Ombre Cherry Tart
Serves: (1) 4"x13" rectangular tart
Tart Crust
  • 1 cup (140 g) all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, cold, cut into 1-in pieces
  • 1 tablespoon cold water
  • ¼ teaspoon almond extract
Pastry Cream
  • 1 cup (218 g) whole milk
  • 2 Tablespoons (30 g) + 3 Tablespoons (44 g) sugar
  • 3 large egg yolks
  • 2 Tablespoons (14 g) cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup (230 g) heavy cream
  • ½ pound cherries, a mix of Bings and Rainiers
For the crust:
  1. Combine flour, sugar, and salt in a food processor. Pulse to combine.
  2. Add in butter and pulse until butter is in pea-sized pieces.
  3. Combine water and almond extract and drizzle over the mixture. Pulse to combine until the mixture resembles coarse crumbs – it should not be fully combined into a ball.
  4. Turn out mixture onto the clean kitchen counter and gently press together. If you have trouble making it stick together add a few more drops of water.
  5. Gently press dough into a 4 inch x 13 inch rectangular tart pan and press into the sides to form.
  6. Chill pan with dough in refrigerator while preheating the oven to 375 degrees F.
  7. Line the dough with foil and fill with pie weights. Bake tart crust for 15 to 20 minutes.
  8. Remove the foil and bake until golden, 12 to 15 minutes more. Remove from oven and let cool.
For the pastry cream:
  1. Combine ¾ cup (172g) of the milk with 2 Tablespoons (30g) of sugar in a small saucepan. Heat on the stove over medium heat until the sugar is dissolved and bubbles appear on the edge of the pan.
  2. Meanwhile, whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl.
  3. Whisk the cornstarch and remaining ¼ cup (46g) milk in a small bowl and then add to the egg yolk mixture, whisking to combine.
  4. Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
  5. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. Stir in the vanilla and almond extracts.
  6. Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface, and refrigerate until needed.
  7. When you are ready to use the pastry cream, whip the cream in a mixer to soft peaks, and then fold gently into the pastry cream to lighten.
To finish the tart:
  1. Spoon the pastry cream into the tart shell and spread evenly. Fill the tart shell to just below the top; you may have some pastry cream left over.
  2. Wash and pit the cherries, and slice in half. Arrange cherry halves by color on top of the pastry cream. Serve immediately.
Recipe by Dessert First at