Name: Cherry & custard tart recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 sheets frozen shortcrust pastry, partially thawed; 20.00 ml caster sugar; 1½ tbsp custard powder; 375ml (1½ cups) milk; 200g cherries, halved, stones removed

by Amira Georgy Last updated on 08/01/2023

Life is just a bowl of cherry...and custard tart! - Amira Georgy

Ingredients

2 sheets frozen shortcrust pastry, partially thawed
1 tbsp caster sugar
1½ tbsp custard powder
375ml (1½ cups) milk
200g cherries, halved, stones removed

Method

Step 1

Grease a 2.5cm-deep, 22cm (base) fluted loose-based tart pan.
Step 2

Stack pastry sheets one on top of the other. Place pastry stack between two sheets of baking paper and roll out until large enough to line the tart pan. Remove baking papers and line pan with pastry, then trim excess pastry. Prick base all over with a fork and place in fridge for 1 hour to chill.
Step 3

Preheat oven to 180C/160C fan forced. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 20 minutes. Remove the paper and pastry weights or rice and bake for a further 10 minutes or until light golden. Cool completely.
Step 4

Whisk sugar, custard powder and ¼ cup milk in a medium saucepan until combined. Add remaining milk to pan and whisk to combine. Place over medium heat and cook, stirring constantly, for 5-6 minutes or until mixture bubbles and thickens.
Step 5

Pour custard into tart shell and cool for 10 minutes. Place in the fridge for 3 hours or until custard is set.
Step 6

Top tart with cherries and serve.