Black Forest Tart. An original recipe I came up with on the fly. At first I was attempting to make a black forest cookie but along the way it just made more sense to make a tart. I may not be that experienced when it comes to pies & tarts but I promise you this tart recipe is pretty much no fail. Even if it does, your'e guaranteed a tasty treat! This recipe has many components to it and it does take a bit of time to out together but it is one of those recipes that require multiple steps. Follow along and please feel free to comment any questions you may have.
- Handmixer or Standmixer
- Tart Shell Pan
- Rolling Pin
- Cookie Sheet
- If you can’t get your hands on fresh cherries, frozen cherries are the next best thing.
- Trim the edges of the tart before freezing.
Tart Crust Recipe:
1 1/4 cup All-Purpose flour
1/2 cup cocoa powder
1/2 cup powdered sugar
1/4 teaspoon baking soda
2 tablespoons water
1 1/3 sticks cold butter
3 egg yolks
3 tablespoon sugar
1/2 teaspoon hickory salt
1 cup dark chocolate(melted)
1 cup heavy cream(whipped)
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla
- Preheat oven to 350° F.
- In a medium bowl stir the flour, baking soda, powdered sugar and cocoa powder until well combined.
- Next add cubed butter to the flour mixture and rub it in with a fork or by hand until it resembles coarse sand.
- Make a well in the center of the flour mixture and add cold water. Mix until a dough forms. Chill for 30 minutes.
- On a floured surface, roll out the tart dough until it’s large enough to cover the tart pan. Trim the excess dough and dock the tart dough using a fork.
- Freeze tart dough for 15 minutes.
- Cover the tart with parchment paper and place rice, beans or pie weights. Bake for 25-30 minutes or until the edges of the tart dries out.
- Remove the pie weight and bake for an additional 15 minutes. Take it out and let cool completely.
- For the chocolate mousse, combine egg yolks, sugar, and salt. Cook over a simmering pot for 3-5 minutes or until the sugar is dissolved.
- Stir in melted dark chocolate into the egg/sugar mixture and stir until well combined.
- Let cool for 10 minutes.
- Whip heavy cream using a hand mixer or stand mixer until stiff peaks form.
- Whip half of the whipped cream with the chocolate mixture in two-parts until fully incorporated.
- Melt some dark chocolate and brush on the bottom and sides of the tart shell for added stability. Refrigerate for 10 minutes or until solid.
- Add the fresh cherries or cherry filling to the bottom of the tart and spread it out evenly.
- Next layer the chocolate mousse on top and spread it over the cherries filling the entire tart. Refrigerate for 2 hours.
- Beat whipped cream, powdered sugar and vanilla until stiff peaks form and top the tart, spread it out with a knife, spoon or offset spatula.