Cherry tart with custard

Amazingly delicious tart!!!

You will need:

The dough
230 g flour
1/2 teaspoon salt
150 g butter

Filling
1 packet frozen cherries (300-350 g)
12 g gelatin
1-2 tbsp sugar

3 eggs
300 ml of milk
50 g of sugar
10 g of vanilla sugar (I took the seeds of half a vanilla pod)
40 g corn starch
40 g butter

How to prepare:

1. To begin to prepare the jelly filling (see p. 3). Until the jelly hardens, make the crust. Mix the flour with salt, add cold butter and RUB into crumbs or chop in a food processor. Add 2-3 tbsp cold water and knead the dough. Wrap in cling film and leave in the fridge for an hour. Roll out to a thickness of about 3 mm and put into a form, forming a raised edge height of about 3 cm (can be higher). The remains of the crop. Prick the dough with a fork and spread on top of some cargo (peas, rice, special balls) of the dough for baking is not deformed. Bake in a preheated 200 degree oven for 15 minutes, then remove the cargo and bake for 10 more minutes. Let the cake completely ottati and remove from the mold.

2. Prepare the custard: mix eggs with sugar, anilinium sugar and starch and beat with a mixer. Milk heated in a saucepan to boil, a thin stream pour in eggs, stirring constantly. Return the mixture to stove and on low heat, stirring constantly, cook until thick. Remove from heat, add butter, stir until smooth. Ready cream cool it down and spread on the cake.

3. Express with thawed cherries and juice diluted with water to bring total liquid volume to 150 ml. Add sugar and bring to the boil. Remove from heat, add gelatin, stir. Cooled and put into the fridge. By the end of the manipulation test and the cream jelly will start to seize slightly (but it should not harden!), this is exactly the consistency we need. If jelly remained liquid — can put on a few minutes in the freezer. Cherries spread on the custard, and on top pour slightly set jello. Leave in the fridge overnight (or for a couple of hours) to the layers completely frozen.

Bon appetit!

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