Today I had some guests for high tea. I made an array of goodies. One of them is something that I had wanted to make for a long time. Finally, found the right time. Here it is.....
Cherry Tartlets
What do we need:
Short Crust Pastry
1 cup flour
1/4 cup butter
1 egg yolk
A pinch of salt
Filling
1 cup milk
1/4 cup sugar
1 egg yolk
1 tbsp custard powder
1 tbsp butter
1 tsp vanilla extract
Topping
1 can cherry compote
1 tsp corn flour
1 tbsp water
1 tbsp cherry preserve
How do we do it:
Grate cold butter into the flour. Add salt. Rub lightly with fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk. Knead very lightly to form smooth pastry. Wrap with a cling film and chill the pastry in the refrigerator for 30 minutes.
Divide the pastry dough into 8 portions. Press each portion evenly into greased tart mould. Trim edges to remove excess pastry. Prick base of each tart with a fork. Cover and chill again for about 15 minutes. Then, blind bake the pasty cases in a preheated oven at 200º C for 15 minutes. Remove from oven and place the tartlets on a wire rack to cool.
Combine all the filling ingredients together in a heavy bottomed pan. Whick contantly until the mixture thickens. Let the filling to cool completely.
Simmer the cherries together with the syrup. When the syrup reduces to half, stir in the corn flour mixed with water. Stir briskly until the mixture thickens. Set aside to cool completely.
To assemble, lightly spread the cherry preserve in the pastry shells. then, fill with a tablespoon of the filling. Finally, top with the cherries.
Cherry Tartlets
What do we need:
Short Crust Pastry
1 cup flour
1/4 cup butter
1 egg yolk
A pinch of salt
Filling
1 cup milk
1/4 cup sugar
1 egg yolk
1 tbsp custard powder
1 tbsp butter
1 tsp vanilla extract
Topping
1 can cherry compote
1 tsp corn flour
1 tbsp water
1 tbsp cherry preserve
How do we do it:
Grate cold butter into the flour. Add salt. Rub lightly with fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk. Knead very lightly to form smooth pastry. Wrap with a cling film and chill the pastry in the refrigerator for 30 minutes.
Divide the pastry dough into 8 portions. Press each portion evenly into greased tart mould. Trim edges to remove excess pastry. Prick base of each tart with a fork. Cover and chill again for about 15 minutes. Then, blind bake the pasty cases in a preheated oven at 200º C for 15 minutes. Remove from oven and place the tartlets on a wire rack to cool.
Combine all the filling ingredients together in a heavy bottomed pan. Whick contantly until the mixture thickens. Let the filling to cool completely.
Simmer the cherries together with the syrup. When the syrup reduces to half, stir in the corn flour mixed with water. Stir briskly until the mixture thickens. Set aside to cool completely.
To assemble, lightly spread the cherry preserve in the pastry shells. then, fill with a tablespoon of the filling. Finally, top with the cherries.
