LoveLee Bakeshop's Cherry Tart

Hi! Lee here from LoveLee Bakeshop in Fort Lauderdale, FL. Here in Florida summer means it’s extra hot, but it also means it’s cherry season!
Try walking into a grocery store right now without seeing cherries
and drooling over their jeweled presence. Something about the beautiful color of cherries made me think of the gorgeous Rosé colored Potters Wheel dishes and I knew I had to do something to see the two together. This is how I am now sharing a delicious cherry tart recipe with you!
Don’t be intimidated by the look, I promise you can do it too.
First, we are going to start with the tart shell. Being a bakery owner, I tend to always have sugar cookie dough around, but I’m sure that is not the case for most of you. So, you can either use pre-made sugar cookie dough that you find at the grocery store or you can search for a simple sugar cookie recipe online.
One that does not use any rising agents like baking soda or baking powder are best for this, so it keeps its shape.
Roll out your dough about 1/8” thick, making sure it is enough to cover your tart pan.
You can check this by holding your pan upside down over it. Once you have the right size, roll it onto your rolling pin and then unroll it into the tart pan. If you have some breakage or missing spots, don’t worry, just fill it in with your remaining cookie dough and no one will ever know it wasn’t perfect to begin with.
Pre-heat your oven to 400 degrees F and bake your tart shell for 20-25 minutes or until golden brown. Set aside and let completely cool, wrap and store at room temperature.

Now onto the fun part, the beautiful cherry filling! For this, we are making a cherry curd (you can actually use this exact same recipe for most acidic fruits, makes a delicious lemon curd too!). Once you have the curd made and cooled overnight we are going to mix it with whipped cream, fill our already baked tart shell and viola!
Cherry Curd:
8 Tablespoon (4oz) Unsalted butter
½ Cup (4 oz) Granulated Sugar
½ Cup (4 oz) Cherry juice (can always substitute with lemon, orange, passion fruit…)
6 Egg Yolks

Add butter, sugar and juice to a medium sized sauce pot and put on medium heat to boil. Have egg yolks set aside in a bowl that will be large enough to contain the liquid in your pot. Once the mixture is boiling, stir to make sure all the sugar is dissolved and then take off heat.
While whisking with one hand, slowly pour in the cherry juice mixture to temper the eggs. With everything is in bowl whisk just to make sure it's combined. Pour this mixture back into the pot and turn on low/medium heat. Using a rubber spatula
constantly move the mixture around the pot to ensure the eggs don’t curdle, make sure to keep scraping the sides and bottom of the pot so nothing sticks. After about 5-8 minutes you will notice the curd has started to thicken.
If you take the spatula out and run your finger across the curd and it holds
its shape without dripping down the line you just created, then it is ready! If the mixture hasn’t thickened up at all at this point your temperature might be too low, turn it to medium and keep moving it around with your spatula. Once your curd has gotten to the right thickness pour it into a wide rim
bowl to cool. If you notice you have a few pieces of cooked egg in your mixture you can pour it through a fine-mesh strainer into the bowl. Either way, it will be delicious. Cover your bowl and let the curd cool in the refrigerator, overnight is best.

Now we have our tart shell and our curd. We just need whipped cream and then it’s time to assemble!
You can definitely use pre-made whipped cream for this, however, if you have a mixer, whipped cream is actually extremely simple to make yourself and tastes so much better than the store-bought kind! This can also be done with a whisk by hand, it’s a great arm workout, ha.
Whipped Cream
1 Cup Heavy whipped cream
2 Tablespoons Granulated sugar
½ teaspoon vanilla extract
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form (if you hold the whisk up it should hold its shape but not too stiff), should take about 3 minutes. This might give you more whipped cream than
you need, that is never a bad thing!
At this point mix up your curd by hand a little so it’s not stiff after sitting overnight. Add about ½ a cup of the whipped cream and gently fold together. You should get a beautiful rose color. This should be enough to fill your tart shell, you can eyeball it and add more whipped cream if needed to fill the tart
depending on the size. Make sure to set some whipped cream aside for decoration! Once your tart shell is filled, even out the curd mixture and decorate the top using the left-over whipped cream and some fresh cherries. I added sprinkles too because I think sprinkles make everything extra pretty, but not necessary.
Your cherry tart can be eaten right away or placed into the refrigerator to stiffen. Will last in the refrigerator for up to 5 days. Enjoy!

Darbie Angell

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