An update on the classic French fruit tart with pastry cream, this Instagram-worthy beauty from Millbrae’s Anita Chu celebrates summer and the return to baking for those outside your cohort. The Dessert First blogger posted this showstopper tart, dotted with Rainier and Bing cherries, on June 8 and it’s already a hit. The inky, almost-blue hue of the darkest cherries contrasts with the red-and-white colors of the lighter picks to create a sophisticated patriotic presentation for your Fourth of July festivities.
Ombre Cherry Tart
Makes 1 tart
INGREDIENTS
Tart Crust:
1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ cup unsalted butter, cold, cut into 1-inch pieces
1 tablespoon cold water
¼ teaspoon almond extract
Pastry Cream:
1 cup whole milk, divided use
2 tablespoons plus 3 tablespoons sugar, divided use
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup heavy cream
Topping:
½ pound cherries, a mix of Bings and Rainiers
DIRECTIONS
For the crust: Combine flour, sugar and salt in a food processor. Pulse to combine.
Add butter and pulse until butter is in pea-sized pieces.
Combine water and almond extract and drizzle over the mixture. Pulse to combine until the mixture resembles coarse crumbs – it should not be fully combined into a ball.
Turn out mixture onto a clean work surface and gently press together. If you have trouble making it stick together, add a few more drops of water.
Gently press dough into a 4-inch by 13-inch rectangular tart pan and press into the sides to form a tart shell. Chill in refrigerator while you heat the oven to 375 degrees.
Line the dough with foil and fill with pie weights. Bake tart crust for 15 to 20 minutes. Remove the foil and bake until golden, 12 to 15 minutes more. Remove from oven and let cool.
For the pastry cream: Combine ¾ cup milk with 2 tablespoons sugar in a small saucepan. Heat on the stove over medium heat, until the sugar is dissolved and bubbles appear along the edges of the pan.
Meanwhile, whisk together the egg yolks and 3 tablespoons sugar in a bowl.
Whisk the cornstarch and remaining ¼ cup milk in a small bowl, then add it to the egg yolk mixture, whisking to combine.
Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. Stir in the vanilla and almond extracts.
Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface and refrigerate until needed.
When you are ready to use the pastry cream, use a mixer to whip the cream to soft peaks, then fold gently into the pastry cream to lighten it.
To finish the tart: Spoon the pastry cream into the tart shell and spread evenly. Fill the tart shell to just below the top; you may have some pastry cream left over.
Wash and pit the cherries, and slice in half. Arrange cherry halves by color, from darkest to lightest, on top of the pastry cream. Serve immediately.
— Anita Chu, Dessert First
