The lightest, crispiest pastry encases fleshy fresh cherries and toasted flaked almonds enveloped in a good old-fashioned vanilla custard. The tart is topped topped with more cherries… food glorious food, no better way to capture the heart of a loved one …
I use a deep 12 inch tart dish
Heat the oven to 175 C
For the Sweet Pastry:
100 g Butter or Margarine
5g Baking Powder
80 g Sugar
Few drops Vanilla Extract
Sieve flour and baking powder. Rub in butter until mixture is like fine breadcrumbs.
Add vanilla extract and mix in well.
Dissolve the sugar into the cold water. Make well in the middle of the dry ingredients and bring together. Place in cling film in fridge for at least half an hour.
Grease the tart dish and I usually dust it lightly with flour. Roll out pastry and line the bottom of the dish. Dock the pastry with a fork and place in fridge again for at least 15 minutes.
Bake the pastry case blind for about 10 minutes to give it more texture. For a quick way to bake blind without the hassle, look up my post on baking blind.
For the filling:
1 large can Evaporated Milk
500 g water
200 g sugar
Rind of half an orange and half a lemon
Few drops Vanilla
Separately, 100 g cornflour mixed in 150 g water
75 g toasted flaked almonds, chopped
And of course the cherries, two punnets, halved and remove the stone
Gently heat the first four ingredients and bring to a gentle boil stirring with a wooden spoon. Add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Allow to cool slightly for a few minutes and add half the cherries and the flaked almonds. Stir in and make sure you spoon this into the pastry case while it is still warm.
Decorate with the rest of the halved cherries before the custard cools down completely so that they will set in the tart. Place in fridge. To serve you can either dust lightly with icing sugar or leave without. The glossy cherries are beautiful enough without the sugar…..
‘There is no love sincerer than the love of food…’ from the heart of the Mediterranean
‘…I think Ann loves you that way…’ George Bernard Shaw