Cherry Almond Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the almond pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">50g ground almonds</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">¼ teaspoon almond extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">6 egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the cherry topping:</li><li class="ingredients-single-item">500g fresh cherries, pitted (or frozen cherries, thawed)</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tablespoons lemon juice</li><li class="ingredients-single-item">3 tablespoons water</li><li class="ingredients-single-item">2 tablespoons cornflour mixed with 2 tablespoons cold water</li><li class="ingredients-single-item">30g flaked almonds, toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Stand mixer or food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the almond pastry. In a food processor or large bowl, combine the flour, ground almonds, and salt. Add the cold cubed butter and pulse or rub with your fingertips until the mixture resembles fine breadcrumbs. Cold butter creates pockets of steam during baking, resulting in flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix in the caster sugar, then add the egg and almond extract. Work the dough just until it comes together - overworking develops gluten, making the pastry tough. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll the chilled pastry on a lightly floured surface to about 3mm thickness. The pastry should be about 4cm larger than your tart tin. Carefully transfer to your fluted tart tin, pressing gently into the corners without stretching. Trim the excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 10-12 minutes until the pastry is golden and crisp. The base must be fully baked as it won't cook further once filled. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard, heat the milk with the vanilla pod and seeds (or extract) in a heavy-bottomed saucepan until just below boiling point. Remove from heat and let infuse for 10 minutes if using the pod (remove pod after infusing).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. Gradually pour in the hot milk while whisking continuously to prevent the eggs from scrambling. Return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and stir in the butter until melted and incorporated. The butter adds richness and gives the custard a glossy finish. Transfer to a clean bowl, cover the surface directly with cling film to prevent a skin forming, and allow to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the custard cools, prepare the cherry topping. Place the pitted cherries in a saucepan with sugar, lemon juice, and water. Bring to a simmer over medium heat and cook for 5 minutes until the cherries soften slightly and release their juices.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the cornflour mixture to the cherries, stirring constantly until the sauce thickens and becomes glossy, about 2-3 minutes. Remove from heat and allow to cool completely. The cornflour works as a thickening agent by gelatinizing when heated with liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, whisk the cooled custard to loosen it slightly, then spread it evenly into the cooled tart shell. Arrange the cherries and their glaze on top of the custard, ensuring an even distribution. The weight of the cherries should be supported by the set custard, so ensure it's completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Scatter the toasted flaked almonds around the edge of the tart for a beautiful presentation and added texture. Refrigerate the tart for at least 2 hours to set completely before serving. This allows all the flavors to meld together and makes slicing cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to serve, carefully remove the tart from the tin and place on a serving plate. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. The tart is best enjoyed on the day it's assembled but will keep in the refrigerator for up to 2 days.</li></ol>