Cherry and sour cherry tart with coconut milk cream
Delicious Cherry and Coconut Milk Cream Tart This tart is a true feast for the senses, combining the sweet-sour flavors of cherries and sour cherries with a fine coconut milk cream, perfect for enveloping each bite in exotic flavor. Besides being an easy-to-make dessert, it is also an ideal way to use frozen fruits left over from the previous season. Let’s venture into the world of culinary delights! Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 8 servings Ingredients For the crust: - 130 g cold butter, cubed - 1 egg - 2 tablespoons sugar - 240 g flour - 1 teaspoon powdered sugar with vanilla pods - 1 teaspoon baking powder - A pinch of salt For the fruit filling: - 450 g pitted cherries (frozen or fresh) - 550 g pitted sour cherries (frozen or fresh) - 3 tablespoons cornstarch - 3 tablespoons sugar - 1/2 vanilla pod For the cream: - 400 ml coconut milk (ideally refrigerated) - 2 and 1/2 tablespoons cornstarch - 4 tablespoons sugar - 120 g butter (65% fat), at room temperature - 1/2 vanilla pod - Coconut flakes for decoration - Clementine slices for decoration Step by Step 1. Preparing the crust: Start by preparing the tart crust. In a large bowl, add the cold butter cubes. Using a mixer or spatula, mix the butter with the egg and sugar until you get a smooth mixture. Add the salt, baking powder, and powdered sugar with vanilla pods. Continue mixing. Now, gradually incorporate the flour. It’s important to do this slowly to avoid lumps. When the dough becomes smooth, form it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This step is essential for achieving a crispy tart. 2. Preparing the filling: After the dough has been in the refrigerator, it’s time to prepare the filling. In a heavy-bottomed pot, add the thawed (or fresh) cherries and sour cherries along with the sugar and the seeds from the vanilla pod. Heat over medium heat and stir constantly. Let it boil for 2-3 minutes until a syrup begins to form. In a small bowl, dissolve the cornstarch in 2-3 tablespoons of cold water. Reduce the heat to low, then pour the cornstarch mixture into the pot. Continue to stir until the filling thickens. Once it reaches the desired consistency, remove the pot from the heat and let the filling cool. 3. Assembling the tart: Remove the dough from the refrigerator and sprinkle a little flour on the work surface. Roll out the dough into a thin sheet, large enough to fit into a 27 cm tart pan. Place the dough in the pan, trimming any excess that hangs over the edges. Pour the fruit filling into the pan and level it evenly. Preheat the oven to 180°C and place the tart inside. Bake for 30 minutes until the crust turns golden. Once baked, remove the tart from the oven and let it cool completely. 4. Preparing the cream: About 3-4 hours before using the coconut milk, take it out of the refrigerator. When cold, it can separate easily, with the top part becoming creamy. Don’t rush to throw away this part; after leaving it at room temperature, it will turn into liquid. In a bowl, mix the cornstarch, sugar, and a few tablespoons of coconut milk. In a pot, heat the remaining coconut milk until it starts to boil. Reduce the heat to low and add the cornstarch mixture, whisking continuously until the cream thickens, resembling a pudding. Once ready, let it cool covered with plastic wrap. When the cream is cool, mix it together with the room temperature butter until creamy and smooth. Don’t worry if it seems a little soft at first; as the tart sits in the refrigerator, the cream will firm up. 5. Final assembly: Once the tart has cooled completely, spread the coconut milk cream on top, leveling it with a spatula. Decorate with clementine slices and sprinkle coconut flakes for added texture and an attractive appearance. Place the tart in the refrigerator for 3-4 hours before serving. This waiting time allows the flavors to meld and the cream to set. Serving Suggestions This tart with cherries, sour cherries, and coconut milk cream is perfect for serving on warm summer days, alongside a scoop of vanilla ice cream or a warm chocolate sauce. You can also pair it with fresh lemonade or fruit tea for a special experience. Practical Tips - Using fruits: If you have fresh fruits, don’t hesitate to use them! In season, the taste will be truly special. - Cornstarch: Make sure the cornstarch mixture is well combined to avoid lumps in the filling. - Cream: If you want an even more flavorful cream, you can add a little cinnamon or a splash of rum to the coconut milk mixture. Nutritional Benefits This tart contains fruits rich in antioxidants, vitamins, and minerals, such as vitamin C from cherries and sour cherries, which help strengthen the immune system. Coconut milk provides healthy fats beneficial for the body. Additionally, moderate consumption of sweet desserts like this tart can contribute to a sense of well-being and taste satisfaction. Frequently Asked Questions - Can I use other fruits? Absolutely! You can experiment with other seasonal fruits, such as peaches, plums, or even strawberries. - How can I store the tart? The tart keeps well in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out. - What can I do if the cream remains liquid? If the cream doesn’t thicken, you can add a little more cornstarch during boiling, stirring constantly. Enjoy every bite of this tart with cherries, sour cherries, and coconut milk cream! It’s a dessert that not only delights the taste buds but also brings a touch of joy to any moment of the day. Enjoy!
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