We are searching data for your request:
Upon completion, a link will appear to access the found materials.
In a bowl, mix the flour with the sugar and a pinch of salt. Then add the egg and cold butter cut into cubes and start kneading quickly with your fingertips, until you get a compact and homogeneous dough. Cover with cling film and refrigerate for at least half an hour.
Break into pieces of dough and put into shapes. The dough being quite "greasy", I didn't grease the shapes with anything. Prick the dough from place to place with a fork and bake on medium heat for about 10 minutes, during which time we will prepare the filling.
The yolks are mixed with the sugar until they turn white and become like a cream. Add the starch, mix well, then everything "dissolves" with a little milk. Put the pot on low heat and boil until it starts to thicken, stirring constantly, taking care not to stick to the bottom of the pot. For safety it can be boiled on a steam bath.
Remove the pot from the heat and add the cherries. If the cherries leave too much juice and the composition softens, put the pot back on the fire and bring a few more boils, until the composition thickens again.
Whisk the egg whites with a pinch of salt. Gradually add the sugar mixed with the vanilla sugar and mix vigorously until you get a hard and shiny foam, which makes cakes when we remove the blades from the mixer.
Remove the dough forms from the oven and fill them with the cherry composition. Sprinkle the meringue over each tart. Put the tray back in the oven over high heat, until the meringue is browned.