Cherry Chocolate Tart (Print Version)
# Ingredients:
01 -
1½ cups (180g) all purpose flour.
02 -
½ cup (40g) cocoa powder.
03 -
½ cup (100g) granulated sugar.
04 -
¼ teaspoon kosher salt.
05 -
11 Tbsp (156g) unsalted butter, room temperature, cubed.
06 -
1 egg yolk.
07 -
1 teaspoon vanilla extract.
08 -
1-2 tablespoon heavy whipping cream.
09 -
¼ cup (60mL) heavy whipping cream (for ganache).
10 -
⅓ cup (2 oz) dark chocolate, finely chopped.
11 -
½ cup (100g) granulated sugar (for pastry cream).
12 -
¼ cup + 2 tablespoon (45g) cornstarch, sifted.
13 -
4 large egg yolks.
14 -
2 cups (500mL) whole milk.
15 -
1½ teaspoon almond extract.
16 -
2 Tbsp (28g) unsalted butter (for pastry cream).
17 -
5¾ cups (800g) sour cherries, pitted.
18 -
1 cup (200g) granulated sugar (for cherries).
19 -
¼ cup + 2 tablespoon (45g) tapioca flour.
20 -
¾ cup (175 mL) heavy whipping cream, chilled (for garnish).
21 -
2 tsp (8g) granulated sugar (for whipped cream).
22 -
1 thick chocolate bar, for shavings.
23 -
Fresh cherries, halved and pitted, for garnish.
# Instructions:
01 -
Combine dry ingredients, mix in butter, add egg yolk and vanilla. Add cream until dough forms. Roll between parchment, transfer to tart pan, chill 30 minutes.
02 -
Dock dough, line with parchment and weights. Bake at 350°F for 25-30 minutes, remove weights, bake additional 10-15 minutes until dry.
03 -
Heat cream until steaming, pour over chopped chocolate. Let sit, then stir until smooth. Spread in cooled tart shell and chill.
04 -
Cook sugar, cornstarch, salt, yolks and milk until thickened. Add butter and almond extract. Strain and cool over ice bath. Spread over ganache.
05 -
Mix cherries with sugar and tapioca flour. Bake at 350°F for 35-40 minutes until thickened and bubbling. Layer over pastry cream.
06 -
Whip cream with sugar. Pipe around tart edge. Add chocolate shavings and fresh cherry halves.
# Notes:
01 -
Components can be made ahead and assembled later.
02 -
Tart shell must be completely cool before filling.
03 -
Keep refrigerated until serving.