This has been a very busy social week for us. We have been getting together with friends all week, making up for lost time. Sharing good foods and desserts with good friends just makes getting together that much more fun. Janet had made some tabbouleh and asked if we wanted any, since she had made a whole bunch. Ironically, we were going to use up our leftover steak as gyros for dinner, Quick and Easy Gyros so I just told Janet and Bob and to come on over and we could all enjoy everything together. I made some tsaziki sauce, heated everything up, and pulled out the chips and hummus. For dessert I made a cherry custard tart. Success yet again. I love it when a plan comes together.
Cherry Custard Tart
Pate Sucre Dough Honey and Pine Nut Tart
Cherry Custard Filling
4 large egg yolks
1/2 cup sugar
1 TBSP cornstarch
1/2 tsp salt
1 tsp vanilla
1 cup heavy cream
1 TBSP sweet liqueur – I used pomegranate liqueur
2 1/2-3 cups cherries, sweet or tart, cut in half and pitted
powdered sugar for dusting.
Preheat the oven to 350* F or about 180* C.
Once the dough has been chilled, roll it out to fit a 10″ tart pan and firmly press the dough into the pan. Arrange the cherry halves around the dough.
Whisk together the egg yolks, sugar and cornstarch. Then add the rest of the ingredients and whisk everything together well. Carefully pour the custard over the cherries. Place the tart in the oven and bake for at least 40 minutes, or until the center is completely set and the crust is lightly golden.
When the tart is done, let it cool completely before removing from the tart pan and dusting with powdered sugar.
You can definitely enjoy the tart as it, but it is much better when served either warm or at room temperature with some fresh whipped cream or ice cream.
Stay safe and stay well Everyone. ‘Til next time.