Husk Cherry Fruit Tart | culture: the word on cheese
This tart is a show-stopping way to use in season husk cherries. A chocolate layer preserves the crisp crust, while rich custard balances the fresh fruit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culturecheesemag.com.
Cooking tools:
- Stand mixer
- Tart pan
- Pie weights
- Rolling pin
- Cooling rack
- Offset spatula
- Fine-mesh sieve
- Sifter
- Cake round
- Oven
- Stove
- Refrigerator
- Freezer
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Fork
- Chef's knife
- Measuring cup
- Measuring spoon
- Aluminum foil
- Parchment paper
- Plastic wrap
Ingredients
- 1½ cups all-purpose flour
- ⅛ teaspoon salt
- ½ cup unsalted butter
- ¼ cup sugar
- 1 large egg (lightly beaten)
- 8 to 9- inch fluted tart pan with removable bottom
- 3 large egg yolks
- ⅛ cup all-purpose flour
- 2 tablespoons cornstarch
- 1¼ cups milk
- ½ vanilla bean (split lengthwise or 1 teaspoon vanilla extract)
- 2 to 3 ounces semisweet chocolate (melted)
- 2 to 3 cups of fresh mixed fruit
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