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Thread: Help -> Cherry+Custard Tart/Flan

  1. #1
    Grumps Guest

    Default Help -> Cherry+Custard Tart/Flan

    Help. I've cooked the pastry bind and just realised I should have
    cooked the cherries at the same time. What's the best way to cook the
    cherries now? (And add to custard to make cherry+custard tart/flan)?
    Thanks.

  2. #2
    Dave Smith Guest

    Default Re: Help -> Cherry+Custard Tart/Flan

    On 01/07/2011 11:51 AM, Grumps wrote:
    > Help. I've cooked the pastry bind and just realised I should have
    > cooked the cherries at the same time. What's the best way to cook the
    > cherries now? (And add to custard to make cherry+custard tart/flan)?
    > Thanks.


    Doesn't that depend on how the recipe suggested?
    If the recipe is for some sort of custard filling along with a sherry
    filling, you can still make a cherry filling. Add sugar to the cherries
    along with flour, corn starch or minute tapioca (my preferred thickener
    for cherries and bring to a boil then cook until it starts to thicken.
    Allow to cool before adding the custard.

  3. #3
    M. JL Esq. Guest

    Default Re: Help -> Cherry+Custard Tart/Flan

    Grumps wrote:
    > Help. I've cooked the pastry blind and just realised I should have
    > cooked the cherries at the same time. What's the best way to cook the
    > cherries now? (And add to custard to make cherry+custard tart/flan)?
    > Thanks.


    Ever made a cherry tart with pickled cherries? but you might also
    consider cooking the cherries in white wine. Many recipes call for
    cooking the cherries in a simple sugar syrup and even that can be made
    with white wine rather than water. Port wine and orange juice can be a
    good addition to these poached cherries to be used in a tart.

    Of course you could just pit and cut in half the cherries, mix, in a
    bowl with sugar, butter, ground almonds and 1 egg, mix well together and
    fill your case with and then bake. That is the process for Flan de
    cerises a la Danoise.
    --
    JL

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