Cherry and Custard Tart

Name: Cherry and Custard Tart (Tarta de cerezas)
Cuisine: Spanish
Ingredients: ½ vanilla pod, split in half lengthways; rind of ⅔ lemon, in large thin strips without the pith; 300 ml double cream; 300 ml milk; 30 g caster sugar; 2 eggs; 4 egg yolks; 1 × Sweet Pastry Tart Shell; 500 g cherries, washed, drained and stalks removed; about 400 ml sweet anis to cover; 2 tablespoons caster sugar; juice of ½ lemon

Tarta de cerezas

Preparation info

Serves
6

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Poaching cherries in anis (a Spanish liqueur made from aniseed) can make even the dullest cherries delicious. If you have neither time nor energy to make the pastry, the cherries eaten with custard are very good.

Ingredients

1 × Sweet Pastry Tart Shell

Europe
Spain
Pie
Pastry
Dessert
Vegetarian

Method

Follow the instructions for cooking the pastry shell, then remove to a rack.

Place the cherries and anis in a saucepan over a medium heat and put the lid on. Cook for about 5 minutes until the cherries start to lose their juice, but keep their firmness and shape. Remove, drain and keep the juice. Stone the cherries, adding any juice from that to the ot