Dough: In a generous bowl, we place cold diced butter, sugar, salt, and half of the flour. We mix all these ingredients by hand, ensuring that the butter is evenly incorporated into the flour. Then, we add the egg and the remaining flour, continuing to knead. It is important to obtain a homogeneous dough that does not stick to the hands. Once we reach the desired consistency, we wrap the dough in plastic wrap and leave it in the refrigerator to cool and harden while we prepare the cherry filling.
Cherry filling: We wash the cherries well, remove the stems, and pit them. We place them in a saucepan, add sugar, and transfer them over medium heat. We boil the cherries for 5-7 minutes, stirring occasionally. In the meantime, we prepare the starch, dissolving it in 5-6 tablespoons of cold water. After the cherries have started to release their juice, we reduce the heat and pour in the dissolved starch, stirring quickly to avoid lumps. In a few seconds, the mixture will thicken, having a pudding-like consistency. We turn off the heat and add the grated lemon zest, letting the filling cool for 5 minutes.
We take the dough out of the refrigerator and prepare a tart pan by lining it with parchment paper. We roll out the dough into a suitably thin sheet, then place it in the pan, pressing it with our fingers on the edges, and cutting off the excess with a knife. We pour the cherry filling into the crust and level it evenly. We place the tart in the preheated oven at medium temperature for 25-30 minutes. When the tart is golden and nicely baked, we take it out of the oven and let it cool completely.
Cream: To prepare the cream, we mix the milk with sugar and starch. We pour this mixture into a saucepan and place it over heat, stirring continuously until the mixture thickens. Once ready, we take it off the heat, cover it with plastic wrap, and let it cool. Meanwhile, we mix the mascarpone cheese with cold cream, powdered sugar, and vanilla, using a mixer to obtain a fluffy foam. After the cooked cream has cooled completely, we integrate it into the mascarpone mixture, mixing for about another minute.
We place the tart on a platter, pour the cream on top, and level it with a spatula to achieve an even surface. For an attractive look, we decorate the tart with fresh cherries and pieces of pistachio. We let it chill for 2-3 hours to set, but if we are impatient, we can cut it after half an hour, tempted by the delicious aroma emanating from it. Enjoy your meal!
Cherry filling: We wash the cherries well, remove the stems, and pit them. We place them in a saucepan, add sugar, and transfer them over medium heat. We boil the cherries for 5-7 minutes, stirring occasionally. In the meantime, we prepare the starch, dissolving it in 5-6 tablespoons of cold water. After the cherries have started to release their juice, we reduce the heat and pour in the dissolved starch, stirring quickly to avoid lumps. In a few seconds, the mixture will thicken, having a pudding-like consistency. We turn off the heat and add the grated lemon zest, letting the filling cool for 5 minutes.
We take the dough out of the refrigerator and prepare a tart pan by lining it with parchment paper. We roll out the dough into a suitably thin sheet, then place it in the pan, pressing it with our fingers on the edges, and cutting off the excess with a knife. We pour the cherry filling into the crust and level it evenly. We place the tart in the preheated oven at medium temperature for 25-30 minutes. When the tart is golden and nicely baked, we take it out of the oven and let it cool completely.
Cream: To prepare the cream, we mix the milk with sugar and starch. We pour this mixture into a saucepan and place it over heat, stirring continuously until the mixture thickens. Once ready, we take it off the heat, cover it with plastic wrap, and let it cool. Meanwhile, we mix the mascarpone cheese with cold cream, powdered sugar, and vanilla, using a mixer to obtain a fluffy foam. After the cooked cream has cooled completely, we integrate it into the mascarpone mixture, mixing for about another minute.
We place the tart on a platter, pour the cream on top, and level it with a spatula to achieve an even surface. For an attractive look, we decorate the tart with fresh cherries and pieces of pistachio. We let it chill for 2-3 hours to set, but if we are impatient, we can cut it after half an hour, tempted by the delicious aroma emanating from it. Enjoy your meal!
Ingredients
For the dough: 120 gr butter 1 egg 240 gr flour 1 tablespoon sugar a pinch of salt 2 teaspoons vanilla extract Cherry filling: 800 gr cherries 2 tablespoons grated sugar 2 tablespoons suitable starch grated lemon zest Vanilla cream: 300 ml milk 3 tablespoons sugar 2 tablespoons starch 250 gr mascarpone 150 gr thick country cream 1 tablespoon powdered sugar 3 teaspoons vanilla extract cherries for decoration pistachios for decoration