Cherry & Vanilla Cream Tartlets
With Crisp Pastry Shell & Vanilla Custard Filling
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
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.