Due to Sunday's cake tasting with Bride & Co., I had an extra pint of cardamom pastry cream mooning about, dreaming of a wedding of its own. Sharing the kitchen was a bowl of roasted cherry compote and an unbaked tart shell.
Meanwhile there was a barbecue to attend and I was bringing dessert. Hmmmm.....what to make?
Roasted Cherry Tart with Cardamom Pastry Cream
9" tart shell, fully baked
a few gingersnaps, crushed fine
1 1/4 c milk
2 tsp cardamom pods, cracked
4" piece of orange peel
1" piece of vanilla bean, split and scraped
pinch of salt
3 tbl A.P. flour
3 tbl sugar
3 lg yolks
1 tbl unsalted butter, cold and cut into chunks
Make pastry cream: combine milk with the cardamom pods, orange peel, vanilla, and salt. Scald over medium heat, cover, and let steep for 15 minutes. Strain.
Meanwhile, combine the sugar and flour and whisk in the eggs. Temper into the warm milk mixture and cook over medium heat, whisking constantly until the mixture thickens and comes to a boil about 5 minutes. Whisk in the butter. Pass through a fine sieve, cover its surface with plastic wrap, and chill for at least two hour before using.
Assemble the tart: after fully baking and cooling the tart shell, cover its surface with the crushed gingersnaps (this will keep the crust from becoming soggy from the filling). Fill with chilled pastry cream and top with the compote- strained for a "neat" appearance, or with its liquid for something more sloppy 'n' luscious, best enjoyed in private.