Cherry And Zabaglione Cream Tart

Recipe Ingredients

		Zabaglione Cream
3		Egg yolks
1/4 cup	49g / 1.7oz	Sugar
3 tablespoons	45ml	Marsala wine
1/2 cup	118ml	Chilled whipping cream
2 tablespoons	30ml	Sour cream
		Tart
1		Refrigerated ready pie crust
1 teaspoon	5ml	All purpose flour - (heaping)
1 1/2 cups	93g / 3.3oz	Pitted fresh cherries or frozen - thawed and well drained
3 tablespoons	45ml	Grated bittersweet - (not unsweetened) or semisweet chocolate

Recipe Instructions

For zabaglione:

Whisk yolks and sugar in top of double boiler over simmering water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume and holds shape in spoon, about 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool.

Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)

For tart:

Preheat oven to 400F.

Dust 1 side of crust with flour. Gently transfer crust to 9-inch tart pan with removable bottom, floured side down. Press into pan and press to seal any cracks. Trim edges. Pierce all over with fork. Bake until golden brown, about 15 minutes. Cool on rack. Drain cherries on paper towels. Arrange in crust. Spoon zabaglione cream over. Cover and refrigerate at least 1 hour. (Can be prepared 3 hours ahead.)

Sprinkle with chocolate and serve.

Notes: A sophisticated finale that's easier than pie. If you have a little extra time, you might make your own pastry shell.

Source:
Bon Appetit, June 1990

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