Here is a recipe for the chocolate lovers out there – a superb French inspired Chocolate Cherry Tart which is sure to be an absolute hit with family and friends. Warning – this is a little bit of ‘death by chocolate’ so be prepared!! I have made this several times and it is simple to prepare.
Chocolate Cherry Tart
200g (1 cup) drained morello cherries
300g (2 cups) plain flour
25g (¼ cup) cocoa powder
2 tablespoons caster sugar
150g unsalted butter, chopped
1 egg yolk
Glacé citron wedges and double cream to serve
150ml thickened cream
110g (½ cup) caster sugar
35g (1/3 cup) cocoa powder, sifted
75g dark chocolate (70% cocoa solids, chopped)
2 teaspoons (7g) powdered gelatine
100g dark chocolate (70% cocoa solids)
60ml (¼ cup) thickened cream
Place drained cherries on an oven tray lined with paper towel. Cover cherries with paper towel and press lightly to absorb any excess liquid. Set aside.
Place flour, cocoa, sugar, butter and ¼ teaspoon into a food processor and process until mixture resembles fine crumbs. Add egg yolk and 1 tablespoon water, and pulse until mixture forms a dough. Shape into a flat rectangle, wrap in plastic wrap and refrigerate for 15 minutes.
Preheat oven to 190C. Roll dough out to a 4mm-thick rectangle and use it to line base and sides of a greased 35cm x 13cm rectangular pan with a removable base. Refrigerate for 15 minutes or until firm. Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes, then remove weights and paper, and bake for a further 10 minutes or until pastry is dry. Cool in pan. Scatter with cherries.
Meanwhile, to make chocolate cream, place 100ml cream, milk, sugar and cocoa in a pan over medium heat. Whisk to combine and bring just to the boil. Remove from the heat and stir in chocolate until melted. Transfer to a bowl.
Scatter gelatine over 1 tablespoon of boiling water and stir to combine. Strain into chocolate mixture and stir to combine. Cool to room temperature. Whisk remaining 50ml of cream to soft peaks. Fold through chocolate mixture, then spoon over cherries. Refrigerate tart for 2 hours or until filling is firm.
To make ganache, place chocolate and cream in a bowl over a pan of simmering water until chocolate is melted. Cool slightly, then pour over tart filling and refrigerate for 1 hour or until firm. Decorate with glacé citron and serve with double cream.
This tart will store refrigerated for up to 4 days so can be made a couple of days in advance of serving if desired.
Serve with a glass of Sparking Shiraz, if desired – does make the tart an extra special experience!!
(Recipe from Feast Magazine, Issue 19, 2013, with recipe from Angela Nahas and photography by John Laurie)