Cherry Tart - Multicooker

Name: Cherry Tart - Multicooker - stefana D.
Ingredients: 3 eggs; 150 g sugar; 100 ml oil; 100 ml warm milk; 200 g flour; 1 packet baking powder; a pinch of salt; sour cherries

Dessert - Cherry Tart - Multicooker by stefana D. - Recipia

The cherry tart in a multicooker is prepared using a simple dough, similar to a fluffy cake. The ingredients are mixed into a single batter, which is then baked in the greased pot of the multicooker. The cherries are placed on top after being mixed with a bit of sugar and drained well. Baking is done using the BAKE function at 150 degrees for 40 minutes. Quick info Preparation time: not specified in the original recipe Baking time: 40 minutes Total time: preparation time plus 40 minutes of baking; cooling time is not included as it is not specified Servings: not specified; the tart is cut after cooling Difficulty: easy Recipe type: fruit cake, made in a multicooker Ingredients 3 eggs 150 g sugar 100 ml oil 100 ml warm milk 200 g flour 1 packet baking powder 1 pinch of salt Cherries, a few, to taste 1 tablespoon sugar for cherries Powdered sugar, optional, for decoration Preparation method 1. Prepare the cherries Place the cherries in a small bowl and mix them with a tablespoon of sugar. This step helps to reduce the sourness of the fruit. Before adding them to the batter, drain the juice that forms. If the cherries remain too wet, they can release liquid on the surface of the tart and affect the texture of the dough. 2. Prepare the batter Put the eggs in a bowl and beat them together with the sugar. Mix until the sugar is incorporated. Add the oil, then the warm milk. Pour in the milk gradually and mix after each addition. In a separate bowl, mix the flour with the baking powder. Then incorporate the flour mixture into the bowl, along with a pinch of salt. Mix until you obtain a homogeneous batter with no visible flour spots. 3. Prepare the multicooker pot Connect the multicooker to a power source. Grease the large pot of the multicooker with a little oil and sprinkle a thin layer of flour. The flour helps to release the tart more easily after baking. Pour the batter into the pot and level it gently if needed. 4. Add the cherries Place the drained cherries on top of the batter. There is no need to incorporate them into the mixture, as they are placed directly on top in the original recipe. 5. Bake the tart Close the lid of the multicooker and select the BAKE function. Set the temperature to 150 degrees and the baking time to 40 minutes. After the program ends, the tart should be allowed to cool before being cut. When warm, the dough is softer and the slices can break more easily. 6. Serve Cut the tart after it has cooled. For a neater appearance, you can dust it with powdered sugar before serving. Why I make this recipe often It’s a practical recipe when you want to prepare a fruit cake without using a traditional oven. The batter comes together quickly, the ingredients are common, and the cherries add a tart flavor that balances the sugar in the mixture. The tart is also suitable for situations where you have frozen cherries or those saved for dessert. It’s important that they are well-drained before being placed on the batter. The resulting texture is fluffy, and the cake can be cut more easily after cooling. Tips Use warm milk, not hot. In the recipe, the milk is added after the oil, before the flour. Drain the cherries after mixing them with sugar. Excess juice can seep into the batter and leave overly moist areas. Do not omit the salt, even though only a pinch is used. The amount is small, but it’s part of the recipe. Grease the multicooker pot well and sprinkle flour before pouring in the batter. This is especially useful when removing the tart from the pot. Let the tart cool before cutting. This is one of the important steps to ensure the slices remain intact. Substitutions The recipe does not specify substitutions for the basic ingredients. The cherries can be used after being sweetened with a tablespoon of sugar and drained, as described in the preparation method. If using frozen cherries, they should be thawed and well-drained before being placed on the batter. No additional ingredients are necessary beyond the original recipe. Variations The tart can be made with more or fewer cherries, depending on how strong you want the fruity flavor to be. The basic recipe uses a few cherries placed on top of the batter. For a simple result, keep the cherries on the surface without mixing them into the batter. If evenly placed, each slice will have fruit. Another presentation is dusting the tart with powdered sugar after cooling. This is just a decorative element and does not change the baking steps. Serving ideas The tart can be served plain after it has cooled and been cut into slices. Powdered sugar can be added just before serving for a more appealing look. It’s best not to dust the entire tart with powdered sugar long before serving if you want the sugar to remain visible on the surface, as moisture from the cake can gradually absorb it. Frequently asked questions Can I use sour cherries? Yes. In this recipe, the cherries are placed in a small bowl with a tablespoon of sugar specifically to reduce the sour taste. After the juice forms, the fruit must be drained before being placed on the batter. Why should the cherries be drained? Cherries release liquid after being mixed with sugar. If the juice gets into the batter, it can become too wet in the fruit areas. Draining helps maintain a more uniform texture. At what temperature is the tart baked in the multicooker? The tart is baked using the BAKE function at 150 degrees for 40 minutes. These are the settings used in the original recipe. When can I cut the tart? The tart is cut after it has cooled. While hot, the batter is softer, and the slices can be harder to separate. Can I dust the tart with powdered sugar? Yes. Powdered sugar is optional and is added after cooling for decoration. Nutritional values The values below are estimates. The exact amount of cherries and the number of servings are not specified, so an exact value for each slice cannot be calculated. For the entire basic composition, excluding the amount of cherries, the estimate is approximately: 2,400-2,500 kcal Carbohydrates: approximately 305-315 g Fats: approximately 105-115 g Proteins: approximately 40-45 g If the tart is cut into 8 approximately equal slices, one slice would have around 300-315 kcal, 38-40 g carbohydrates, 13-15 g fats, and 5-6 g proteins. The cherries and sugar used for them add calories and carbohydrates, but the amount of fruit is not mentioned in the recipe. Storage and reheating After cooling, keep the tart covered to prevent it from drying out. It can be consumed at room temperature. For longer storage, it can be kept in the refrigerator in a covered container. Before serving, let it sit at room temperature for a bit if it has been refrigerated. The recipe does not include a special reheating step, and the tart can also be eaten cold.

Cherry Tart - Multicooker

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