You guys! I made a Cherry Custard Tart!!! I do so little baking these days that I get super excited when I finally get around to it :-). Remember how I had a serious surplus of cherries after the Fourth of July and made Mint Cherry Berry Sangria? Well I also made this tart and I’m stupidly pleased with it. Why? Read on my friends, read on.
There’s no cream! Honey yogurt is the base for this tart, making the custard a sinch to bake and a smidge more on the healthy side. Just a smidge though because let’s be honest, it’s one of those dessertforbreakfastorjustdessert tarts.
It has fresh, light, homemade pie dough. To really simplify this Cherry Custard Tart, or if you’re just running short on time, grabbing some already made pie dough is totally cool. However, if you really want to go from scratch and just for taste I suggest you do, I have included the recipe for my orange blossom pie dough (that’s right, I got fancy on you there). I also used a large 12 inch tart pan instead of the standard 9 inch size to help the custard bake quicker. So since you’d have to do some rolling out of the store bought dough anyway, might as well just go for the whole shebang!
The cherries. Oh the cherries. They’re so perfect right now. Let’s keep summer real while we can guys. This Cherry Custard Tart really only works with fresh cherries so it’s definitely seasonal. AKA it’s time to do some baking!!! Get to it everyone! ????????
For the Crust
- 1 3/4 cups flour
- 3/4 teaspoons sea salt
- 1 1/2 teaspoon sugar
- 1/2 cup butter, chilled and cubed
- 3/4 teaspoon orange blossom water
- 1/4 cup + 2 tablespoons cup cold water
For the Filling
- 2 cups cherries, pitted and halved
- 1 cup honey yogurt
- 2 eggs
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 375˚F
- Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the orange blossom water, and cold water. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Pat the dough down into a discs, about 1/2 inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour.
- Remove the dough fridge. Roll it out into a 12 inch circle on a lightly floured surface and use to line the tart pan.
- Prick the bottom with a fork. Line the chilled dough crust with parchment paper and fill with baking beans. Bake for 10 minutes, then remove the paper and beans. Remove from heat and cool completely.
- Make the filling: Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt.
- Place the cherries on top of the cooled rust. Pour the filling over the cherries.
- Bake for 40 to 45 minutes, until crust is golden and custard filling is set.
- Cool for 5 minutes and serve.