Did you know that you can make a delicious cherry tart using olive oil? A tart base filled with pastry cream and topped with sweet cherries. I’ve prepared a cherry tart using olive oil instead of butter – the results are excellent, both fragrant and very healthy.
INGREDIENTS FOR THE CHERRY TART BASE
Using a tart pan with a diameter of 24 cm or 2 tart pans with a diameter of 16 cm each
250 g all-purpose flour
100 g of Kamut flour
80 g of olive oil
2 egg yolks
60 g of white sugar
70 g of brown sugar
40 g of milk
1 packet of baking powder
INGREDIENTS FOR THE CHERRY SYRUP
400 g of cherries
40 g of sugar
INGREDIENTS FOR THE FILLING
300 g of cherries
1 packet of gelatin for fruit cakes
Pastry cream Ingredients
4 egg yolks
4 tablespoons of sugar (90 g)
4 tablespoons of flour (70 g)
4 glasses of milk (480 g)
The zest of an organic lemon
PASTRY CREAM PREPARATION: read Pastry cream recipe by visiting the link.
CHERRY SYRUP PREPARATION
Halve each cherry and discard the pit. Put the cherries in a food processor and blend until they become liquid. Bring the juice, with the sugar, to the boil and stir until the sugar dissolves. Let the juice boil for 3 minutes, then remove the cherry syrup from the heat and leave it to cool down.
TART BASE PREPARATION
Preheat the oven to 180°C.
Stir the egg yolk and the sugar together, then add the olive oil, the flour mixed with the baking powder and the milk. Knead the dough with your hands into a smooth ball. Then grease the tart pan with olive oil and flour to stop the dough sticking to the pan.
Cut off a small piece of dough and squash it down inside the baking tray. Repeat until you have covered the bottom of the tart pan. Then cut off a piece of dough and roll it up. Flatten the roll on the side of the baking tray to form the edge of the tart. Bake in the oven for about 15-20 minutes.
CHERRY TART ASSEMBLY
Once the tart base is cold, remove it from the tart pan and place it on a serving platter.
Dampen the inside of the tart, including the edges, with the cherry syrup. Wait for the cherry syrup to be absorbed (10 minutes).
Then, using a cake decorating nozzle, distribute the pastry cream across the tart.
Halve each cherry and discard the pit. Place the halved cherries on the cream. When you’re done, cover all the cherries with gelatine for fruit cakes. Place the cherry tart in the fridge for 8 hours before serving.
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