Black Forest Tart W/cherry Recipe
Make Black Forest Tart W/cherry Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Tart Shell
Cherry Filling
Chocolate Ganache Layer
Whipped Cream Topping
Garnish
Method
Chocolate Tart Shell
- 1
Make dough
Whisk together the flour, cocoa powder, granulated sugar and salt in a medium bowl until evenly combined. Add the cold cubed butter and shortening. Using a pastry cutter or fingertips, cut the fats into the dry ingredients until mixture resembles coarse crumbs with pea-sized pieces. Stir in the cold egg yolk and 1 tablespoon ice water. Add remaining tablespoon of ice water only if the dough is too dry; mix until the dough just holds together when pressed.
- 2
Chill and roll
Form dough into a flat disk, wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours). Remove from fridge and let rest 5 minutes until workable. Lightly flour surface and roll dough to about 1/8-inch thickness to fit a 9-inch tart pan with removable bottom. Gently press dough into pan, trim excess, and patch any thin spots. Prick the bottom lightly with a fork.
- 3
Blind bake
Preheat oven to 375°F (190°C). Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 6–8 minutes more until set and slightly firm. Reduce oven to 350°F (175°C) if final browning is too quick. Let cool on a rack while preparing filling.
Cherry Filling
- 4
Cook cherries
In a medium saucepan combine cherries, granulated sugar, lemon juice and salt. Stir over medium heat until the cherries release juice and sugar dissolves, about 4–6 minutes. If using frozen cherries, cook a bit longer until thawed and juices run.
- 5
Thicken
In a small bowl whisk cornstarch with 1 tablespoon cold water to a slurry. Pour slurry into the simmering cherries and continue to cook, stirring, until mixture thickens and becomes glossy, about 1–2 minutes. Remove from heat and stir in vanilla and kirsch (if using). Taste and adjust sweetness. Let cool slightly until warm but not hot.
Chocolate Ganache Layer
- 6
Prepare ganache
Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan heat the 3/4 cup heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 1 minute, then whisk gently from the center outward until smooth. Whisk in the tablespoon of butter until glossy.
- 7
Assemble ganache base
Pour a thin layer of warm ganache into the cooled tart shell, just enough to cover the bottom (about 3–4 tablespoons). Tilt the pan to coat evenly. This seals the crust and prevents sogginess. Chill for 5–10 minutes until ganache is set but still tacky.
Assembling Tart
- 8
Layer cherries and ganache
Spoon the warm (not piping hot) cherry filling into the tart shell over the set ganache layer, spreading evenly. Allow the cherries to cool for 10 minutes, then pour remaining ganache over the cherries so it fills gaps and creates a smooth top. Tap gently to remove air bubbles. If ganache is too thick, warm briefly to pour; if too thin, chill slightly to thicken.
- 9
Chill to set
Refrigerate the assembled tart for at least 1 hour (preferably 2) until ganache and filling are fully set and sliceable.
Whipped Cream Topping & Garnish
- 10
Make whipped cream
Just before serving, chill a mixing bowl and whisk or beaters. Pour 1 cup heavy cream into bowl, add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form, taking care not to overbeat. Taste and adjust sugar if desired.
- 11
Finish and serve
Pipe or dollop whipped cream around the tart edge or in the center. Arrange whole cherries on top and scatter chocolate shavings across the whipped cream and ganache. Dust lightly with powdered sugar if desired. Let sit 5–10 minutes and serve chilled. Leftovers keep refrigerated up to 3 days.