Skip to main content
Epicurious
Bon Appétit

Cherry and Zabaglione Cream Tart

3.1

(4)

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

Recipe information

  • Yield

    Serves 6

Ingredients

Zabaglione Cream

3 egg yolks
1/4 cup sugar
3 tablespoons Marsala
1/2 cup chilled whipping cream
2 tablespoons sour cream

Tart

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

Preparation

  1. For zabaglione:

    Step 1

    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.)

  2. For tart:

    Step 2

    Preheat oven to 400°F. 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.

    Step 3

    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.)

    Step 4

    Sprinkle with chocolate and serve.

TagsTartDessertMarsalaAlcoholBeveragesItalianEuropeanChocolateCherryStone FruitFruitSnackNut FreeMake AheadEasyBakingBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.