Nutrition Facts
8 servings
8
Recipe for Cookie Crust Cherry Tart
Today, I propose a delicious seasonal tart - a biscuit tart with black cherries. It consists of a shortcrust pastry and black cherries, topped with a soft biscuit dough. An original and delightful combination.
Sweet shortcrust pastry
150 Flour
65 Sugar
2 Baking powder
80 cold butter
1 Egg
Cookie dough
3 Egg (whites and yolks separated)
100 Sugar
80 melted butter
100 Flour
In addition
300 black cherry
Directions
1
Prepare the shortcrust pastry. In a mixing bowl, add the flour, sugar, and baking powder. Blend for a few seconds to combine. Add the cold butter cut into cubes and blend again to incorporate it into the flour. Add the egg and blend until a dough ball forms.
2
Wrap the dough in plastic wrap and refrigerate for 1 hour.
3
In the meantime, prepare the cookie dough. In a bowl, add the egg whites and whisk them until stiff peaks form.
4
In another bowl, whisk the egg yolks with the sugar. Add the melted and cooled butter and mix a bit to incorporate it. Add the flour and mix again to achieve a smooth dough. Add the egg whites in 3 batches and gently fold them in using a spatula.
5
Pit the cherries and cut them in half.
6
Preheat the oven to 180°C, static heat.
7
Roll out the shortcrust pastry and line a greased 24 cm tart pan, preferably with a removable bottom.
8
Place the cherries on the tart base and pour the cookie dough over them.
9
Bake for 30 minutes or until the pie is golden.
10
To finish, let cool, remove from the mold, and sprinkle with powdered sugar.
Ingredients
Sweet shortcrust pastry
150 Flour
65 Sugar
2 Baking powder
80 cold butter
1 Egg
Cookie dough
3 Egg (whites and yolks separated)
100 Sugar
80 melted butter
100 Flour
In addition
300 black cherry
Directions
Directions
1
Prepare the shortcrust pastry. In a mixing bowl, add the flour, sugar, and baking powder. Blend for a few seconds to combine. Add the cold butter cut into cubes and blend again to incorporate it into the flour. Add the egg and blend until a dough ball forms.
2
Wrap the dough in plastic wrap and refrigerate for 1 hour.
3
In the meantime, prepare the cookie dough. In a bowl, add the egg whites and whisk them until stiff peaks form.
4
In another bowl, whisk the egg yolks with the sugar. Add the melted and cooled butter and mix a bit to incorporate it. Add the flour and mix again to achieve a smooth dough. Add the egg whites in 3 batches and gently fold them in using a spatula.
5
Pit the cherries and cut them in half.
6
Preheat the oven to 180°C, static heat.
7
Roll out the shortcrust pastry and line a greased 24 cm tart pan, preferably with a removable bottom.
8
Place the cherries on the tart base and pour the cookie dough over them.
9
Bake for 30 minutes or until the pie is golden.
10
To finish, let cool, remove from the mold, and sprinkle with powdered sugar.
Notes
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