French Custard Tart with Cherries Recipe by Le Creuset

A heart-shaped custard tart, ideal for celebrating a special occasion as it can be made a day ahead to save time. Decorate with cherries and a sprinkling of icing sugar or chocolate dipped fruit for extra indulgence.  Shop the Le Creuset Heart Shaped Dish here.

Preparation time: 60 minutes

Cooking time: 60 minutes plus overnight chilling

Serves: 6-8 people

INGREDIENTS  

Pastry

150g plain flour

20g caster sugar

75g salted butter

50ml cold water

Filling

750ml milk

125ml cold water

4 large eggs

190g caster sugar

1 teaspoon vanilla extract

60g cornflour

15g apricot jam

Decoration

180g cherries

Icing sugar

100g white chocolate

100g dark chocolate

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METHOD

To make the pastry

1. Place the flour, sugar and butter in a food processor. Blend until the butter and flour form a breadcrumb consistency.
2. Add the cold water and blend again until the mixture forms a dough. Remove from the processor and wrap in cling film, leave to rest for 30 minutes in the fridge.
3. Roll out the pastry on a floured surface to an even thickness and carefully line the Heart Tart Dish.

To make the filling

1. Ensure the oven rack is in the centre of the oven and pre-heat to 180°C/ Fan 160°C/ Gas Mark 4.
2. Mix the milk and water together in a saucepan and bring to the boil.
3. Beat together the eggs, sugar, vanilla and cornflour in a large bowl until light and frothy. Add the warm milk mixture slowly and mix well.
4. Return the mixture to the saucepan and cook, stirring continuously until the custard is a thick pouring consistency.
5. Remove from the heat and set aside to cool a little. Pour the warm custard into the lined tart dish and bake for 1 hour.
6. Remove from the oven and leave to cool. Then place in the refrigerator overnight to set. Brush a layer of melted apricot jam on the top of the tart before serving.

Decoration

1. Top the custard tart with cherries and dust with icing sugar for a speedy finish.
2. For a more decorative look dip the cherries in dark and white chocolate melted gently in separate bain-maries. Place each cherry on a baking tray lined with baking paper to set before adding to the tart.

Cook’s Notes

Used 250g ready-made pastry to save time.

Decorate with other seasonal berries such as raspberries, strawberries or blueberries or chocolate curls.