Cherry & Dark Chocolate Tart
Pre baked 9 inch short crust pie pastry or recipe below
3/4 cup cream
2 eggs, 1 egg yolk
125g good quality dark chocolate
1 teaspoon vanilla essence
1/2 teaspoon salt
1/4 cup caster sugar
2 tablespoons flour
2 tablespoons good quality dark cocoa
3 tbsp almond meal
2 cups cherries, halved and pitted
Preheat oven to 350°C.
Gently melt the dark chocolate in a heat-proof bowl over a pot of simmering water. Set aside.
Whisk together the cream, eggs and egg yolk, vanilla, salt and caster sugar. Whisk in the melted dark chocolate until fully combined.
Whisk in the sifted flour and cocoa until fully combined.
Sprinkle the almond meal in an even layer over the bottom of the blind baked pastry shell.
Pour the filling over the top.
Place the cherries cut side up evenly over the chocolate filling.
Bake for 25 minutes or until the filling is just set.
Leave to cool before serving.
1 1/4 cups (6.2oz) flour
1/4 teaspoon salt
2 teaspoons sugar
4 ounces (1 stick) unsalted butter, chilled and cut into 1-inch cubes
1/4 cup ice water
To make the crust, blitz together the flour, salt and sugar in a food processor. Add the cubed butter and pulse until the butter pieces are broken up and just smaller than pea size.
Add the ice water and pulse just until the dough comes together. Form into a disk, wrap in cling wrap and chill for at least 30 minutes.
Roll the dough on a lightly floured surface into a 12 inch round. Transfer into a greased 9 inch tart tin, pressing into the sides of the tin. Patch any thin edges with leftover pastry. Trim the pastry to form a neat edge. Rest in the fridge for at least 30 more minutes.
Preheat the oven to 350°F. Blind bake the pastry with pie weights for 10 minutes. Remove the pie weights and bake for a further 5 minutes. Continue with the chocolate cherry filling.
Recipe created for Nature's Partner by The Brick Kitchen.