| pastry |
Fill tart case with cherries and custard. Bake in moderately hot oven 50 minutes or until set. |
| 125g sugar |
|
beat |
Wrap, refrigerate 1 hour. |
Roll out thinly, line tart tin, bake blind 15 minutes |
| 1 egg |
| pinch salt |
| 250g flour |
|
mix in |
| 125g butter |
|
work in with fingers |
| filling |
| 750g cherries |
stone |
| 2 egg yolks |
|
beat |
|
Cook until thickened |
| 100g sugar |
| 2 tablespoons flour |
| 1 1/2 cups milk |
scald |
beat in |
| 1/2 cup kirsch |
|
mix in |
| 30g butter |
|