CHERRY TART

CHERRY TART

HAPPY DIWALI TO ALL THOSE WHO ARE CELEBRATING

My love for cherries is never ending, whenever they are in season, I am tempted to try new recipes with them. Cherry season is very short here in Calgary, though I do realise that frozen cherries are available throughout the year. This year I chanced upon farm stall that was selling fresh cherries in bulk for a very reasonable price, I bought lots, 12 bags in total, then I washed, pitted and froze them in small zip lock bags for future use. Now I know I will enjoy them through the winter.

Three years ago, when my daughter with her family, was coming back after a holiday trip, I wanted to give her a surprise with a new recipe made with cherries. That is when this recipe was initiated the very first time, but now it is made every year whenever cherries are in season. This recipe can easily be made with frozen cherries so even when fresh cherries are not available, this recipe turns out pretty good.

This is a fusion recipe in which I have combined an Indian cheese (Chena) with cherries. Chena is a homemade Indian cheese, which is very easy to make. You have to boil milk and while milk is boiling, add few spoons of vinegar; the acid in the vinegar will separate the whey from the milk solids which we have to extract. Sieve the whole thing to remove the watery whey, then leave the milk solids in the sieve for 30 minutes, Chena is ready. This Chena is used to make paneer, which is a well-known ingredient of north and East Indian cuisine. Many sweet and savoury items are made with paneer, including many restaurant dishes.

RECIPE

INGREDIENTS

FOR TART (For graham cracker crust)

• Two cups graham/digestive cracker (Finely crushed)
  
• One cup sugar
  
• 8 tbs butter
  

FOR FILLING

• I cup sliced cherries
• 1/2 cup brown sugar
• 1/2 cup Chhena/homemade crumbled paneer
• pinch cardamom powder

METHOD

For crust

• Mix crushed graham cracker, sugar and butter thoroughly.
• Press mixture into small individual pie trays ( 3 inches )
• Bake in the oven for 6-7 minutes at 180 degrees C/256 degrees F
• The tart is ready, cool it well.

FOR FILLING

• Mix cherries and brown sugar together and heat in a pan to make compote.
• When compote is ready, mix Chena and cook further for 8-10 minutes so that water from the Chena can evaporate and mixture can thicken. Leave it to cool.
• Preheat oven to 375 degrees F/190 degrees C.
• Fill the mixture of cherry, sugar and Chena inside the tart and bake in the oven for 2-3 more minutes.
• Serve chilled as a dessert after the meals.

Note: - Ready-made tart can be used. If you are using readymade tart shells, first bake the tart shells in the oven for 7-8minutes and after adding the filling, bake for another 2 more minutes.

I am sharing this recipe as my blog post entry to Meatless Monday, Fiesta Friday, Hearth and Soul blog hop and Coo once and eat Twice and with Cook Blog share and we are pinnable. and with Full Plate Thursday and Sweet inspiration link party.