Name: Kriekentaart
Prep time: 60 min
Cook time: 45 min
Total time: 225 min
Ingredients: 1 zakje vanillesuiker; 100 g suiker; ½ l (volle) melk; 4 eierdooiers; 50 g vanillepuddingpoeder ((mijn zakje was 53g - volledig gebruikt)); 1 bokaal krieken ((gezoet)); 100 g suiker; 50 g vanillepuddingpoeder ((mijn zakje was 53g - volledig gebruikt)); 2 vellen bladerdeeg; 1 el abrikozenconfituur; 1 el water

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Kriek taart

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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 hour

Cook Time: 45 minutes minutes

2 hours hours

Total Time: 3 hours hours 45 minutes minutes

Course: Dessert

Cuisine: Belgian

Keyword: dawn, pie

Servings: 8

Calories: 400kcal

Ingredients

Pastry cream

▢ 1 bag vanilla sugar
▢ 100 g sugar
▢ 1/2 l (whole) milk
▢ 4 egg yolks
▢ 50 g vanilla pudding powder ((my bag was 53g – fully used))

Dawn

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

Cake pan

▢ 2 sheets puff pastry
▢ 1 tbsp apricot jam
▢ 1 tbsp water

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.