Chocolate-Cherry Tart Recipe - Cooking Index
Chocolate-Cherry Tart Recipe - Cooking Index
| Fruit | ||
| 1/2 cup | 118ml | Water |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 cup | 62g / 2.2oz | Dried Bing (sweet) cherries - (packed) |
| 1/3 cup | 20g / 0.7oz | Kirsch (clear cherry brandy) |
| Crust | ||
| 1 cup | 198g / 7oz | Unsalted butter - (2 sticks) - room temperature |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 cup | 198g / 7oz | Egg (large) |
| 1 teaspoon | 5ml | Vanilla extract |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 5 tablespoons | 75ml | Unsweetened cocoa powder |
| 1/2 teaspoon | 2.5ml | Salt |
| Filling | ||
| 3 | Eggs (large) | |
| 1/3 cup | 109g / 3.8oz | Dark corn syrup |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - (1/2 stick) - melted |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Salt - (scant) |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 6 oz | 170g | Bittersweet or semisweet chocolate - chopped |
| = (do not use unsweetened) | ||
| Powdered sugar - for dusting | ||
| Unsweetened cocoa powder - for dusting |
For Fruit: 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.
For Crust: 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.
For Filling: Preheat oven to 350 degrees. 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.
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.
This recipe yields 10 to 12 servings.
Source:
Bon Appetit, September 2002
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