| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 7g | 36g |
| sugars | fibre | protein | salt |
| 21g | 2g | 6g | 0.10g |
There’s a certain joy in discovering new fruits, particularly ones that carry a hint of the exotic like the cherimoya. My recipe for a lusciously rich Cherimoya Tart is a true ode to my adventures of playing around with unique fruit flavors. I absolutely love this recipe; it’s the perfect mingling of my Gujarati roots with the fresh vibrancy of West Coast ingredients.
Harmony of Cultures in Every Bite
When I moved from California to reside with my husband Faisal, I was introduced to a profusion of new flavors. Many of these exotic tastes have since featured in my kitchen experiments, particularly when I’m whipping up Indo-American fusion desserts for my children. The Cherimoya Tart represents a beautiful harmony of both my cultures. Its subtropical flavor profile is comparable to other custard-like desserts, such as the traditional Indian dessert called Shrikhand, and flavorsome American Pie.
Health Benefits: A Sweet Surprise
As you savor a slice of this enticing Cherimoya Tart, you’ll not only be indulging your taste buds but also nourishing your body in more ways than you can think. Cherimoya, packed with antioxidants, Vitamin C and fibers, is known to strengthen the immune and digestive system. That delectable sweetness you relish, stems from natural sugars of the fruit, making it a healthier alternative for you and your family.
Paired with a hot cup of Masala Chai or served as a refreshing end to a hearty meal of Pulao and Chicken Tikka Masala, this tart is a stunner in its own right. It has the innate ability to steal the show, whilst effortlessly jelling with an array of flavors from diverse cuisines. Why I love this Cherimoya Tart recipe isn’t a single-fold answer – it’s a layer upon layer of cultural resonance, vibrant taste, healthful ingredients, and utter joy of cooking.
What You’ll Need
- 1 Medium Cherimoya
- 2 cups All-Purpose Flour
- 1/2 cup White Sugar
- 1/2 cup Unsalted Butter, cold and cubed
- 1/4 cup Ice Water
- 1 Tablespoon Lemon Juice
- 1/2 cup Heavy Cream
- 1/4 cup Granulated Sugar
- 4 large Egg Yolks
- 1 Tablespoon Pure Vanilla Extract
- 1/4 teaspoon Salt
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Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit. Then proceed to halve the cherimoya. Remove the seeds and scoop out the flesh of the fruit, and place it into a small bowl. Drizzle the cherimoya with the lemon juice to prevent browning and set it aside.
Step Two
Next, combine the all-purpose flour, white sugar, and salt in a large bowl. Add the cold, cubed butter to the mix. Using your hands, work quickly to incorporate the butter into the dry ingredients until the mix resembles coarse meal. Sprinkle the ice water bit by bit, mixing gently until a dough forms. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step Three
On a lightly floured surface, roll out the dough large enough to fit your tart pan. Gently lay the dough in the pan pressing it into the corners without stretching it. Trim the excess dough to create a neat edge. Prick the dough all over with a fork, then refrigerate the tart shell for another 15 minutes.
Step Four
Bake the tart shell in the preheated oven for about 10-15 minutes, or until lightly golden. Remove from the oven and allow it to cool.
Step Five
While the tart shell cools, in a medium bowl whisk together the egg yolks, granulated sugar, heavy cream, and vanilla extract until well combined. Spread the cherimoya mixture evenly over the cooled tart shell, then pour the cream mixture over the fruit.
Step Six
Bake the tart in the preheated oven for about 20-25 minutes, or until the filling is set. Let the tart cool completely before slicing and serving. Enjoy your Cherimoya Tart!
