Snacks & baking
Kersenvlaai (cherry tart)
Kersenvlaai is a Dutch tart with a thin pastry, topped with juicy cherries and a layer of light custard. It is a regional speciality of Limburg, enjoyed mostly in summer.
Ingredients
Ingredients
Pâte
Garniture
Crème
Optional extras
Nutrition facts
843 kcal per serving
- Protein
- 14.4 g
- Carbohydrates
- 96.9 g
- of which sugars
- 47.4 g
- Fat
- 43 g
- Fiber
- 4.2 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mix the flour, sugar and salt, rub in the cold butter with your fingertips, then add the egg and bring the dough together. Cover and rest for 30 minutes.
- Roll out the pastry into a tart tin, prick the base and bake blind at 180 °C for 15 minutes.
- Spread the pitted cherries over the base and sprinkle with half the topping sugar.
- For the custard, whisk the egg with the remaining sugar and the cornflour, then stir in the cream and vanilla.
- Pour the custard over the cherries and bake for another 20 to 25 minutes, until set and lightly golden.
- Let it cool before slicing.
Variations and tips
Raspberry version. Swap the cherries for raspberries for a tangier tart.
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Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Original Ecomely recipe.