Black Forest Tart
3,2 / 10
ready in 4 h.
- For the filling
- 14 ounces plain semi-sweet chocolate (70% cocoa solids)
- 1 ⅔ cups cream (48% fat)
- 5 eggs (separated)
- ½ cup sugar
- 1 tablespoon kirsch
- 6 ounces Cherry jam
- For the poached cherries
- 9 ounces Cherries (pitted)
- 1 cup Red wine
- 1 tablespoon kirsch
- 0.333 cup sugar
- ½ lemon (juice)
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" deep flan or tart tin.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20 minutes until golden and cooked. Remove the paper and beans and leave to cool.
For the fillling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Leave to cool.
Stir 100 ml cream into the chocolate.
Whisk the egg yolks with 50g sugar, then add to the chocolate.
Whisk the egg whites with the remaining sugar until stiff. Fold into the chocolate mixture.
Whisk the remaining cream until thick and stir in the kirsch. Fold into the chocolate mixture.
Spread the jam over the base of the pastry base. Pour the chocolate filling on top and chill for 2 hours.
For the poached cherries: place the cherries, red wine, kirsch, sugar and lemon juice in a pan and bring to a boil. Simmer for 2-3 minutes until the cherries are tender. Using a slotted spoon, remove the cherries from the liquid and set aside.
Bring the liquid back to a boil. Cook for 4-5 minutes until syrupy.
Pour the syrup over the cherries, reserving 4 tablespoons and set aside to cool.
For the cherry cream: whisk the cream thick. Stir in the reserved cherry syrup, to give a marbled effect.
Place the poached cherries on the filling and a swirl of cherry cream.