Chocolate-Cherry Tart
A decadent chocolate tart featuring kirsch-soaked dried cherries in a chocolate crust, topped with a rich chocolate filling. This elegant dessert combines the classic flavors of chocolate and cherries in a sophisticated presentation.
Ingredients
- •½ cup water
- •½ cup sugar
- •1 cup dried Bing cherries
- •⅓ cup kirsch
- •1 cup unsalted butter
- •½ cup sugar
- •1 large egg
- •1 teaspoon vanilla extract
- •2 cups all purpose flour
- •5 tablespoons unsweetened cocoa powder
- •½ teaspoon salt
- •3 large eggs
- •⅓ cup dark corn syrup
- •¼ cup unsalted butter
- •1 teaspoon vanilla extract
- •½ teaspoon salt
- •½ cup sugar
- •6 ounces bittersweet chocolate
- •2 tablespoons powdered sugar
- •1 tablespoon unsweetened cocoa powder
Cooking Instructions
- 1.
Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day.
30 min
- 2.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day.
60 min
- 3.
Preheat oven to 350°F. Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust.
15 min
- 4.
Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with powdered sugar and cocoa. Serve warm or at room temperature.
90 min
