Cherry Tart by Hansells Recipes
Cakes and Tarts
Serves: 1
Ingredients:
This is a special dessert to enjoy at Christmas but can be used with other fruit and a suitable flavoured jam, depending on what is in season. Fresh or cooked fruit is suitable.
125g butter
1/4 cup sugar
1 egg
1 1/2 cups flour
1 teaspoon Hansells Baking Powder
FILLING
1 Packet Hansells Creme Brulee Mix
1 cup cream
1 cup full cream milk
680g jar pitted cherries or 750g fresh cherries
TOPPING
3/4 cup cherry jam
2 tablespoons boiling water
Method:
Melt the butter in a saucepan large enough to mix all the ingredients. Remove from the heat and mix in the sugar. Using a wooden spoon, beat in the egg until combined. Sift the flour and baking powder into the butter mixture and mix until well combined. Press the dough into the base and sides of a 25cm fluted flan tin. Bake blind at 180 degrees C for 15 minutes. Remove the baking blind material and return the pastry to the oven for a further 5 – 8 minutes or until the pastry is lightly golden and cooked. Leave to cool while preparing the filling.
FILLING
Make the Brulee Mix to packet directions using the cream and milk measures. When cooked, cover the surface of the brulee with plastic wrap to prevent a skin forming. Leave for 30 minutes to cool before pouring and spreading into the cooked, cooled pastry shell. Drain the cherries and arrange over the custard. If using fresh cherries, remove the stones with a cherry pitter before arranging on the custard.
TOPPING
Mix the jam and water together. Pass through a sieve to remove any fruit lumps. Pour over the cherries and custard to cover. Chill until ready to serve. Serve at room temperature.
Serves 6 - 8
