Black Forest Tart

Happy President’s Day!  One of those holidays I only noticed because we got the day off from school, thank you Mr. Presidents.  Luke has the day off from work, and we’re celebrating by taking a trip to our favorite Asian market/food court in Boston.  I’m stoked.

In honor of this momentous holiday, I’m posting a tart featuring cherries…you know…because George Washington chopped down a cherry tree or something.  I do believe it’s a myth, but that’s ok.  Cherries are great, and adding chocolate only makes them better.

My most recent birthday request at the office was a repeat of black forest cake.  I didn’t want to make the exact same thing, so I switched out cupcakes for a tart.  I wasn’t able to taste the tart, but it did receive glowing reviews.  It’s like a brownie, with a crust and topped with cherries.  I’m definitely going to make it again (once cherries are in season, I had to buy canned ones for this recipe) and then I’ll have it all to myself!

Black Forest Tart

Adapted from Scientifically Sweet

For the pastry:

1 cup all purpose flour

2 Tbsp sugar

¼ tsp salt

5 tbsp cold unsalted butter, cut into pieces

1 large egg

½ tsp vanilla extract

For the cherry filling:

½ cup freshly pitted and halved cherries

1 tbsp sugar

1 tsp cornstarch

2 tbsp water

For the chocolate filling:

3.5 oz dark chocolate, roughly chopped

2 tbsp unsalted butter

2/3 cup sugar

¼ tsp salt

2 large eggs

2 tbsp sour cream

½ tsp vanilla extract

¼ cup all purpose flour

½ cup freshly pitted and halved cherries

 To make the pastry, whisk together the flour, sugar and salt in a large bowl.  Cut the butter into the mixture using a pastry cutter, or your fingers, until it resembles coarse crumbles with some pea sized pieces.  In a small bowl, beat the egg with the vanilla until fluid and smooth.  Drizzle into the flour mixture while stirring, until it holds together in clumps.  Turn dough out onto a clean work surface and bring it together in a ball, pressing in all the loose bits, until it is cohesive.  Flatten the dough into a disk, wrap with plastic wrap and refrigerate until firm, about 2 hours. (I made the dough the day before and refrigerated it overnight.)

 Place dough on a lightly floured surface and roll it out to ¼ inch thickness, using more flour as needed to prevent sticking.  Gently fit the dough into a greased 9” inch tart pan with removable bottom.  Refrigerate until firm, about 15 minutes.

To make the cherry topping, combine cherries and sugar in a small saucepan over medium heat.  Cook while stirring constantly, until cherries become soft and begin to release most of their juices, about 5 minutes.  In a separate bowl, whisk together cornstarch and water and add to the pot with the cherries.  Bring to the boil and continue to cook until the mixture is thick, about 1 minute.  Remove from heat and let cool completely.

To make the chocolate filling, stir together chocolate and butter in a heatproof bowl over a pot of simmering water until completely melted and smooth.  Take off heat and stir in sugar and salt.  Stir in the eggs, one at a time, until well incorporated.  Stir in sour cream and vanilla extract until blended.  Fold in flour and cherries.  Pour chocolate mixture into chilled pastry shell and refrigerate until filling is firm, about 30 minutes.

Preheat the oven to 350 degrees F.  Spoon the cooled cherry topping randomly over the chilled chocolate filling, and bake until crust is golden brown and filling is slightly puffed, 30-35 minutes.  Transfer to a wire rack and let cool completely before slicing.


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