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Black Forest Tart

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Black Forest Tart
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moderate
Difficulty
1 hr
Preparation
 • Ready in 4 h.
Ready in
Ingredients
Preparation

Ingredients

for 6 servings
For the pastry
2 cups
½ teaspoon
½ cup
2 tablespoons
For the filling
14 ounces
plain semi-sweet chocolate (70% cocoa solids)
1 ⅔ cups
cream (48% fat)
5
eggs (separated)
½ cup
1 tablespoon
6 ounces
For the poached cherries
9 ounces
Cherries (pitted)
1 cup
1 tablespoon
0.333 cup
½
lemon (juice)
For the cherry cream
1.333 cups
cream (48% fat)
4 tablespoons
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Preparation steps

Step 1/14
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.
Step 2/14
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" deep flan or tart tin.
Step 3/14
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.
Step 4/14
For the fillling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Leave to cool.
Step 5/14
Stir 100 ml cream into the chocolate.
Step 6/14
Whisk the egg yolks with 50g sugar, then add to the chocolate.
Step 7/14
Whisk the egg whites with the remaining sugar until stiff. Fold into the chocolate mixture.
Step 8/14
Whisk the remaining cream until thick and stir in the kirsch. Fold into the chocolate mixture.
Step 9/14
Spread the jam over the base of the pastry base. Pour the chocolate filling on top and chill for 2 hours.
Step 10/14
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.
Step 11/14
Bring the liquid back to a boil. Cook for 4-5 minutes until syrupy.
Step 12/14
Pour the syrup over the cherries, reserving 4 tablespoons and set aside to cool.
Step 13/14
For the cherry cream: whisk the cream thick. Stir in the reserved cherry syrup, to give a marbled effect.
Step 14/14
Place the poached cherries on the filling and a swirl of cherry cream.

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