Cherry custard tart from spelt flour
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Corpus :2.5 cup spelt flour •1.5 tsp baking soda¾ cup white cane sugar (I used Bio from Billa)2 eggs80 g butter80 g coconut virgin oil½ cup butter cream1 cup milk 3.5%5-6 tbsp cocoa powder, preferably DutchFilling :2 cups fresh pitted cherries 80 g starch custard powder (Dr. Oetker)250 g smooth low fat cottage cheese (curd)250 g mascarpone1 packet of vanilla sugar4-6 tbsp jam of red cherries, red currants, or other berries, or black currants juice, for pink coloring 1-2 tbsp white cane sugar, or according to taste1 tbsp lime juiceGarnish:1 cup fresh cherries with stemsFresh mint leavesChocolate icing (Dr. Oetker)
1. Combine the fat with sugar and egg yolks
2. Add the butter cream and milk
3. Stir in sifted dry ingredients
4. Finally, slowly stir in beaten egg whites, divide the dough into halves and pour into two spring forms with a diameter of about 22 cm (8.6 inch), before greased and floured
5. Place in a preheated oven at 170 ° C (338 ° F) and bake for about 40-45 min.
6. Meanwhile, dissolve starch powder in 550-600 ml water, add sugar and boil stiff pudding, then allow cooling
7. Blend pudding with a hand blender, stir in mascarpone, curd, jam or juice, add lime juice, custard should have a firm consistency
8. Remove the corpus from the oven, allow it to cool, apply a part of custard on the first part of tart and place in it a half of pitted cherries, inserting them into the custard
9. Cover with the second piece of cake layer and repeat with custard and cherries
10. Then wrap the cake in the pink custard
11. Melt chocolate icing and garnish the cake top, place in refrigerator and allow it to cool, preferably overnight
12. Before serving, garnish the tart with whole cherries with stems and mint leaves
Serving Size: 12 3 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETLAAB.
2. Add the butter cream and milk
3. Stir in sifted dry ingredients
4. Finally, slowly stir in beaten egg whites, divide the dough into halves and pour into two spring forms with a diameter of about 22 cm (8.6 inch), before greased and floured
5. Place in a preheated oven at 170 ° C (338 ° F) and bake for about 40-45 min.
6. Meanwhile, dissolve starch powder in 550-600 ml water, add sugar and boil stiff pudding, then allow cooling
7. Blend pudding with a hand blender, stir in mascarpone, curd, jam or juice, add lime juice, custard should have a firm consistency
8. Remove the corpus from the oven, allow it to cool, apply a part of custard on the first part of tart and place in it a half of pitted cherries, inserting them into the custard
9. Cover with the second piece of cake layer and repeat with custard and cherries
10. Then wrap the cake in the pink custard
11. Melt chocolate icing and garnish the cake top, place in refrigerator and allow it to cool, preferably overnight
12. Before serving, garnish the tart with whole cherries with stems and mint leaves
Serving Size: 12 3 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETLAAB.
Nutritional Info Amount Per Serving
- Calories: 517.1
- Total Fat: 26.3 g
- Cholesterol: 51.9 mg
- Sodium: 276.3 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 5.2 g
- Protein: 10.7 g
Member Reviews