You must try this cherry tart . It's so good that when you finish it, if you're from my gang of chocolate eaters, you wonder, "Did anyone say I like chocolate?" :)))
If you don't have small tart shapes, it can be made in a large shape, it won't be a problem, I even think it will be easier and faster to prepare. I had 6 pieces, but I still had a piece of dough from which I made some simple biscuits for children.
- For the dough:
- 60 g butter
- 130 g flour
- 1 or
- 50 g powdered sugar
- For the filling:
- 150 g pitted cherries
- 1 tablespoon sugar
- 1 tablespoon starch
- 1 tablespoon milk
- 2 yolks
- For meringue:
- 2 egg whites
- 2 tablespoons sugar
- 1 vanilla sugar
Preparation Tart with cherries:
In a bowl, mix the flour with the sugar and a pinch of salt. Then add the diced egg and cold butter and start kneading quickly with your fingertips, until you get a compact and homogeneous dough. Cover with cling film and refrigerate for at least half an hour.
Break pieces of dough and put them in shapes. The dough being quite "greasy", I didn't grease the shapes with anything. Prick the dough from place to place with a fork and bake on medium heat for about 10 minutes, during which time we will prepare the filling.
The yolks are mixed with the sugar until they turn white and become like a cream. Add the starch, mix well, then "dissolve" everything with a little milk. Put the pot on low heat and boil until it starts to thicken, stirring constantly, taking care not to stick to the bottom of the pot. For safety it can be boiled on a steam bath.
Set the pot aside on the fire and add the cherries. If the cherries leave too much juice and the composition softens, put the pot back on the fire and bring a few more boils, until the composition thickens again.
Whisk the egg whites with a pinch of salt. Gradually add the sugar mixed with the vanilla sugar and mix vigorously until you get a hard and shiny foam, which makes cakes when we remove the blades from the mixer.
Remove the dough forms from the oven and fill them with the cherry composition. Sprinkle the meringue over each tart. Put the tray back in the oven over high heat, until the meringue is browned.