Black Forest Tart
Black Forest Tart
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Black Forest Tart

40 MIN
30 MIN
4 H



Whipped Cream



  1. Press the dough evenly into a 23-cm (9-inch) and 2.5-cm (1-inch) high pie plate with a removable bottom. Press firmly onto the bottom and edges of the plate. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.
  2. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  3. Bake the crust for about 15 minutes or until golden brown. Let cool completely.
  4. Meanwhile, in a saucepan, bring the cherry juice to a boil. Let reduce until only 125 ml (½ cup) of juice remains. Let cool.
  5. In a saucepan, off the heat, combine the sugar and cornstarch. With a whisk, stir in the cream, egg, kirsch, and reduced cherry juice. Bring to a boil, stirring constantly, and simmer for about 30 seconds.
  6. Remove from the heat and add the chocolate. Let melt for 2 minutes and stir until smooth. Stir in the cherries. Spread into the crust and let cool. Cover with an inverted plate and refrigerate for 4 hours or until completely chilled.

Whipped Cream

  1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Spread in the centre of the pie. Serve cold. If desired, garnish with fresh cherries.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.