Festive Cherry Tart as requested!
This is my absolutely favourite dessert – tweaked slightly for Xmas with cherries and coconut. Anyone with a cherry ripe addiction (my hand is up) can add a layer of melted choc to the pressed base for a taste of heaven.
200g packet Marie biscuits crushed or ready made biscuit crumbs
50g dessciated coconut- finely chopped
6 Tbsp unsalted butter
2 cups milk
4 Tbsp custard powder
3 Tbsp sugar
400ml Whipped Cream
500g punnet cherries
250g jam – NOT one with fruit pieces. I use raspberry jam with seeds for a 3D look.
Put milk on to boil then reduce to simmer.
Mix together custard powder, sugar and 2 tbsp milk to make the custard mix.
Once thickened, remove from heat and continue to whisk for a few minutes, then pour into a plastic bowl and cover with cling film. Place in fridge and whilst every 10 mins for 30 mins.
Once cold, add whipped cream and whip in mixer or whisk by hand until thick and creamy.
Melt the butter and add biscuit crumbs and coconut. Dont add too much butter – you dont want a sludgy mess as it will set rock hard and be like a slab of fat to eat rather than crumble in your mouth.
Press into a springform or tart pan. This is important – work from the centre out with finger tips or back of a spoon. Ensure you get a lip of 3-4 cm. Press well into corner and dont let it get too thick here – nothing worse than chewing on a biscuit nugget! Push the crumbs down on the lip so you have a 3-5mm thick layer.
Put in fridge for 30 mins.
Layer custard creme into biscuit base and smooth – dont go over the lip!!!!
Return to fridge for 30 mins or skip and go straight to next stage if you are impatient (who isnt when this is the dessert on offer!)
Wash and dry cherries – pit if you wish (I find they bleed too much into custard and dont look as pretty, so leave them whole). Place on top of custard – do not push into the creme.
Place jam in a microwave proof ceramic container and heat until melted through (do not boil or it will set hard).
Gently brush the jam over all cherries. Be generous!
Just before serving sprinkle with a little icing sugar or coconut and chocolate holly (grab a plastic holly and coat underside in melted chocolate, chill, once set peel off) for a festive touch.If this is an adults only dessert you can add a liqueur to the custard creme – frangelico is a fave of mine.
In other news operation Christmas tree is scheduled for this weekend. Photos soon!