Cherry and Almond Tart with Farro Vanilla Custard
A lovely go-to dessert you can make all year round. Perfect with morello cherries as they are already pitted and have an amazing flavour but you can substitute fresh cherries, raspberries or blueberries. It’s especially delicious with Farro’s vanilla custard on the side.
Line a 30cm baking dish with baking paper and spray with canola oil. Lay the pastry over the tin and carefully push the pastry into the corners. Trim edges, leaving some overhang. Chill in fridge for at least 10 mins.
Heat oven to 180 ℃. Cover the chilled pastry with another sheet of baking paper. Place baking beans on top of paper and bake for 10-12 minutes. Remove from oven, remove baking beans and top layer of baking paper and let tart shell cool for 10 minutes.
In a large bowl stir eggs, melted butter, sugar, ground almonds, vanilla paste and flour. Stir well until combined.
Pour batter into tart shell and dot the cherries around on top. Bake for 20-30 minutes until the batter no longer wobbles and is lightly golden on top. Remove from oven and serve with warm or cold with Farro Vanilla Custard.
1 pack Paneton Sweet Pastry
3 free-range eggs
125g butter, melted
⅔ cup caster sugar
1 ½ cups ground almonds
1 tsp Heilala Vanilla paste
3 Tbsp flour
½ 670g jar morello pitted cherries, drained, or 250g fresh cherries, pitted
Farro Vanilla Custard