Ground Cherry Custard Tart
This recipe was created as one of those happy accidents that occur when you have too much of something and run out of ideas of what to do with it.
Cue the ground cherries. These little husk covered berries are actually a relative to tomatoes, similar to gooseberries. They get their name for a really complex and complicated reason… when they are ripe, you guessed it… they fall to the ground. Native to Brazil, they are still a relatively new crop for North America and certainly a newer discovery for me.
I was fortunate enough to be gifted an envelope of seeds last fall from a new friend in a neighboring town name Eryn. Eryn is a fellow homesteader and creative genius. When she isn’t winning a medal for Mother of the Year, she often spends her spare time baking, crocheting and puttering around in the garden.
Check out her Instagram and Etsy Shop.
I’m still learning about the many uses for ground cherries as they can work for both sweet and savory, but Eryn claims they go great in salsa! Right up my alley.
Naturally, I leaned into the sweeter side of things to start. Ground cherries are a great snacking fruit, loaded with a citrus-sweet flavor and a hint of vanilla. So I thought they might go well in a creamy custard tart.
I love a good tart but sometimes dread the thought of prepping the crust. Getting the right texture to a good crust can be a challenge and I’ve certainly made my own silly mistakes over the years. Tarts, pies and other pastries have distinct characteristics of their own, each one unique and with purpose. A melt-in-your-mouth buttery short crust is very different from a flaky pie crust or the crumbly base to a velvety cheesecake. Baking is one of my simple pleasures… one that isn’t always so simple. I’m a purist at heart and I genuinely love to learn and study the techniques brought to us by talented cooks and bakers throughout generations, but sometimes — you just need to cheat. Some days you put your fancy apron on and create your most decadent soufflé from scratch, and other days you just want a simple boxed brownie mix. Guilty.
That said, about a year ago, I began testing out this crust for when my sweet tooth kicks in but my patience hasn’t.
This tart base is very simple and goes against everything we’re taught when making pastry. No floured counters, no rolling pins, no chilled butter or ice cold water necessary. Spoiler Alert: The custard is just as simple. Rather than the traditional method of slowly cooking heavy cream, separated egg yolks, sugar and starch on the stove, I simply substitute a high quality sour cream which helps blend together a silky smooth, rich custard texture.
But shhhh! Don’t tell the French!
Ok, here we go!
INGREDIENTS
For the Crust:
1/2 cup unsalted butter, melted and cooled
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
A pinch of salt
2 tablespoons almond meal
For the Filling:
1/2 cup sour cream, at room temperature (cultured if possible)
3 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 pound ground cherries, peeled
zest of 1/2 orange (optional)
For the Topping:
1 cup ground cherries, peeled
1/4 cup sliced almonds (optional)
2 tablespoons honey or powdered sugar
INSTRUCTIONS
For the Prep:
Preheat the oven to 350ºF/180°C.
Use a 9-inch (24cm) tart pan, preferably with a removable bottom, but not required. (No need to butter or spray your tart pan — this dough wont stick)
Peel and place ground cherries in a separate bowl and set aside.
For the crust:
Stir together the butter and sugar in a large mixing bowl with a whisk or rubber spatula.
Add the flour and salt and stir to make a soft dough.
Scatter small pieces of dough all over the bottom of the pan like you’re breaking apart pieces of play-doh.
Press the dough around the sides and corners first and then work to cover the bottom in one even layer.
**At first glance, the dough might not seem like enough, but trust the process.
Bake for 15 minutes, just enough to see it slightly begin to brown.
Remove from the oven and sprinkle the almond meal over the base to prevent a soggy bottom when your filling goes in to bake.
For the filling:
Whisk together the sour cream, eggs, vanilla and sugar.
Add the flour and whisk to incorporate.
Place the ground cherries into your blind-baked crust.
Slowly pour the custard filling evenly over the fruit.
Return the tart to the oven and bake 45 minutes, or until the filling is still jiggling slightly in the center.
Let cool completely on a wire rack
Voila!
Serve dusted with powdered sugar or drizzled with honey and topped with sliced almonds and fresh ground cherries.
You can refrigerate before serving or serve at room temperature.
Cover and refrigerate leftovers so it doesn’t dry out.
Alternative Options
This recipe works year round with all types of in-season fruit.
Stone Fruits: I recommend giving it a shot with fresh peaches, apricots and plums. Their tart sweetness works well with the creamy filling.
Fresh Berries: Fresh pitted cherries, first of the season blueberries, blackberries, and raspberries are delicious here
Custard Flavors: Feel free to play around with different spices, extracts and zests to enhance your custard filling.
