Classic Tyrolean cherry pie

Mash the butter with sugar until smooth, add the egg, flour and knead the elastic dough. Wrap the mixture in plastic wrap and refrigerate for 30 minutes.

Roll out the cooled dough, transfer to a greased baking dish and bake for 15 minutes at 220 ° C.

To prevent the sides from falling off in the oven, you can pre-press the dough in the form with a weight and put it in the refrigerator for another 10 minutes.

While the dough is cooling, prepare the cream and filling. Remove the pits from the cherries, sprinkle the berries with sugar and set aside to release the juice.

For the cream, whisk the yolks and powdered sugar with a whisk, add flour, starch fried until golden brown and beat the mixture until smooth.

Heat a glass of milk in a saucepan, add the cream, stir, add the remaining milk and bring to a boil, stirring constantly.

As soon as the cream begins to thicken, remove from heat and cool to room temperature. Transfer the cream to the cooled dough base and refrigerate for 30 minutes.

Then garnish the cake with dried cherries and pour over with a mixture of the released cherry juice and gelatin, diluted in 100 ml of water.

Put the dessert in the refrigerator to freeze the jelly - in a couple of hours the classic Tyrolean pie will be ready.