Cherry & Vanilla Cream Tartlets
With Crisp Pastry Shell & Vanilla Custard Filling
Ingredients
For the crisp pastry base:
- 100 g plain flour
- 50 g cold butter cubed
- 25 g sugar
- pinch salt
- 1 small egg yolk or 1 tbsp milk if needed to bind
- Optional: zest of ½ lemon
For the vanilla custard filling
- 200 ml milk
- 2 egg yolks
- 30 g caster sugar
- 1 tbsp cornflour or plain flour
- ½ tsp vanilla extract or seeds from ¼ pod
For topping:
- A handful of fresh cherries halved and pitted
- Optional: splash of kirsch or cherry liqueur
Instructions
Make the pastry
- Rub butter into flour, sugar, salt, and lemon zest until crumbly.
- Stir in egg yolk to form a dough — add a drop of cold water or milk if dry.
- Chill for 15–20 minutes.
- Roll and line tartlet tins or a 6–7 inch tart tin. Prick the base with a fork.
- Bake blind at 180°C (160°C fan) for 15–20 minutes until golden. Cool fully.
Make the vanilla cream
- Heat milk in a small pan until steaming.
- In a bowl, whisk egg yolks, sugar, and cornflour until smooth and pale.
- Slowly pour in hot milk while whisking.
- Return to the pan and stir gently over low heat until it thickens like custard.
- Stir in vanilla. Cover and chill.
Assemble
- Spoon the cold vanilla custard into cooled tart cases.
- Arrange halved cherries on top. Drizzle with cherry liqueur if using.
- Brush lightly with melted jam for a glossy finish, if desired.
- Chill until ready to serve.
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Variations
How to Make Lightened Vanilla Custard with Meringue (Chiboust-style)
Ingredients
- 200 ml milk
- 2 egg yolks
- 30 g sugar
- 1 tbsp cornflour
- Vanilla extract
Meringue
- 2 egg whites
- 25 g sugar fine caster sugar works best
- Pinch salt or cream of tartar optional for stability
Instructions
- Make the custard as before:
- Let it cool to room temperature but not fully cold (important so it blends smoothly with the egg whites).
Meringue
- Whisk egg whites to soft peaks.
- Gradually add sugar while beating, until glossy stiff peaks form.
Combine
- Gently loosen the custard with a spoon if it has firmed up.
- Fold 1/3 of the meringue into the custard to lighten it.
- Carefully fold in the remaining meringue in two batches, using a spatula.
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Semolina-Shortbread Biscuits for Tart Base
Ingredients
- 70 g plain flour
- 30 g coarse semolina
- 50 g cold butter cubed
- 25 g caster sugar or icing sugar for a finer texture
- pinch salt
- Optional: zest of ½ lemon or ¼ tsp vanilla extract
- 1 tsp milk if needed to bring the dough together
Instructions
- Mix dry ingredients: Combine the flour, semolina, sugar, and salt in a bowl.
- Rub in butter: Use your fingertips to rub in the butter until it forms coarse crumbs.
- Bring together: Press the mixture into a soft dough. If dry, add just a splash of milk.
- Roll and cut: Roll out to about 5mm thick and cut into rounds or squares.
Bake
- Place on a lined baking tray and bake at 180°C (160°C fan) for 12–15 minutes, or until golden at the edges.
To use for tart base:
- Let cool completely before crushing for tart base.
- Crush the baked biscuits (should yield about 120–150g crumbs).
- Mix with 60g melted butter.
- Press into tart case(s), chill until firm.
- Crush the biscuits
- Use a food processor or bash in a bag with a rolling pin until fine crumbs.
- Mix with melted butter. Stir until the texture resembles damp sand. Add any extras (zest, spice) if using.
Press into tins
- Firmly press into tartlet moulds (or a tart tin), covering the base and a little up the sides. Use the back of a spoon or small glass to compress it well.
- Refrigerate for at least 30 minutes, or until fully set and firm.
Fill and serve
- Spoon in your chilled vanilla custard (or the lighter meringue version), top with fresh cherries, and optionally glaze with a little jam.
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