cherry-vanilla tart

Name: cherry-vanilla tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 150 g Flour; 1 TEASPOON Baking Powder; 100 g Butter; 80 g Sugar; 1 pinch Salt; 3 Eggs (size M); 1 package Citro-back; 1 Egg Yolk; 7-10 Tbsp pulp of 1 vanilla pod; 250 g Whipped cream; 1 kg Cherries; 3 sheets Gelatine; 200 ml Cherry nectar; 2 TABLESPOONS Almond slivers; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Dried fruit

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

150 g Flour
1 TEASPOON Baking Powder
100 g Butter
80 g Sugar
1 pinch Salt
3 Eggs (size M)
1 package Citro-back
1 Egg Yolk
7-10 Tbsp pulp of 1 vanilla pod
250 g Whipped cream
1 kg Cherries
3 sheets Gelatine
200 ml Cherry nectar
2 TABLESPOONS Almond slivers
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Dried fruit

Directions

1
Mix flour, baking powder, butter, 40 g sugar, salt, 1 egg and citro-back to a smooth dough. Wrap in foil and chill for 30 minutes. Roll out dough on a floured work surface to a circle (30 cm Ø). Press the circle into a greased tart and remove any excess dough. Prick several times with a fork and leave to rest in a cold place for 20 minutes. Line the base with baking paper and fill with pulses.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. After 15 minutes baking time, remove the pulses. In the meantime, beat the remaining eggs, egg yolk, vanilla pulp and sugar until fluffy. Add cream and beat briefly. Pour the liquid into the tart and bake in the preheated oven (electric oven: 150 °C/ gas: stage 1) for approx. 40 minutes. Let the tart cool down on a grid. Remove from the mould and let it cool down. In the meantime, wash and pit the cherries. Soak gelatine in cold water, squeeze out. Warm the cherry nectar and dissolve the gelatine in it. Mix the cherries and juice and allow to cool. When the compote begins to gel, place on the tart and allow to cool completely.
3
In the meantime, wash and pit the cherries. Soak gelatine in cold water, squeeze out. Warm the cherry nectar and dissolve the gelatine in it. Mix the cherries and juice and allow to cool. When the compote begins to gel, place on the tart and allow to cool completely. Before serving, roast almond slivers in a pan without fat until golden brown and sprinkle over the tarte. Place the tarte on a plate and serve. Sweetened sour cream tastes good with it
4
waiting time approx. 1 1/2 hours