It’s such a classic combination… chocolate and cherries, cherries and chocolate.. no matter how you say it… it will always work… classic… especially when the cherries are properly in season as they are now…
The pastry is a sweet shortcrust one… so similar to shortbread biscuits in texture, only that it contains an egg yolk…crisp.. And this is a cold tart… it stays in the fridge, perfect for summer!
I find that having a dessert in the fridge when you have guests staying over for a few days often tends to be a saving grace of sorts…. My brother and sister in law were here for a week and even though we didn’t see much of them, due to their wild, nocturnal activity, the moments at tea time were special, and they highly appreciated the fact that there was a homemade sweet treat for them to feast on as they nursed their weary heads!
Cherry & Chocolate Tart
- For The Pastry case:
- 1 1/2 cups (250g) plain flour
- 125g butter, chilled, chopped
- 1/3 cup caster sugar
- 1 egg yolk
- 1 tablespoon chilled water
- 1 cup semi-sweet chocolate morsels
- 1/2 cup heavy or whipping cream
- 1 1/2 cups fresh cherries, rinsed and dried ( you might not need them all)
- 3 tablespoons natural jam… any flavour will do, I used blueberry
- For the Pastry case:
- Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
- Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
- Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
- To make the ganache, heat the heavy cream in a heavy bottomed pan, until it just starts to bubble..Pour directly over the chocolate and whisk the chocolate until it thickens up and shines. Add 1/2 a teaspoon vanilla.
- Pour chocolate into crust and smooth evenly with the back of a spoon. Place the cherries into the chocolate, pressing them into the chocolate a bit. Place jelly in a small measuring cup or bowl and microwave on high until it’s spreadable, about 15 seconds. Using a pastry brush, lightly brush the tops of the cherries with the jelly just to glaze. Place tart into refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.
Hangover or not, this is a cure for anyone, anytime, at ANY moment!