Filling
1 1/2 cups of whole milk, cold
1/4 cup of sugar
2 1/2 tablespoons of cornstarch
1 egg yolk, beaten
1 tablespoon of grated lemon zest
1/2 teaspoon of vanilla extract
3 red cherries, pitted and cut into thin slices
Dough
20 crackers, crushed
3 tablespoons of light butter, melted
3 tablespoons of water
To dust
1 tablespoon of sugar
Custard
1/4 cup of water
1/2 teaspoon of unflavored gelatin
1 tablespoon of sugar
Filling
1 1/2 cups of whole milk, cold
1/4 cup of sugar
2 1/2 tablespoons of cornstarch
1 egg yolk, beaten
1 tablespoon of grated lemon zest
1/2 teaspoon of vanilla extract
3 red cherries, pitted and cut into thin slices
Dough
20 crackers, crushed
3 tablespoons of light butter, melted
3 tablespoons of water
To dust
1 tablespoon of sugar
Custard
1/4 cup of water
1/2 teaspoon of unflavored gelatin
1 tablespoon of sugar
Filling
1
In a medium-sized pan, whisk together the milk, sugar, cornstarch, egg yolk, and lemon zest over low heat, stirring constantly, until thickened
2
Remove from heat and stir in vanilla extract
3
Transfer to a bowl and let cool to room temperature. Reserve
Dough
1
Preheat the oven to medium temperature
2
In a bowl, mix together the cracker crumbs, melted butter, and water until well combined
3
Press the mixture into the bottom and sides of a removable-bottom tart pan
4
Bake for 10 minutes or until lightly golden
5
Remove from oven and let cool to room temperature on a wire rack
Custard
1
Increase the oven temperature to high
2
Fill the cooled dough with the warm filling, cover with cherries, and dust with sugar
3
Return to the oven for an additional 10 minutes
4
Remove from oven and let cool to room temperature
Custard
1
In a small pan, whisk together the water, gelatin, and sugar over low heat, stirring until dissolved
2
Let cool to room temperature or until slightly thickened
3
Brush the warm tart with the cooled custard and let cool to room temperature.
