Cherry Tart

Ingredients

Directions

1. 1

   Put flour, butter, sugar, vanillin sugar, egg yolk and approx. 2 tablespoons of cold water into a mixing bowl. Mix with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. Roll out the short pastry to a circle (30-32 cm Ø) on a floured work surface. Line a greased tart mould (28 cm Ø) with the shortcrust pastry and prick the base several times with a fork. Place baking paper on the shortcrust pastry and spread peas on top for blind baking.

2. 2

   Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 20 minutes. Carefully remove peas and baking parchment and bake for another 10 minutes. Let it almost cool down on a cake rack, lift it out of the tin and place it on a cake plate. Roughly chop the chocolate. Drain the cherries, collect the juice. Stir cornflour and about 6 tablespoons of juice until smooth. Boil up the rest of the juice, 2 tablespoons of sugar and lemon zest. Stir in cornflour, bring to the boil again briefly and remove lemon peel. Fold in cherries. Stir pudding powder, remaining sugar and 4 tablespoons of milk until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Add chocolate, except for 1 tablespoon, to the pudding and spread it immediately on the shortcrust pastry.

3. 3

   Stir in cornflour, bring to the boil again briefly and remove lemon peel. Fold in cherries. Stir pudding powder, remaining sugar and 4 tablespoons of milk until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Add chocolate, except for 1 tablespoon, to the pudding and spread it immediately on the shortcrust pastry. Put the stewed cherries as a blob into the almond pudding and let it cool down. Shortly before serving, sprinkle with remaining chocolate and decorate with mint. Serve with whipped cream