You can substitute fresh pitted cherries with frozen ones without any issues. The frozen ones might “bleed” their juices a little into the custard, making the filling less attractive. But that’s purely cosmetic and doesn’t effect the taste.
- You can make this pastry a day or two before and keep it chilled in the fridge. I would recommend you take it out of the fridge at least an hour before serving, so that it’s not stone cold.