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Recipe: Cherry Custard In Almond Pastry
Similar Categories: Cherry, Custard, Almond, Pastry
Serves 6-8.
1 Almond Tart Pastry
(recipe below)
1/2 cup milk
1/2 cup whipping cream
2 whole eggs
2 egg yolks
1/2 cup sugar
Pinch ground nutmeg
1 tablespoon kirsch(cherry liqueur)
1 egg white, lightly beaten
2 1/4 cups fresh sweet cherries, pitted and stemmed
1/4 cup confectioners' sugar (optional)
Preheat oven to 400 degrees. Use Almond Tart Pastry to line a 9
1/2-inch tart tin with removable bottom. Blind-bake crust until
partially baked; set aside to cool.
Bring milk to a simmer; add whipping cream. In a mixing bowl, whisk
eggs, egg yolks, sugar and nutmeg together. Slowly add hot milk
mixture; stir well to blend; let cool. Stir in kirsch.
Preheat oven to 400 degrees. Brush tart shell with a thin layer of
lightly beaten egg white. Arrange pitted cherries (whole or cut in
halt) in an even layer over bottom of tart shell. Pour egg mixture
over cherries, filling pastry crust no more than 3/4 full.
Bake for 10 minutes at 400 degrees. Reduce heat to 325 degrees; bake
until custard is set (about 35 minutes).
If desired, sift confectioners' sugar over tart. Place under hot
broiler to caramelize sugar. Watch carefully to avoid burning sugar.
Serve tart slightly warm.
Cook's note: Almond pastry complements the flavor of the sweet
cherries in this tart. If you don't have time to make the crust, bake
the custard in a lightly buttered 9-inch pie pan or a baking dish of
similar size.
1 Almond Tart Pastry
(recipe below)
1/2 cup milk
1/2 cup whipping cream
2 whole eggs
2 egg yolks
1/2 cup sugar
Pinch ground nutmeg
1 tablespoon kirsch(cherry liqueur)
1 egg white, lightly beaten
2 1/4 cups fresh sweet cherries, pitted and stemmed
1/4 cup confectioners' sugar (optional)
Preheat oven to 400 degrees. Use Almond Tart Pastry to line a 9
1/2-inch tart tin with removable bottom. Blind-bake crust until
partially baked; set aside to cool.
Bring milk to a simmer; add whipping cream. In a mixing bowl, whisk
eggs, egg yolks, sugar and nutmeg together. Slowly add hot milk
mixture; stir well to blend; let cool. Stir in kirsch.
Preheat oven to 400 degrees. Brush tart shell with a thin layer of
lightly beaten egg white. Arrange pitted cherries (whole or cut in
halt) in an even layer over bottom of tart shell. Pour egg mixture
over cherries, filling pastry crust no more than 3/4 full.
Bake for 10 minutes at 400 degrees. Reduce heat to 325 degrees; bake
until custard is set (about 35 minutes).
If desired, sift confectioners' sugar over tart. Place under hot
broiler to caramelize sugar. Watch carefully to avoid burning sugar.
Serve tart slightly warm.
Cook's note: Almond pastry complements the flavor of the sweet
cherries in this tart. If you don't have time to make the crust, bake
the custard in a lightly buttered 9-inch pie pan or a baking dish of
similar size.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Cherry, Custard, Almond, Pastry
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