This delightful dessert combines the buttery crunch of Breton shortcrust pastry with a creamy cherry filling. It’s the perfect treat to impress your guests or enjoy during a quiet afternoon at home. The smooth, tangy cream balances perfectly with the rich, sweet pastry, making it a delightful indulgence.

Why You’ll Love This Recipe

This recipe brings together two indulgent elements—crispy, buttery Breton shortcrust pastry and a creamy cherry filling. The combination of sweet cherries and tangy fromage blanc creates a beautifully balanced dessert. The use of Breton shortbread for the pastry gives it a uniquely rich flavor, adding a layer of luxury to this treat. Whether you’re a fan of fresh fruit desserts or just love the buttery goodness of shortcrust pastry, this dish will quickly become a favorite.

Breton Shortcrust Pastry and Cherry Cream Recipe

Ingredients

For the Breton Shortcrust Pastry:

200 g Breton shortbread (palet)
80 g softened unsalted butter
150 g caster sugar

For the Cream:

500 g cherries (fresh or frozen)
20 cl very cold single cream
200 g fromage blanc
7 cl milk
1 lemon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pastry:
- In a food processor, blend the Breton shortbread until they become fine crumbs.
- Add the softened butter and caster sugar to the crumbs. Process until the mixture begins to come together into a dough.
- Press the dough into a tart pan or a pie dish, ensuring it’s evenly spread and compacted.
- Refrigerate the pastry for at least 30 minutes to set.
Prepare the Cherry Cream:
- Pit and chop the cherries (if using fresh ones). If using frozen cherries, thaw them and drain any excess liquid.
- In a large mixing bowl, combine the fromage blanc, milk, and lemon juice. Mix until smooth.
- In a separate bowl, whip the cold single cream until stiff peaks form.
- Gently fold the whipped cream into the fromage blanc mixture. Add the chopped cherries and fold them in as well, ensuring everything is well mixed.
Assemble the Dessert:
- Remove the pastry from the fridge and fill it with the prepared cherry cream mixture.
- Spread the cream evenly, smoothing the top.
- Refrigerate for at least 2 hours before serving to allow the dessert to set properly.

Servings and Timing

Servings: 6-8
Preparation Time: 15 minutes (for the pastry and cream)
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

Different Fruit: You can swap the cherries for other fruits such as strawberries, raspberries, or blackberries.
Add Nuts: For a bit of crunch, consider adding crushed pistachios or almonds on top of the cream before serving.
Gluten-Free Option: Use a gluten-free shortbread or a gluten-free pastry base if you’re making this for someone with dietary restrictions.
Chocolate Drizzle: For an added indulgence, drizzle melted chocolate over the top of the cherry cream.

Storage/Reheating

Store the assembled dessert in the fridge, covered, for up to 3 days.
The shortcrust pastry is best enjoyed fresh, but if you have leftovers, the cherry cream can be enjoyed for up to 3 days as well.
Do not freeze the entire dessert, as the cream can separate when thawed.

FAQs

1. Can I use a different type of pastry for this recipe?

Yes, you can use a regular shortcrust pastry if you prefer, although the Breton shortbread adds a unique flavor.

2. Is it necessary to use fromage blanc?

No, you can substitute it with cream cheese or Greek yogurt if you don’t have fromage blanc.

3. Can I use frozen cherries?

Yes, frozen cherries work perfectly fine in this recipe. Just make sure to drain any excess liquid before mixing them into the cream.

4. How can I make this recipe dairy-free?

You can substitute the butter with a dairy-free version, and replace the cream and fromage blanc with plant-based alternatives like coconut cream and dairy-free yogurt.

5. Can I make this ahead of time?

Yes, this dessert is perfect for making ahead. Simply prepare it the day before, and let it chill in the fridge overnight.

6. Can I freeze the Breton shortcrust pastry?

Yes, you can freeze the pastry dough before baking. Just make sure to wrap it well and use it within a month.

7. How do I get the pastry to stay crisp?

To maintain the crispness of the pastry, ensure you let it cool fully after baking and keep it refrigerated until ready to serve.

8. What if I don’t have a tart pan?

You can use any pie dish or even muffin tins for individual servings.

9. How do I know when the cream is whipped properly?

Whip the cream until stiff peaks form, which means it will hold its shape and not collapse when lifted with a whisk.

10. Can I add sugar to the whipped cream?

You can add a little powdered sugar to the whipped cream for extra sweetness if desired, but it’s not necessary if the cherries and fromage blanc provide enough sweetness.

Conclusion

This Breton shortcrust pastry and cherry cream recipe is a perfect blend of crunchy, creamy, and fruity textures. Whether for a special occasion or a sweet treat at home, it’s sure to become a favorite. With easy-to-find ingredients and simple steps, it’s a showstopper that requires minimal effort for maximum flavor. Enjoy!