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Black Forest Tart


 

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.


Equipment:

  • Handmixer or Standmixer
  • Tart Shell Pan 
  • Rolling Pin 
  • Cookie Sheet

Tips:

  • 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

 

Chocolate Mousse:

3 egg yolks

3 tablespoon sugar

1/2 teaspoon hickory salt

1 cup dark chocolate(melted)

1 cup heavy cream(whipped)

 

Whipped Topping:

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla

 

Instructions:

  1. Preheat oven to 350° F. 
  2. In a medium bowl stir the flour, baking soda, powdered sugar and cocoa powder until well combined. 
  3. Next add cubed butter to the flour mixture and rub it in with a fork or by hand until it resembles coarse sand. 
  4. Make a well in the center of the flour mixture and add cold water. Mix until a dough forms. Chill for 30 minutes.
  5. 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. 
  6. Freeze tart dough for 15 minutes. 
  7. 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. 
  8. Remove the pie weight and bake for an additional 15 minutes. Take it out and let cool completely.
  9. 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. 
  10. Stir in melted dark chocolate into the egg/sugar mixture and stir until well combined. 
  11. Let cool for 10 minutes. 
  12. Whip heavy cream using a hand mixer or stand mixer until stiff peaks form. 
  13. Whip half of the whipped cream with the chocolate mixture in two-parts until fully incorporated. 
  14. 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.
  15. Add the fresh cherries or cherry filling to the bottom of the tart and spread it out evenly.
  16. Next layer the chocolate mousse on top and spread it over the cherries filling the entire tart. Refrigerate for 2 hours.
  17. 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.

 

 


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