Tart with Cream and Cherries

To prepare the tart with cream and cherries, start with the shortcrust pastry: in the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and powdered sugar 1. Mix until creamy, then incorporate the whole egg 2. Mix for a few minutes and also add the sifted flour and baking powder 3.

Continue mixing at medium speed until the dough is compact. Then transfer it to the work surface 4 and shape it by hand into a dough ball 5, cover it with plastic wrap, and let it rest in the refrigerator for 30 minutes 6.

Meanwhile, prepare the cream: soak the gelatin sheets for 10 minutes in cold water 7. In a saucepan, pour the milk and vanilla extract 8, then heat until almost boiling. Separately, in a bowl, combine the egg yolks and sugar 9.

Add the cornstarch 10 and whisk to obtain a smooth, lump-free cream 11. Pour the hot milk over the egg yolk mixture 12.

Transfer the mixture back to the saucepan on the stove 13 and cook over medium heat, stirring until the cream thickens. At this point, add the previously soaked and squeezed gelatin 14, then mix carefully until well absorbed 15.

Transfer the cream to a bowl, let it cool slightly, then cover with plastic wrap in contact with the cream 16 and place in the refrigerator to set while proceeding with the recipe. Retrieve the shortcrust dough and roll it out on a floured work surface with a rolling pin to a thickness of 1/8 inch 18.

Wrap the rolled-out pastry over a 9 1/2 inch tart pan 19. Ensure the pastry adheres well to the base and edge, then remove the excess dough by pressing a rolling pin along the edge 20. Prick the base with a fork 21.

Bake in a static oven at 330°F for 25 minutes 22, then remove from the oven and let cool. Prepare the cocoa cream for the garnish: pour the cold heavy cream into a bowl 23, then whip with electric beaters 24.

Once you obtain a frothy consistency 25, add the powdered sugar 26 and cocoa powder 27.

Mix with the whisk to combine 28 and transfer the cream to a piping bag fitted with a star nozzle 29, then place in the refrigerator. Move on to the diplomatic cream: semi-whip the heavy cream and incorporate it into the pastry cream 30.

Gently mix 31 and transfer this cream to a piping bag fitted with a plain nozzle 32. At this point, turn out the shortcrust base 33.

Flip the base onto a serving plate 34. Now pit half of the cherries 35 and chop them into little pieces 36.

Fill the tart with the chopped cherries 37, then spread a layer of diplomatic cream 38 and create some decorative dollops 39.

Pipe additional dollops with the cocoa cream 40 and distribute the whole cherries 41. Your tart with cream and cherries is ready to be enjoyed 42!