This Cherry Crumble Tart features a rich, cocoa-infused crumbly base, a light and airy custard mousse, and is generously topped with fresh cherries. The combination of the chocolatey, buttery crust with the smooth, sweet custard and tart cherries offers a delightful contrast in both flavor and texture. This tart's versatility comes from the ability to substitute cherries with other berries or fruits, making it a perfect dessert for any season.
Why You'll Love This:
The tart brings together the indulgent flavors of a classic crumble with the sophistication of a custard dessert. The crumbly cocoa base and topping provide a satisfying texture that pairs beautifully with the creamy filling, while the cherries add a burst of freshness that cuts through the richness. It's an ideal treat for those who appreciate a dessert that's not overly sweet but rich in flavors and textures.
Perfect Occasion:
This tart is perfect for family gatherings, holiday celebrations, or as a Sunday dinner finale. It's also suitable for potlucks or as a special treat to bring to a friend's house. Its elegant appearance and the option to use seasonal fruits make it adaptable for any occasion, whether it's a summer barbecue or a cozy winter get-together.
Decoration Tips:
For a stunning presentation, arrange the cherry halves neatly over the custard before adding the crumble topping. After baking, dust the tart with powdered sugar or drizzle with a simple chocolate glaze for added decadence. Garnishing with mint leaves or a dollop of whipped cream on each serving can enhance the visual appeal and add a fresh contrast to the rich flavors.
Ingredients:
- For the Crust and Topping:
- 2 cups of coarse flour
- 1 cup of all-purpose flour
- 0.5 cup of powdered sugar
- 250 g of cold butter, cubed
- 6 egg yolks
- 2 teaspoons of baking powder
- 4 tablespoons of cocoa powder
- For the Custard Mousse:
- 8 egg whites
- 0.75 cup of fine sugar
- 2 packets of vanilla custard powder (80 g total)
- 0.5 cup of canola oil
- 400 g of cherries, halved (or substitute with raspberries, blueberries, or finely chopped strawberries)
- Begin by making the crust. Combine both types of flour, powdered sugar, cocoa, baking powder, and butter in a bowl. Using your fingers or a pastry cutter, work the ingredients into a crumbly dough. Divide the dough into two portions and refrigerate one portion in the freezer for about 40 minutes or overnight in the fridge.
- Press the larger portion of the dough into a 20x35 cm baking tray lined with parchment paper. Pre-bake at 190°C for 10 minutes.
- For the custard mousse, whip the egg whites until soft peaks form, gradually adding sugar until dissolved, about 8 minutes. Gently fold in the custard powder and canola oil.
- Spread the custard mousse over the cooled crust, and press the cherry halves into the mousse. Grate the remaining chilled dough over the top.
- Bake at 180°C for 35 minutes until the topping is crisp and golden.
Enjoy this delightful Cherry Crumble Tart, a perfect blend of crispy, creamy, and fruity elements that make it a must-try dessert for any baker!