Tart with cherries and cream sauce

A cake cool and pleasant even in summer, is also excellent version with strawberries.

Ingredients:

• shortbread
• 17.64 OZ (500 grams) cherry
• ½ teaspoon of tortagel
• 8.82 OZ (250 grams) of fresh cream
• 8.82 OZ (250 grams) of milk
• 2 tablespoons of cornstarch
• 6 tablespoons sugar
• 3 tablespoons icing sugar
• the juice of ½ lemon

Time: 1 ½ hours
Difficulty: medium
Oven: 356° F

If you prefer you can prepare the base the day before following this recipe, and fill 3-4 hours before serving so that it cools well. Bake the tart base and put on a sheet of parchment paper with dried leguminous vegetables to create the recess for the topping. Wash and dry the cherries, take off some particularly nice to finish the cake and pit other with the appropriate tool. Place in a bowl with 3 tablespoons of powdered sugar and juice ½ lemon. Prepare the cream by pouring the fresh cream and milk in a saucepan, mix cornstarch and sugar and bring to a boil over low heat. Stir and let cool for 5 minutes, then pour it on the basis of already cooked pastry. Allow to cool completely and arrange the cherries pitted and those on the edge with the petiole. Prepare the tortagel, as indicated, and brush the fruit, alternatively brush with a little of cherry jam.
Let stand in refrigerator for at least a couple of hours and leave at room temperature for half an hour before serving. 

See the recipe in printable PDF