Kriek taart

Indulge in the delicious taste of sweet cherries in a homemade cherry pie, a perfect addition to any occasion.
Prep Time: 1 hour
Cook Time: 45 minutes
2 hours
Total Time: 3 hours 45 minutes
Course: Dessert
Cuisine: Belgian
Keyword: dawn, pie
Servings: 8
Calories: 400kcal

Ingredients
 

Pastry cream

Dawn

  • 1 goblet cherries ((sweetened))
  • 100 g sugar
  • 50 g vanilla pudding powder ((my bag was 53g – fully used))

Cake pan

Instructions

Creme patissière or baking cream

  • Take your measuring cup and fill with half a liter of milk
  • Put the milk in the bowl. Keep a little milk left over (1dl max is enough).
  • Add the sugar and vanilla sugar.
  • Warm the milk. Stir occasionally so that the sugars dissolve well and do not burn.
  • Meanwhile, crack 4 eggs. Add the egg yolks to the excess milk in the measuring cup.
  • Also add the vanilla pudding powder in the measuring cup. Stir well until everything is incorporated into the milk and egg yolks.
  • When the milk is (almost) boiling you can add the remaining porridge from the measuring cup. Keep stirring well. If the porridge gets hot enough it will form a bond. Then take it off the heat for a while. Keep stirring constantly until the pastry cream takes its final shape.
  • Once the cherry puree is formed you may also add the cherries.
  • Let cool!

Dawn

  • Take the goblet of cherries. Pour the juice into a bowl using a strainer. Set the cherries aside.
  • Add the 100g of sugar.
  • Add the bag of vanilla pudding powder.
  • Again, reheat – stirring frequently. The moment a porridge forms remove from the heat. Keep stirring constantly until you get a whole mass.
  • Let cool.

Dough

  • ROl out the dough and place it in your pie pan. Press well along the sides and remove excess dough.
  • Pierce enough holes in the dough. This prevents the dough from rising too much.
  • You can now spread the cooled pastry cream on the cake. Using a spatula, you can spread it evenly.
  • On top spread the cooled cherry porridge. Again, using a spatula, spread the cherries evenly. Careful but don’t turn it into a cherry puree.
  • Now take your 2nd dough and cut it into 1 cm strips. Start in the middle.
  • Now place the strips on your cake. Start from the top left with 1 horizontal followed by 1 vertical. And work your way down to the right.
  • Place the strips liberally OVER the edges then later you can use your fingers to press down and push off the excess dough with your fingers.

Baking

  • Bake in oven at 180°C for 45 minutes.

Finish

  • Take the apricot jam (without pieces please). Add some water. Using a baking brush, paint in the strips. Carefully do the rest of the cake as well. Watch your work shine up!
  • Give the cake time to cool.

Voedingswaarden

Calories: 400kcal | Carbohydrates: 47g | Protein: 22g | Fat: 14g
4 from 1 vote (1 rating without comment)

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