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Black Forest Chocolate Tart with Fresh Cherries

Irresistible Black Forest Chocolate Tart with Fresh Cherries

This Black Forest Chocolate Tart combines a crisp chocolate shell, rich chocolate filling, and tangy cherry jam, making it a crowd-pleasing dessert.
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Prep Time 40 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shell
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour if needed.
  • 1/3 cup Dutch Process Cocoa Powder Natural cocoa can alter the color slightly.
  • 1/4 cup Powdered Sugar Granulated sugar works but may affect texture.
  • 1/4 teaspoon Fine Salt Enhances flavors.
  • 1 teaspoon Vanilla Extract Opt for pure for best results.
  • 1/2 cup Unsalted Butter Keep cold and cubed for the right consistency.
  • 1 large Egg Use a flaxseed egg for a vegan alternative.
For the Chocolate Filling
  • 4 ounces Dark Chocolate Semi-sweet chocolate can also be used.
  • 4 ounces Milk Chocolate Provides a rich filling.
  • 1 cup Heavy Cream Consider a non-dairy option for a dairy-free version.
  • 1/2 cup Cherry Jam Can swap for raspberry or apricot jam.
For the Topping
  • 1 cup Pitted Cherries Fresh seasonal cherries are best.
  • 2 tablespoons Caster Sugar Granulated sugar may take longer to blend.
  • 1/2 cup Mascarpone Cheese Cream cheese can serve as a substitute.

Equipment

  • Food processor
  • mixing bowl
  • Tart pan
  • Double boiler
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a food processor, combine all-purpose flour, Dutch process cocoa powder, powdered sugar, and fine salt. Blitz until well mixed.
  2. Add cold, cubed unsalted butter and pulse until resembling coarse crumbs. Incorporate egg yolk and process briefly.
  3. Transfer the dough onto a floured surface and form a disc. Wrap in plastic wrap and refrigerate for 40 to 60 minutes.
  4. Preheat oven to 180°C (355°F). Roll out chilled dough, place into tart pan, dock the bottom with a fork.
  5. Line with parchment paper and fill with weights. Blind bake for 20 minutes. Remove weights, brush with egg white, bake for 5 more minutes.
  6. Set up a double boiler. Combine dark and milk chocolate with unsalted butter. Stir until melted and smooth.
  7. In a bowl, whisk together eggs and caster sugar until fluffy. Gently fold in melted chocolate, sifted flour, and cocoa powder.
  8. Spread cherry jam over the cooled tart shell. Pour chocolate filling on top. Scatter pitted cherries over filling.
  9. Bake for 20 to 25 minutes or until filling is set with a slightly soft center. Cool completely then chill for at least 2 hours.
  10. Whip heavy cream with mascarpone and caster sugar until stiff peaks form. Top tart with whipped cream and fresh cherries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

Ensure your butter is cold for a flaky tart. Chill the dough to prevent shrinkage.

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