Rustic cherry custard galette – a simple cherry pie with lots of juicy cherries (sweet or sour) and with custard cream – this is a perfect dessert for the breakfast.


CUSTARD CHERRY PIE

Ingredients

GALETTE

  • 100 g Butter
  • 180 g Flour
  • 75 g Sugar (3 tbsp)
  • A pinch of Salt
  • 4 tbsp Cold Water

CUSTARD CREAM

  • 2 Yolks
  • 22 g Starch
  • 1/2 bag of Vanilla Sugar
  • 250 ml Milk (or 200 ml Milk + 50 ml Whipping Cream)
  • 55 g Sugar

FILLING

  • 500 g Cherries
  • 125 g Sugar (~5 tbsp)
  • 15 g Starch (1 tbsp)

INSTRUCTIONS

Sift the flour twice in a large bowl. Add sugar and a pinch of salt to the flour, mix. Cut very cold butter into small cubes (it would be even better to hold it for a couple of hours in the freezer). Put the butter into the flour; quickly grind into crumbs. Add water, quickly kneading the dough. Roll the dough into a ball. Wrap in cling film, chill in the refrigerator for 30 minutes.

Bring the milk to a boil. Put 2 yolks, sugar, half a bag of vanilla sugar in a bowl, mix well. Sift the starch into the custard, mix the custard cream with a whisk. Add one ladle of hot milk, stir with a whisk until smooth.

Pour the milk into the mixture of yolks with sugar, stirring with a spatula, put on a slow fire, cook, continually stirring until thickened (1-2 minutes).

Wash the cherries, cut the berries in half, and remove the cherrystones. Sprinkle cherries with 2-3 tablespoons of sugar sprinkle with starch through a strainer. Gently mix the cherries with a spoon, leave for 10-15 minutes. Put the berries into a colander, leave to drain.

Put the dough on a sheet of baking paper sprinkled with flour; tenderize the dough with a rolling pin. Roll the dough to a thickness of about 7 mm in the center and slightly thinner to the edges. Put the custard cream on the dough, leaving about 5-6 cm from the edges, put the cherries on the cream. Sprinkle the cherries with 2 tablespoons of sugar. Lift the edge of the paper and gently close the galette. Bake the galette for about 45-50 minutes at 180C. Leave to cool completely, garnish with mint.

Cherry Pie with Custard Cream
    Rustic cherry custard galette - a simple cherry pie with lots of juicy cherries (sweet or sour) and with custard cream - this is a perfect dessert for the breakfast.

    Cherry Galette with Custard Cream

    Servings: 8

Ingredients

    GALETTE
  • 100 g Butter
  • 180 g Flour
  • 75 g Sugar (3 tbsp)
  • A pinch of Salt
  • 4 tbsp Cold Water
  • CUSTARD CREAM
  • 2 Yolks
  • 22 g Starch
  • 1/2 bag of Vanilla Sugar
  • 250 ml Milk (
  • 55 g Sugar
  • FILLING
  • 500 g Cherries
  • 125 g Sugar (~5 tbsp)
  • 15 g Starch (1 tbsp)

Instructions

  1. Sift the flour, add sugar and a pinch of salt, mix. Cut cold butter into cubes. Add butter to the flour; quickly grind into crumbs. Add water, knead the dough. Roll the dough into a ball. Wrap in cling film, chill in the refrigerator for 30 minutes.
  2. Bring the milk to a boil. Put 2 yolks, sugar, half a bag of vanilla sugar in a bowl, mix well. Sift the starch into the custard, mix. Add one ladle of hot milk, stir. Pour the milk into the cream, stirring with a spatula, put on a slow fire, cook until thickened (1-2 minutes).
  3. Wash the cherries, remove the cherrystones. Sprinkle cherries with 2-3 tbsp of sugar, sprinkle with starch. Mix with a spoon, leave for 10-15 minutes. Put the cherries into a colander, leave to drain. Put the dough on a sheet of baking paper sprinkled with flour; tenderize the dough with a rolling pin. Roll the dough to a thickness of about 7 mm. Put the custard cream on the dough, leaving about 5-6 cm from the edges, put the cherries on the cream. Sprinkle the cherries with 2 tablespoons of sugar. Close the galette. Bake the galette for about 45-50 minutes at 180C.
    cherry pie, cherry custard pie, cherry cake, cherry custard cake