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Thursday, December 27, 2012,2:53 AM by
J.Sujatha

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CHERRY AND CUSTARD PUFF TARTS

Serves :
6

Preparation Time :
45 minutes

Cooking Time :
35 minutes

Preparation Method :

  • The Cherries: Add cherries in a small pan with orange juice and sugar, cover and simmer gently for 10-12 minutes or until softened. Remove from heat and set aside.
  • The Custard: Beat the eggs, egg yolk with 3 tablespoons sugar in a bowl until pale and creamy. Stir in cornflour.
  • Bring créme fraîche to the boil, then pour onto egg mixture, whisking constantly.
  • Return mixture to pan and slowly bring to the boil over low heat, stirring constantly.
  • Cook gently for 2 minutes then remove from heat. Stir in vanilla and sprinkle remaining sugar over top of custard to prevent a skin forming.
  • Tarts: Roll out pastry thinly and line into individual, fairly deep, flan tins. Bake until crisp and golden brown.
  • Remove from oven and cool for sometime before lifting crusts from tin. Allow to cool completely.
  • Stir the custard well, fill filo crusts and set on serving plates. Drain cherries and spoon them on top of custard.

INGREDIENTS

  • 24 shortcrust pastry
  • 220 ml créme fraîche
  • 100 grams unsalted butter, melted for the custard
  • 50 grams caster sugar
  • 1 tablespoon cornflour
  • 2 large eggs
  • 1 large egg yolk
  • ½ teaspoon vanilla essence

The Cherries

  • 300 grams ripe cherries, stoned
  • 100 ml orange juice
  • Caster sugar, to taste

5 comments for “Cherry and Custard Puff Tarts”

  • Posted Sunday, February 12, 2023 at 9:16:17 PM

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