Sour cherry custard tart

This scrumptious tart combines sweet and sour flavours to become a crowd-pleasing dessert, high tea or special afternoon treat.
Sour Cherry Custard TartAustralian Women's Weekly
1H 10M



1.Preheat oven to 200°C (180°C fan-forced). Grease a 24cm-round loose-based flan tin.
2.Process flour, icing sugar and butter until just combined. Add egg yolk and water; process until mixture just comes together. Knead dough lightly until smooth, wrap in plastic; refrigerate 30 minutes. Roll pastry between sheets of baking paper until large enough to line prepared tin. Lift pastry into tin, trim edge. Refrigerate 20 minutes.
3.Line pastry case with baking paper then fill with dried beans or uncooked rice. Bake for 15 minutes. Reduce oven temperature to 160°C (140°C fan-forced). Remove paper and beans, bake, uncovered, about 10 minutes or until browned, Cover edges with foil if over browned. Cool.
4.Meanwhile, heat the cream, vanilla bean and seeds, and caster sugar in a medium pan until the sugar dissolves. Remove from heat. Cool slightly. Stir in the eggs; strain into a jug.
5.Place cherries in pastry case. Gently pour custard over cherries. Bake tart for about 30 minutes or until custard is just set. Cool.

Not suitable to freeze. Not suitable to microwave.


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