Sorry I haven’t been around for the past few days, folks – I’ve spent the better part of this week in a NyQuil induced haze while a really nasty chest cold took it out of me and completely drained me of any energy. I’m finally feeling better, so I’m back on the computer and back in the kitchen. So while I’m planning what to cook, I’ll give you guys one from my backlog.
I made this when cherries were still in season at the farmers market earlier this summer. Next time around, I’d probably skip the crust and serve it in custard cups or ramekins, as the crust got kind of soggy – but the taste was delicious.
Cherry and Zabaglione Cream Tart
recipe courtesy Epicurious
3 egg yolks
1/4 cup sugar
3 tablespoons Marsala
1/2 cup chilled whipping cream
2 tablespoons sour cream
1 9-inch refrigerated ready pie crust (1/2 15-ounce package), room temperature
1 teaspoon (heaping) all purpose flour
1 1/2 cups pitted fresh cherries or frozen, thawed and well drained
3 tablespoons grated bittersweet (not unsweetened) or semisweet chocolate
Preparation For zabaglione:
Whisk yolks and sugar in top of double boiler over simmering water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume and holds shape in spoon, about 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool. Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
Preheat oven to 400°F. Dust 1 side of crust with flour. Gently transfer crust to 9-inch tart pan with removable bottom, floured side down. Press into pan and press to seal any cracks. Trim edges. Pierce all over with fork. Bake until golden brown, about 15 minutes. Cool on rack.
Drain cherries on paper towels. Arrange in crust. Spoon zabaglione cream over. Cover and refrigerate at least 1 hour. (Can be prepared
3 hours ahead.)
Sprinkle with chocolate and serve.