Cherry Tart With Cocoa Nib Crust Recipes

Steps:

• Heat oven to 350 degrees F/180 degrees C
• For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
• For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

Steps:

• To prepare the crust, make the Chocolate Sugar Dough. Knead in the cocoa nibs. Press the dough into a flat disk, wrap with plastic or place in a sealable plastic freezer bag, and chill for 20 minutes or so. Roll out the dough on a lightly floured piece of parchment paper or flat surface to about 1/2 inch thick. Transfer to a tart pan (9 inches in diameter, 2 inches deep) by loosening the dough from the work surface with an offset spatula, then sliding the tart pan under it. Once you smooth the dough in the tart pan (pinching any rips or cracks together with your fingers), line the top of the dough with a layer of almonds, lightly pressing them into the dough. Cover this prepared tart shell with plastic wrap and put in the refrigerator.
• Preheat the oven to 300°F.
• To make the custard, combine the milk and cream in a small saucepan with the vanilla bean pod and seeds. Bring the mixture to a simmer.
• Meanwhile, briskly whisk together the eggs, sugar, arrowroot, almond extract, nut liqueur, and salt in a bowl. Remove the vanilla bean pod from the hot milk mixture and slowly pour one-third of the hot milk mixture into the egg mixture and continue to whisk. Repeat this process two more times and stir until the batter is smooth.
• Remove the prepared tart shell from the refrigerator and remove the plastic wrap. Put the cherries in the shell. Then pour the batter over the cherries and allow the mixture to rest for about a minute. Place a cake pan half full of water in the oven to keep the oven moist. Place the tart pan in the oven and bake for about 40 minutes, or until the custard is lightly browned and solid, with no liquid jiggle in the center.
• Allow the tart to cool in the pan to room temperature before serving.

Steps:

• Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.