It’s been a year since I last made something for my brother’s birthday and this year I asked him what he wanted for his birthday treat. Last year I made Black Forest Cheesecake, which he absolutely loved and I made again. This year he asked for a Black Forest Tart, I personally think he needs to try something else but oh well, up to him!
As it’s still shravan mayian, I had to make this totally eggless, looking for the right eggless short crust recipe was quite hard as they are mainly made with egg to give it that rich pastry. I am not the best at making pastry so I wasn’t keen on making this and hoped it worked out. I did have a backup plan though and thought of making a cheesecake base if all fails, but luckily it worked! I was surprised. It still didn’t go that according to plan as the case did shrink slightly at the edge but it’s better then my previous attempts and also I didn’t find any difference in the pastry without the egg, I was a happy bunny.
This tart is very very rich and me being a sweet tooth even I found it quite rich so a little slice does go a long way! I also would add kirsch, I really thought I had a bottle at home but I didn’t 🙁 and I think by adding this is would give it that extra element.
- 2 cups - plain flour
- 1/4 cup - caster sugar
- Generous pinch sea salt
- 113g - unsalted butter, cold, cut into 1/4-inch cubes
- About 11/2 tbsp ice-cold water, or just enough to hold the pastry together
- 300g - dark chocolate
- 200g - cream
- 1 tbsp - honey
- 2 tbsp - kirsch (optional)
- 1/8 cup - caster sugar
- 1 tbsp - lemon juice
- 1 Jar - Cherries
- 1 tsp - cornflour
- 50ml - double cream
- caster sugar to taste
- 1 tsp - vanilla extract
- 1. In a bowl, place the flour, butter, sugar and salt, using a knife cut the butter into the flour until it resembles bread crumbs (you may need to use your fingers as well).
- 2. Once it resembles breadcrumbs add the water and knead until it holds together.
- 3. Put the dough in a large piece of cling fling, wrap and place in the fridge for 30mins.
- 4. Preheat the oven at 200°C. Line and grease your tart tin, whatever size you prefer.
- 5. Roll out the dough thinly about as thin as a £1 and make sure it's 5cm larger then the tin. There should be an overlap of pastry around the case. When placing the pastry and press into the ridges softly, if it breaks don't worry just patch it up with more pastry.
- 6. Using a fork prick the base then add a sheet of baking paper and scatter over baking beans. Then bake for 30-40mins until it's a golden and cooked through.
- 1. Break the chocolate into pieces in a bowl and place over a double boiler. Heat the chocolate in the the top of a double boiler.
- 2. In another pot bring the honey and cream to the boil and then immediately remove from the heat.
- 3. Add half the cream mixture into the melted chocolate and mix. Then add the rest of the cream mixture.
- 4. Leave to cool at one side.
- 1. In the saucepan combine the cherries (and any remaining juice), sugar and salt over medium heat and cook, stirring occasionally, until it reaches a boil, about 5 to 10 minutes. In a small bowl, whisk together the reserved cherry juice and cornflour, and add it to the cherry mixture. Stir constantly until thickened, about 1 minute. Remove from the heat and stir in the lemon juice. Allow the mixture to cool to room temperature.
- With a mixer at medium speed, beat the double cream, icing sugar and vanilla extract until until it forms stiff peaks.
- 1. When the tart base is completely cool and the cherry filling is cool. Spread the cherries mixture across the tart base. Then spread the chocolate over the tart, let the tart set in the fridge. Once the chocolate is set. If you are using whipped cream pipe the cream over the tart and grate some chocolate.
- For the pastry I adapted this http://leitesculinaria.com/77947/recipes-sweet-pastry-dough.html
- For the chocolate filling I adapted this http://www.shadesofcinnamon.com/the-best-decadent-chocolate-tarts/
