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!
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.
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.
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!
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.
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.
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.
1 Cup Heavy whipped cream
2 Tablespoons Granulated sugar
½ teaspoon vanilla extract
you need, that is never a bad thing!
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.