Honey Cherry Tart

Taste: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Simple.

Steps for making Honey Cherry Tart

Soak the cherries in baking soda water for 30 minutes and rinse them clean.

Remove the stems and pits and cut the cherries into small pieces.

Marinate the cherries with 20g sugar for 1-2 hours (prepare the tart crust ingredients during marination).

Pour the marinated cherry juice into a pot.

Add water, honey, and corn starch, and simmer over low heat until slightly thick and translucent. Let it cool and set aside.

Stir while cooking until the mixture thickens. Remove from heat and let it cool.

Cut the butter into small pieces and let it soften at room temperature. Add powdered sugar.

Beat with an egg beater until smooth (low speed is enough to mix the butter and powdered sugar, no need to beat until fluffy).

Add the egg yolk in 3-5 portions, beating well with an egg beater after each addition.

Sift in the low-gluten flour.

Mix well with a scraper.

Knead into a smooth dough by hand.

Roll out the dough and use a round mold to cut out circular crusts.

Press the crust onto a flower-shaped mold.

Use a fork to prick some small holes in the crust on the mold.

Bake on the middle rack of a preheated oven at 180 degrees Celsius for 15 minutes.

Let the baked crust cool.

Arrange the cherry meat on the crust.

Drizzle with honey sauce.

Add some mint leaves for decoration.