Cherry Cream Tart — This Beloved German Dessert Will Soon Be Your New Favorite!

Germany has a reputation for producing a range of fantastic cakes and this cherry cream tart from the country's northern coastal region is no exception. Featuring contrasting textures between the cream and the pastry, plus the sweet and sour taste of the cherries, it really is a treat. So let's get baking!

You'll Need:

For the cherry compote:

  • 1 jar of sour cherries
  • 2 tbsp cherry jam

For the cream mousse:

  • 3½ fl oz heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

For the pastry layers:

  • 1 baked shortcrust pastry  
  • 2 round puff pastry sheets
  • 2 tsp water
  • 2 tbsp sugar

To garnish:

  • powdered sugar

Here's How:

Tip: Prick the shortcrust pastry several times with a fork before baking.

  1. Preheat the oven to 400°F and prepare the cherry compote. Pass the jar of cherries through a sieve over a pot over medium heat. Set the cherries aside for now and bring the pure cherry juice to a boil as you stir in the cherry jam with a whisk. Add the drained cherries to the pot and remove it from the heat.
  2. For the cream mousse, mix the heavy whipping cream, powdered sugar, and vanilla extract together and beat until stiff.
  3. Spread half of the cherry compote over the baked shortcrust pastry. 
  4. Put a little less than half the cream in a piping bag with a large round spout and pipe it onto the cherries in circles from the outside edge to the center.
  5. Lay both sheets of puff pastry on sheet pans lined with parchment paper and cut one of the dough circles into 12 equal pieces. Brush the puff pastry with water, sprinkle the sugar evenly on top, and bake for 10 minutes.
  6. Once the puff pastry has cooled, lay the intact circle of pastry on top of the cream mousse as the next layer of your tart. For the next layers, repeat the earlier steps with the rest of the cherries, and about ¾ of the rest of the cream mousse. 
  7. Next, squeeze a dab of cream mousse under the bottom of every dough triangle from the second sheet of puff pastry and place them in a circle as the last layer of the tart. 
  8. To finish, sieve a little powdered sugar over the tart to give that little something extra.

This tart takes a little time to prepare, but the effort makes it taste even better. And even though it's a regional German speciality, we're sure it'll soon catch on everywhere! Enjoy!


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