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Cherry & Custard Tart

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Dessert
Recipe Preparation Level: difficult
    Melted butter, for greasing
    Extra plain flour, for dusting
    2 x 425g (12oz) cans stoneless black cherries, drained on paper towel
    1 egg white, lightly whisked, for brushing
    Caster sugar, for sprinkling
    PASTRY
    1 1/2 cups plain flour, sifted
    1 tsp baking powder
    pinch salt
    100g (3 1/2oz) chilled unsalted butter, diced
    1 lemon, rind finely grated
    75g (1/2 cup) caster sugar
    1 small egg
    1 small egg yolk
    CUSTARD FILLING
    1 1/2 tbs cornflour
    1 tbs plain flour
    55g (1/4 cup) caster sugar
    2 egg yolks
    1 egg, lighly whisked
    375mls (1 1/2 cups) milk
    2 tsp vanilla essence
    2-3 drops almond essence (optional)

    1. To make the pastry, place the plain flour, baking powder and salt into the bowl of a food processor. Add the chilled butter and process until the mixture resembles fine breadcrumbs. Add the lemon rind and sugar and process until combined. Add the egg and egg yolk and process until the mixture starts to come together. Bring the pastry together with your hands and wrap well in plastic wrap. Place in the fridge for 15mins to rest.
    2. Brush a 20cm (8") (base measurement) flan tin with removeable base with the melted butter to lightly grease. Roll a little more than 1/2 the pastry between 2 pieces of lightly floured non-stick baking to a circle large enough to line the flan tin. Carefully line the greased flan tin with the pastry and then trim the edges. Roll remaining pastry between the floured baking to a circle just large enough to cover the top of the tart and place on a tray. Placed lined tart and the pastry circle in the fridge for 2 hours to chill.
    3. Meanwhile, to make the custard, combine the cornflour, plain flour, sugar, egg yolks and egg in a medium heavy-based saucepan. Gradually stir in a little of the milk to form a smooth paste. Place the remaining milk in a small saucepan and heat over med-high heat until almost boiling. Remove from the heat and gradually whisk the milk into the egg mixture. Place the saucepan over a low heat and cook, stirring constantly, until the mixture boils and thickens. Stir in the vanilla essence and almond essence, if using. Pour into a large bowl and place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Place in the fridge and cool completely.
    4. Preheat oven to 180C (350F). Remove the pastry top from the fridge 10mins before assembling the tart to allow it to soften slightly.
    5. To assemble the tart, fill the chilled pastry base with the cool custard. Arrange the drained cherries over the custard. Place the pastry top over the cherries. Press the edges of the base and top together to seal and trim away any excess pastry. Prick the pastry all over with a fork. Brush the pastry with whisked egg white and sprinkle lightly with the caster sugar. Bake in preheated oven for 40-45mins or until the pastry is dark golden. Remove from the oven and allow the tart to cool completely before serving at room temperature or chilled.

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