FESTIVE CHERRY TART WITH VANILLA CREME FRAICHE TOPPING
Finally, cherries are in abundance and much more reasonably priced. This is the time to take full advantage of these great offers, not only to devour in there glorious fresh capacity, but also to use in all your favourite festive dishes. This cherry tart is incredibly simple make, deliciously decadent and bursting with flavour and colour.
400g shortbread biscuits crushed
200g butter melted
3 cups pitted cherries
1 1/2 cups strawberry jam
2 cups water
2 star anise
3 tbsp cornflour
1/4 cup cold water
1 tbsp butter
VANILLA CREME FRAICHE TOPPING:
400g creme fraiche
1 vanilla pod
Place crushed shortbread biscuits in a bowl and stir in the melted butter until it is fully incorporated. Press this mixture into a pre-greased tart tin (with removable bottom) making sure to cover the sides and bottom evenly. Place the tin into the fridge for at least half an hour until the the base has completely firmed.
Place the pitted cherries, strawberry jam, water and star anise into a pot and bring to the boil on a moderate heat. Cook until the cherries have slightly softened. Remove the star anise from the mixture. Mix the cornflour and water together until it is smooth, then best online casino slowly add it to the cherry mixture, stirring it constantly until the mixture thickens. Remove from the heat and stir in the butter. Set the pot aside, allowing the cherry filling to cool completely. Once cooled, fill the tart base with the filling. Place in the fridge for at least 2 hours before serving. Carefully remove the tart from the tin and top with the vanilla creme fraiche. Garnish with some fresh cherries.
FOR VANILLA CREME FRAICHE TOPPING:
Cut the vanilla pod down the centre, lengthwise, using the tip of the knife, scrape the seeds out. Place them in a bowl with the creme fraiche and cream, stir together thoroughly.
Recipe Source: Fruit and Veg City