Recipe: Cherry and Zabaglione Cream Tart

Cherry and Zabaglione Cream Tart

ZABAGLIONE CREAM:
3 x egg yolks
1/4 cup sugar
3 tbl Marsala
1/2 cup chilled whipping cream
2 tbl sour cream

TART:
1 x 9 inch refrigerated ready pie crust (1/2 15-ounce package), room temperature
1 tsp all purpose flour (heaping)
1 1/2 cup pitted fresh cherries or frozen thawed and well drained
3 tbl grated bittersweet (not unsweetened) or semisweet chocolate

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.

Serves 6.

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