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Cherry tartlets

Vanilla custard cherry tartlets

GeorgiaDm
These softshell tartlets are naturally sweetened, gluten-free, and delicious. Filled with vanilla and cherry flavors and a hint of almonds, are quick, and easy to make. A comforting dessert that you are going to love.
Prep Time 10 minutes
Cook Time 18 minutes
Cooling time 30 minutes
Total Time 58 minutes
Course Dessert
Cuisine French
Servings 6 tartlets
Calories 445 kcal

Equipment

  • Food processor

Ingredients
  

For the base

  • 30 g/2 tbsp almond butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 150 g/1 ¼ cups almonds white
  • 2 tablespoon coconut butter melted
  • 75 g/¾ cup rolled oats gluten-free
  • 80 g/2.8 oz Medjool dates

For the filling

  • 450 g/1 ¾ cups milk almond
  • 45 g/6 tbsp cornstarch
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 3-4 tablespoon honey/maple syrup
  • 28 g/2 tbsp butter/margarine
  • 250 g/8.8 oz cherries pitted & halved

Instructions
 

For the base

  • Preheat the oven at 180°C (350°F). Add dates, coconut butter, and almond butter to a food processor, and mix until they become a paste.
  • Add the rest of the base ingredients, and process until the mixture sticks together. In case the mixture is too dry, add some water (1 tablespoon at a time).
  • Divide the mixture into 6 tart pans (with removable bottom) or in one large tart pan. Press it down and into the sides to create the tart cells, and bake them for 8 minutes. Remove from the oven and let them cool. We can also place the tartlet bases into the fridge without baking them.

For the filling

  • Pour the milk into a saucepan and reserve 6 tablespoon of the milk in a cup. Dilute the cornstarch, vanilla extract, egg yolks, and sweetener into the reserved milk.
  • Place the saucepan on medium/high heat until the milk is warm.
  • Add the cornstarch mixture and bring it to a boil, while stirring constantly with a metal whisk.
  • When the mixture starts to thicken, remove from heat, add the butter, and stir until perfectly combined.

Assemble

  • Take the tart bases out of the fridge, place some cherries on the bottom, top with the vanilla custard, and extra cherries. Let the filling cool at room temperature. When cooled, put the tartlets in the fridge.
  • Serve the tartlets cool from the fridge. Before serving remove the tartlets gently for the tart pans.
  • Enjoy 😉

Notes

If the base mixture is a little dry, add some water. Add 1 tablespoon of water at a time and no more than 2 tbsps.
The bases can be made also without baking them. Just put them in the fridge to keep them firm.
For a firmer filling, use about 1 tablespoon more cornstarch.
Use a vanilla pod instead of vanilla extract in the cream, to make it extra fragrant.
Keyword creamy, easy, quick