Blackforest Chocolate Tart

Inspired by the traditional black forest cake, this cherry-laden chocolate tart is a perfect anytime treat.

RECIPE INFO

Serves 8

Preparation Time
min

Cook time
min

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Cook's NoteTo ensure an even sweet pastry thickness, use flat bars on either side of the pin as a guide for rolling, or alternatively rubber O rings can be pushed onto the rolling pin to act as a guide.
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INGREDIENTS

Tart case – sweet pastry:

  • 160g butter
  • 90g icing sugar (sieved)
  • 50g egg (1 large egg)
  • 250g cake flour
  • 1g salt

Chocolate mixture:

  • 150g butter
  • 200g LINDT EXCELLENCE 85% Cocoa
  • 80g yolks (4 large eggs)
  • 100g castor sugar
  • 120g egg whites (4 large eggs)
  • 100g castor sugar

Filling:

  • 130g original sour cherries (bottled)

Kirsch Cream:

  • 125ml cream
  • ½ tsp vanilla extract
  • ½ vanilla pod seeds
  • 40g icing sugar
  • 40ml Kirschwasser or cherry liqueur

METHOD

Tart case – sweet pastry:

Place all the ingredients into a bowl and combine to form a soft, smooth dough. Wrap and chill for 1-2 hours until firm.

Grease a Le Creuset 24cm Fluted Flan Dish. Roll out the sweet pastry to 5mm thickness and line the dish. Blind bake at 180°C for approximately 15 minutes until done, using baking paper and beans. Set aside to cool.

Chocolate mixture:

Melt together the butter and broken pieces of chocolate either on a double boiler or in the microwave (on the lowest setting), and then set aside to cool. In a bowl whisk together by hand the yolks and 100g of sugar to a light and fluffy texture. In a separate bowl whisk together the egg whites to a foam and then add 100g sugar to form a firm meringue.

Add the melted chocolate/butter mixture to the yolks and then fold in the meringue. Scatter the sour cherries on the base of the baked tart case and then pour the chocolate mixture over the top of the tart lining. Bake at 160°C for 15 minutes or until firm in the centre. Allow to cool completely before cutting.

Kirsch cream:

Whip the cream, vanilla extract, vanilla pod seeds and icing sugar to firm peaks. Then add the Kirschwasser slowly. Spoon onto the tart once completely cooled, and add more sour cherries and chocolate shavings to decorate. Dust with icing sugar.

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