Black Forest Tart Recipe 445 Recipes

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BLACK FOREST TART



Black Forest tart image

Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 1h40m

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 382 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 2.7 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

BLACK FOREST TART RECIPE - (4.4/5)



Black Forest Tart Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 15

FILLING:
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
1/2 cup butter
6 ounces semisweet chocolate, chopped
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
TOPPING:
1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 T heavy whipping cream

Steps:

  • 1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. 2. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack. 3. In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. 4. Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread pie filling over the top. 5. In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

BLACK FOREST TART



Black Forest Tart image

Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1/2 cup butter
6 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
TOPPING:
1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 tablespoon heavy whipping cream

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 258mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

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