Hazelnut Cherry Tart
Submitted by cyrus812
Hazelnut cherry tart with a ground hazelnut pastry crust, vanilla custard filling set with gelatin, and canned cherries glazed in a rum-spiked cherry syrup topping.
YIELD
4 servingsPREP
3 hrsCOOK
20 minREADY
3 hrsThis three-layer tart is a proper European patisserie piece. A press-in crust made with ground roasted hazelnuts and flour creates a nutty, crumbly base. A silky vanilla custard filling, set with gelatin so it holds its shape when sliced, fills the shell. And glossy cherries arranged on top get sealed under a rum-scented cherry syrup glaze.
The hazelnut crust is where this tart separates from the crowd. Ground roasted hazelnuts replace part of the flour, adding a toasty, buttery flavor that pairs naturally with both the custard and the cherries. Work the dough on a pastry board like sweet tart dough, press it into the flan tin, and chill before blind-baking until golden.
The custard filling is a proper creme anglaise thickened with gelatin. Egg yolks, sugar, and vanilla get beaten thick, then hot cream goes in and the mixture cooks over a double boiler with constant stirring until it thickens. The gelatin sets it firm enough to slice cleanly without being rubbery.
Chef Tips
- Roast and grind the hazelnuts yourself for the best flavor. Pre-ground loses its oils and tastes flat.
- Prick the pastry base all over before baking to prevent bubbling up. Those holes let steam escape.
- Stir the custard constantly over the double boiler. Walk away for a minute and you’ll have sweet scrambled eggs.
- Cool the custard completely before adding it to the shell. Warm custard softens the crust.
Variations
- Use fresh pitted cherries when in season instead of canned, poached briefly in sugar syrup.
- Swap the rum for kirsch (cherry brandy) to double down on cherry flavor.
- Replace hazelnuts with ground almonds for a frangipane-style crust.
Ingredients
Directions
Make Pastry: Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board.
Add the butter (softened), egg yolk and water.
Work the liquids into the sugar, until it is creamy.
Now work in the flour mixture, as you would for any sweet pastry.
Press the dough into a greased 9-inch flan tin.
Prick the base of the pastry all over.
Refrigerate for 30 minutes then cook in a moderate oven (375 degrees F) for 15 to 20 minutes (until golden brown)
Make Filling: Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy.
Heat cream carefully until almost boiling.
Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).
Dissolve the gelatine in the water and add to the cream mixture, stirring well until it is well mixed.
Allow this mixture to cool completely before adding to the pastry case.
Refrigerate until it sets.
Make Topping: Drain the cherries and reserve about 1 cup of the syrup.
I would suggest a “light” syrup.
Arrange the pitted cherries artistically over the top of the tart.
Put the reserved syrup, gelatine and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gelatine dissolves.
Cool the liquid and pour over the cherries.
Refrigerate until set.
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