Black Forest tart
- Good Food team
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Serves 10
Easy
Prep: 45 mins
Cook: 50 mins - 55 mins
plus chilling
A star rating of 4.7 out of 5.18 ratingsRate
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Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert
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Ingredients
Nutrition
Units:
MetricUS
-
375g pack sweet shortcrust pastry
roughly chopped
-
4 tbsp cocoa powder
-
1 tsp vanilla extract
-
50g plain flour
plus extra for dusting
-
3 large eggs
1 separated
-
75g dark chocolate
broken up
-
75g milk chocolate
broken up
-
50g butter
diced
-
140g jam
-
85g golden caster sugar
-
couple of handfuls fresh cherries
pitted, plus extra to serve
-
icing sugar
to serve
-
crème fraîche
to serve
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Nutrition: per serving
- kcal382
- fat22g
- saturates10g
- carbs38g
- sugars17g
- fibre2.7g
- protein6g
- salt0.5g
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Method
-
step 1
Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
-
step 2
Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
-
step 3
Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over – but not touching – a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
-
step 4
Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.
RECIPE TIPS
PREPARATION TIPS
If you haven’t got baking beans for blind-baking, use uncooked rice or dried beans instead. If you don’t have a cherry pitter, you can remove the stones with a metal piping nozzle. Simply place the nozzle on a flat surface, tip facing upwards, and firmly press the cherry onto the nozzle until the stone comes out of the top.
VARY THE RECIPE
For an alcoholic kick, stir a splash of kirsch and a little icing sugar into the crème fraîche.
Recipe from Good Food magazine, June 2015
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A star rating of 4.7 out of 5.18 ratings
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