Cherry and meringue tart

Cherry and meringue tart: a sweet and sour perfection

Total preparation time: 2 hours and 30 minutes
Preparation time: 30 minutes
Baking time: 2 hours
Number of servings: 8

The history of the cherry tart is one filled with flavor and joy. Over time, this delicacy has been cherished by generations, being a perfect combination of the crunchy texture of the crust, the smooth cream, and the juicy cherries. In this guide, we will explore step by step how to achieve a delicious tart that will impress any guest.

Necessary ingredients:

For the crust:
- 1 egg
- 150 g sugar
- 150 g cold butter, cut into cubes
- 350 g flour

For the cream:
- 1 packet of chocolate pudding
- 500 ml milk
- 200 ml liquid cream (optional, for extra creaminess)
- Approximately 500 g cherries (you can use fresh or frozen cherries)

For the meringue:
- 3 egg whites
- 150 g powdered sugar

Preparing the cherry and meringue tart:

1. Preparing the crust:

The first step is to take care of the tart crust, which is the base of this delicious recipe. In a large bowl, add the cold butter cut into cubes and the sugar. Use an electric mixer or a spatula to mix the ingredients until you achieve a creamy and homogeneous consistency. It should be slightly fluffy, and the sugar should be completely integrated into the butter.

Once the mixture is ready, add the egg and continue mixing until incorporated. Now, it's time to add the flour. Start incorporating the flour gradually, mixing with a spatula or your hands until the dough becomes uniform. If you notice that the dough is too dry, you can add 2-3 tablespoons of cold water.

Form a ball from the dough and wrap it in plastic wrap or a bag. Place the dough in the refrigerator for 30 minutes so that it firms up and is easier to roll out.

2. Preparing the cream:

Meanwhile, prepare the cream. Follow the instructions on the chocolate pudding package, using 500 ml of milk. Once the pudding is ready, let it cool. A good idea is to put it in the freezer to speed up the cooling process.

If you are using frozen cherries, I recommend thawing them at room temperature, then letting them drain in a colander to remove excess water. Once the pudding has cooled, add the cherries and mix gently. Reserve 1-2 tablespoons of pudding to combine later with the whipped cream.

3. Rolling out the dough:

After the dough has been in the refrigerator, take it out and place it on a floured surface. Roll it out with a rolling pin until you obtain a thin sheet, about 3-5 mm thick. It is important to sprinkle flour on the top side of the dough as well to prevent sticking.

Gently roll the dough onto the rolling pin and place it in the tart pan. If you are using a silicone mold, there is no need to grease it. If you are using another type of mold, grease it with a little butter and dust it with flour.

4. Assembling and baking:

Pour the pudding cream and cherries into the tart shell. Preheat the oven to 150 degrees Celsius and bake the tart for about 40 minutes. When the edges are golden and nicely colored, the tart is ready.

5. Preparing the meringue:

The meringue is the final step and provides a perfect contrast to the cream and cherries. Beat the egg whites with a mixer until stiff peaks form. Gradually add the powdered sugar and continue to mix until you achieve a glossy meringue with firm peaks.

Once the meringue is ready, gently pour it over the cooled tart, smoothing it out with a spatula. Bake the meringue at a low temperature (80-90 degrees Celsius) for about 2 hours, until it becomes crispy and lightly golden.

6. Finalizing:

After the meringue is baked, let the tart cool completely. Then, spread the tart with well-beaten whipped cream mixed with the reserved pudding.

7. Serving:

The cherry and meringue tart is now ready to be served! You can decorate it with a few fresh cherries or grated chocolate for an extra touch of elegance. It pairs perfectly with a cup of tea or coffee, turning each slice into an unforgettable experience.

Useful tips for recipe success:

- Ensure all ingredients are at room temperature for the best results.
- If you prefer a less sweet tart, you can reduce the amount of sugar in the meringue.
- You can experiment with other fruits, such as cherries or peaches, to vary the recipe.

Frequently asked questions:

1. Can I use canned cherries?
Yes, but make sure to drain them well to avoid excess liquid.

2. How can I store the tart?
The tart keeps well in the refrigerator, covered, for 2-3 days.

3. Can I make the meringue in advance?
Yes, you can prepare the meringue a day ahead and store it in an airtight container.

Nutritional benefits:

The cherry and meringue tart, although a dessert, also offers nutritional benefits. Cherries are rich in antioxidants, vitamins, and minerals, contributing to the health of the immune system and skin. They also contain fiber, which is essential for healthy digestion.

In conclusion, this cherry and meringue tart is a classic recipe that brings joy to holiday tables or everyday occasions. With a little patience and love, you will create a dessert that will quickly become your favorite. So, put on your apron, prepare the ingredients, and enjoy every step of this culinary adventure!