Cherry Cream Tart — this beloved German dessert will soon be your new favorite!
- 5 years ago
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You'll need:
For the cherry compote:
- 1 jar sour cherries
- 2 tbsp cherry jelly
For the cream mousse:
- 3½ fl oz whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla flavoring
For the pastry layers:
- 1 baked shortcrust pastry
- 2 round puff pastry sheets
- 2 tsp water
- 2 tbsp sugar
As decoration:
- icing sugar
Here's how:
Tip: When preparing the shortcrust pastry before baking, prick the pastry with a fork over a large surface area.
1. First, you make the compote. Empty the jar of cherries into a pan, but catch the cherries in a sieve as your pour and let them drip dry a little. Put the sieve on one side, bring the pure cherry juice to the boil and stir in the cherry jelly with a whisk. Then add in the drained cherries. Take the compote off the heat.
2. For the mousse, add the icing sugar and vanilla flavoring to the cream and beat it until it's stiff.
3. Spread half of the compote over the baked shortcrust pastry.
4. Put a little less than half the cream in a piping bag with a large round spout and pipe it onto the cherries in circles from the outside edge to the center.
5. Lay both sheets of puff pastry on baking trays lined with baking parchment. Cut one of the dough circles into 12 equal pieces. Brush both sheets with water and sprinkle the sugar evenly over both of them, before baking them in a convection oven for 10 minutes at 390°F.
6. After they have cooled, lay the intact circle of pastry on top of the cream as the next layer of your tart. For the next layers, repeat the earlier steps with the rest of the cherries, and about ¾ of the rest of the cream.
7. Next, squeeze a dab of cream under the bottom of every dough triangle from the second sheet of puff pastry then place them in a circle as the last layer of the tart.
8. To finish, sieve a little icing sugar over the tart, to give that little something extra.
You can also find all the details on our website: http://www.scrumdiddlyumptious.com/cherry-cream-tart/
You'll need:
For the cherry compote:
- 1 jar sour cherries
- 2 tbsp cherry jelly
For the cream mousse:
- 3½ fl oz whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla flavoring
For the pastry layers:
- 1 baked shortcrust pastry
- 2 round puff pastry sheets
- 2 tsp water
- 2 tbsp sugar
As decoration:
- icing sugar
Here's how:
Tip: When preparing the shortcrust pastry before baking, prick the pastry with a fork over a large surface area.
1. First, you make the compote. Empty the jar of cherries into a pan, but catch the cherries in a sieve as your pour and let them drip dry a little. Put the sieve on one side, bring the pure cherry juice to the boil and stir in the cherry jelly with a whisk. Then add in the drained cherries. Take the compote off the heat.
2. For the mousse, add the icing sugar and vanilla flavoring to the cream and beat it until it's stiff.
3. Spread half of the compote over the baked shortcrust pastry.
4. Put a little less than half the cream in a piping bag with a large round spout and pipe it onto the cherries in circles from the outside edge to the center.
5. Lay both sheets of puff pastry on baking trays lined with baking parchment. Cut one of the dough circles into 12 equal pieces. Brush both sheets with water and sprinkle the sugar evenly over both of them, before baking them in a convection oven for 10 minutes at 390°F.
6. After they have cooled, lay the intact circle of pastry on top of the cream as the next layer of your tart. For the next layers, repeat the earlier steps with the rest of the cherries, and about ¾ of the rest of the cream.
7. Next, squeeze a dab of cream under the bottom of every dough triangle from the second sheet of puff pastry then place them in a circle as the last layer of the tart.
8. To finish, sieve a little icing sugar over the tart, to give that little something extra.
You can also find all the details on our website: http://www.scrumdiddlyumptious.com/cherry-cream-tart/