Name: Black Forest Tart
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 recipe sweet pastry dough; 1 jar 19 oz (540 ml) Morello cherries, drained (keep the cherries and juice separately); 3/4 cup (180 ml) sugar; 2 tablespoons (30 ml) cornstarch; 1/2 cup (125 ml) 35% cream; 1 egg; 2 tablespoons (30 ml) Kirsch (optional); 4 oz (115 g) dark chocolate, chopped; 1 cup (250 ml) 35% cream; 3 tablespoons (45 ml) sugar; 1/2 teaspoon (2.5 ml) vanilla extract

Preparation

Pie
- 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.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Bake the crust for about 15 minutes or until golden brown. Let cool completely.
- Meanwhile, in a saucepan, bring the cherry juice to a boil. Let reduce until only 125 ml (½ cup) of juice remains. Let cool.
- 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.
- 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
- 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.

Black Forest Tart

Categories

Ingredients

Pie

Whipped Cream

Preparation

Pie

Whipped Cream

Personal Note