Decadent Cherry Crumble Pie with Custard replaces the word nice with emptypping: A Versatile Dessert for All Seasons

Decadent Cherry Crumble Pie with Custard replaces the word nice with emptypping: A Versatile Dessert for All Seasons

This cherry crumble tart features a rich, cocoa-infused crumbly base, a light and airy cream mousse and is generously topped with fresh cherries. The combination of the chocolatey, buttery crust with the smooth, sweet custard and tart cherries provides a delicious contrast in flavor and texture. The versatility of this pie comes from being able to replace the cherries with other berries or fruits, making it a perfect dessert for any season.


Why you'll love it:

The tart combines the delicious flavors of a classic crumble with the sophistication of a dessert cream. The crumbly cocoa base and topping provide a satisfying texture that pairs beautifully with the creamy filling, while the cherries add a burst of freshness that cuts through the richness. This is an ideal treat for those who enjoy a dessert that is not too sweet but rich in flavors and textures.

Perfect occasion:

This pie is perfect for family gatherings, holiday parties, or to finish off Sunday dinner. It's also suitable for potlucks or as a special gift to bring to a friend's house. Its elegant appearance and the possibility of using seasonal fruits make it adaptable to all occasions, whether it is a summer barbecue or a pleasant winter gathering.

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Decorating Tips:

For a stunning presentation, carefully arrange the cherry halves on top of the custard before adding the crumble topping. After baking, dust the pie with powdered sugar or drizzle it with a simple chocolate glaze for added decadence. Garnishing with mint leaves or a dollop of whipped cream on each serving can enhance the visual appeal and add new contrast to the rich flavors.


  • For the crust and topping:
    • 2 cups coarse flour
    • 1 cup all-purpose flour
    • 0.5 cup powdered sugar
    • 250 g cold butter cut into cubes
    • 6 egg yolks
    • 2 teaspoons of baking powder
    • 4 tablespoons of cocoa powder
  • For the custard mousse:
    • 8 egg whites
    • 0.75 cup fine sugar
    • 2 sachets of vanilla custard powder (80g total)
    • 0.5 cup canola oil
    • 400g cherries, halved (or replace with finely chopped raspberries, blueberries or strawberries)
  1. Start by making the crust. Mix the two types of flour, powdered sugar, cocoa, baking powder and butter in a bowl. Using your fingers or a cookie cutter, work the ingredients into a crumbly dough. Divide the dough into two portions and chill one portion in the freezer for about 40 minutes or overnight in the refrigerator.
  2. Spread most of the dough in a 20 × 35 cm baking tray lined with parchment paper. Precook at 190°C for 10 minutes.
  3. For the cream mousse, whisk the egg whites until soft peaks form, gradually adding the sugar until dissolved, about 8 minutes. Gently fold in the custard powder and canola oil.
  4. Spread the cream mousse over the cooled crust and press the cherry halves into the mousse. Grate the remaining chilled dough on top.
  5. Bake at 180°C for 35 minutes until the topping is crispy and golden.

Enjoy this delicious cherry crumble tart, a perfect blend of crunchy, creamy and fruity elements that make it a must-have dessert for any baker!

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