Cherry Cream Tartlets Recipe
This high on flavor cherry cream tartlets recipe awaits you!. This cherry cream tartlets as a dessert is a winner! Stock up on more and more fruits as you will want to make this cherry cream tartlets time and again. Once you try preparing this cherry cream tartlets, I am sure you will be making it again!.
Ingredients
Pastry:
1/2 cup plus 1 tablespoon (125 g) butter, softened
3/4 cup (90 g) powdered sugar, sifted
1 teaspoon vanilla sugar
Pinch of salt
1 egg
1-2/3 cups (250 g) all-purpose flour
Filling:
1 (1 -lb., 456-g) can pitted black cherries
2/3 cup (150 ml) whipping cream
1/2 cup (125 ml) milk
4 tablespoons (50 g) butter
1 egg plus 1 egg yolk
3 tablespoons (20 g) cornstarch
Pinch of salt
2 teaspoons sugar
Directions
To make pastry, beat butter, powdered sugar, vanilla sugar, salt and egg in a medium bowl.
Sift flour over mixture.
Knead together to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
With a cookie cutter, cut out rounds to fit ten to twelve 3-inch (7.5-cm) tartlet pans.
Place dough in pans without stretching.
Bake blind 10 minutes or until just golden.
Remove tartlets from oven but leave in pans.
Reduce oven temperature to 350°F (175°C).
To make filling, drain cherries and pat dry on paper towels.
Place a few in each tartlet shell.
Put cream, milk, butter, egg and egg yolk, cornstarch, salt and sugar into a small saucepan.
Cook gently, stirring constantly until thickened.
Pour over cherries.
Bake tartlets 20 to 25 minutes or until topping is lightly browned.
Cool slightly in pans, then transfer tartlets to a rack to cool completely.
Sift flour over mixture.
Knead together to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
With a cookie cutter, cut out rounds to fit ten to twelve 3-inch (7.5-cm) tartlet pans.
Place dough in pans without stretching.
Bake blind 10 minutes or until just golden.
Remove tartlets from oven but leave in pans.
Reduce oven temperature to 350°F (175°C).
To make filling, drain cherries and pat dry on paper towels.
Place a few in each tartlet shell.
Put cream, milk, butter, egg and egg yolk, cornstarch, salt and sugar into a small saucepan.
Cook gently, stirring constantly until thickened.
Pour over cherries.
Bake tartlets 20 to 25 minutes or until topping is lightly browned.
Cool slightly in pans, then transfer tartlets to a rack to cool completely.
