Cherry Tart with Whipped Cream

Ingredients

For the Tart Crust

• 1 ¼ cups (160 g) all-purpose flour

• ½ cup (115 g) unsalted butter, cold and cubed

• ¼ cup (50 g) granulated sugar

• 1 egg yolk

• 2–3 tablespoons cold water

• ¼ teaspoon salt

For the Cherry Filling

• 2 cups fresh or frozen cherries (pitted)

• ½ cup (100 g) granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• ¼ cup water

• ½ teaspoon vanilla extract

For the Whipped Cream

• 1 cup heavy whipping cream (cold)

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

For Garnish

• Fresh cherries

• Mint leaves (optional)

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Instructions

1. Prepare the Tart Crust

1. In a mixing bowl, combine flour, sugar, and salt.

2. Add cold cubed butter and rub it into the flour until the mixture looks like coarse crumbs.

3. Add egg yolk and cold water gradually.

4. Mix until a soft dough forms.

5. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

6. Preheat oven to 350°F (175°C).

7. Roll out the dough and press it into a 9-inch tart pan.

8. Prick the bottom with a fork and bake 15–18 minutes until golden.

9. Let the crust cool completely.

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2. Make the Cherry Filling

1. In a saucepan combine:

   • cherries

   • sugar

   • lemon juice

   • water.

2. Cook over medium heat until cherries soften (about 5 minutes).

3. Mix cornstarch with a little water to create a slurry.

4. Add the slurry to the cherries and cook until the mixture becomes thick and glossy.

5. Stir in vanilla extract and allow the filling to cool completely.

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3. Assemble the Tart

1. Pour the cooled cherry filling into the baked tart shell.

2. Spread evenly.

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4. Make the Whipped Cream

1. In a cold bowl, beat heavy cream, powdered sugar, and vanilla extract.

2. Whip until soft peaks form.

3. Pipe or spoon whipped cream onto the center of the tart.

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5. Garnish & Serve

• Decorate with fresh cherries and mint leaves.

• Chill for 30 minutes before serving for the best texture.

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✅ Tips for Best Results

• Use sweet dark cherries for richer flavor.

• If using frozen cherries, thaw and drain excess liquid first.

• The tart crust can be baked 1 day ahead.