Cherry Creme Tart with Sugar Crust

Yesterday was my birthday, and I am attempting not to feel too old by reminding myself I am still in my 20's. In celebration I did what I do best: spent all day cooking, invited some friends over, ate way too much food, and drank just a little too much Yamayuzu Shibori sake.

I made all sorts of yummy treats: two types of cashew "cheese," sweet potato and kale enchiladas, bean enchiladas, toast points, and a cherry creme tart with pears. Friends brought cupcakes, artichoke dip, fruit and a soysage chard medley that was delish. It all made for a great birthday. I'll post all the recipes, but wanted to start off with the dish that ended the night, the creme tart. I passed on the traditional cake and veganized Julia Child's sugar crust recipe (oh, how she must be spinning in her grave) and modified the ppk's berry creme tart recipe. The result was a filling that was cream and smooth, not to sweet, and a crust that was like a rich buttery, flaky sugar cookie. 

Cherry Creme Tart

Valentine's Day 2011 with Isa's Chocolate Berry Creme Tart

The featured post up over at at the Post Punk Kitchen for the last two weeks or so is the Berry Creme Tart With Cocoa Olive Oil Crust and I have been drooling over the damn thing since it was posted on the 2nd. But I needed an excuse, and I'm really not that into Valentines Day, in fact, the only thing you can count on from me during the holiday is to wear a shirt that has "fuck hallmark" stenciled on it. I also don't have a tart pan, but when I was invited to a pie party (in which I had to bring a pie) the party and the pan became the excuse I needed.

So I walked my happy ass down to the market and into my most favorite kitchenware store where purchases are far and few between, and picked out an 11" tart pan. Oh, the joy that filled my heart at the prospect of not having to make a tart in a pie pan. Plus, I found little heart shaped sprinkles for a whopping 50% off, so you know those went into the bag.

Isa's recipe was easy to follow and worked like a charm (though, because I was making an 11" tart instead of tartlettes, I upped the Agar Agar powder to 1 Tbs. I also used dutch cocoa powder and the crust was a much richer, dark chocolate). It takes a fair amount of time, and maybe the swirl in the tart isn't as clean as it could be, but it's worth the commitment, and the result is a smooth and creamy berry filling with a rich crust. bar far one of the best things that I have made, dessert-wise, in a long long time. Thanks PPK, for always being totally brilliant and trustworthy.