Cherry Vanilla Custard Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 tablespoons ice water
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 4 egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon vanilla bean paste
• 1/8 teaspoon salt
• 1 1/2 cups fresh or frozen cherries, pitted and halved
• 1/4 cup cherry preserves
• 1 tablespoon sliced almonds, toasted, for garnish

Method

1. 1

   In a food processor, pulse the flour, sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. 2

   Drizzle in the ice water 1 tablespoon at a time, pulsing after each addition, until the dough just comes together when pinched.

3. 3

   Shape the dough into a disk, wrap in plastic, and chill in the refrigerator until firm.

   30:00 · Chill dough
4. 4

   On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch tart pan, pressing into the fluted edges and trimming excess. Prick the bottom with a fork and chill 15 minutes.

   15:00 · Chill shell
5. 5

   Preheat the oven to 375°F. Line the tart shell with parchment and fill with pie weights, then blind bake until the edges are set.

   15:00 · Blind bake with weights
6. 6

   Remove the weights and parchment and continue baking the crust until pale golden and dry looking. Set aside to cool.

   10:00 · Bake crust uncovered
7. 7

   In a saucepan, warm the milk and heavy cream over medium heat until steaming but not boiling.

   5:00 · Warm milk mixture
8. 8

   In a bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth and pale.

9. 9

   Slowly whisk the warm milk mixture into the egg yolks in a thin stream to temper, then pour everything back into the saucepan.

10. 10

    Cook the custard over medium-low heat, whisking constantly, until thickened and it holds a ribbon shape off the whisk.

    5:00 · Cook custard
11. 11

    Remove from heat and stir in the vanilla bean paste. Strain through a fine sieve into a bowl.

12. 12

    Fold the halved cherries into the warm custard, then pour the mixture into the cooled tart shell, spreading evenly.

13. 13

    Bake at 350°F until the custard is set around the edges but still slightly wobbly in the center.

    20:00 · Bake tart
14. 14

    Cool the tart to room temperature on a wire rack, then refrigerate until fully chilled and firm.

15. 15

    Warm the cherry preserves slightly and brush over the top of the tart for a glossy finish. Sprinkle with toasted almonds before slicing.