- 100 g cold butter
- 50 g sugar
- 1 egg yolk
- 150 g Küchenmeister Wheat Flour T405
- 500 ml milk
- 50 g sugar
- 60 g heavy cream
- 40 g sour cream
- 2 eggs
- 1 pck. vanilla sugar
- Pinch of salt
- 100 g Küchenmeister Spelt Semolina
- 3 tbsp. lemon juice
- 750 g cherries
- 30 g dark chocolate
In a bowl, mix together the flour, butter (in pieces), sugar and egg yolk, and knead until a pastry dough forms. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for ca. 30 minutes.
Preheat the oven (electric 200°C / convection 175°C). Grease a pie form that as a removable bottom (ca. 22cm diameter) and lightly dust with flour. Remove the dough from the fridge. On a lightly floured work surface, roll the dough out to ca. 26cm diameter. Carefully place the dough into the pie form, pressing the bottom and sides to create an edge. Line the pastry crust with parchment paper, or aluminum foil, and fill with dried beans or rice. Blind bake the pastry for ca. 20-30 minutes, or until golden brown. Take the pie base out of the oven, remove the beans/rice and parchment paper and allow cooling.
For the filling:
Place the milk, cream, and sour cream in a pot and bring to a boil. Now stir in the sugar, vanilla sugar and salt. Stir in the semolina; bring the mixture to a boil, before removing the pot from the stove. Now stir in the lemon juice. Separate the eggs. Stir the egg yolks into the semolina mixture. Beat the egg whites until stiff and carefully fold them into the semolina. Leave the semolina to cool for ca. 30 minutes.
Pour the semolina into the pastry crust and spread evenly. Wash, dry, and remove the stones from the cherries. Gently press the cherries into the semolina. Refrigerate the semolina tart.
Melt the chocolate in a double boiler. Pour the chocolate into a pastry bag, and pipe thin stripes onto the cherries. Decorate with fresh mint.