Cherry Chocolate Treat (Print Version)
# Ingredients:
01 -
1 egg yolk.
02 -
11 Tbsp (156g) unsalted butter, softened and cut into cubes.
03 -
1½ cups (180g) all-purpose flour.
04 -
½ cup (40g) unsweetened cocoa powder.
05 -
¼ teaspoon kosher salt.
06 -
½ cup (100g) white sugar.
07 -
1 teaspoon pure vanilla extract.
08 -
1-2 tablespoon heavy cream, use as needed.
09 -
⅓ cup (2 oz) dark chocolate, chopped small.
10 -
¼ cup (60mL) heavy cream (for ganache).
11 -
2 Tbsp (28g) unsalted butter (for pastry cream).
12 -
½ cup (100g) white sugar (used for pastry cream).
13 -
¼ cup + 2 tablespoon (45g) sifted cornstarch.
14 -
4 large egg yolks.
15 -
2 cups (500mL) whole milk.
16 -
1½ teaspoon almond flavoring.
17 -
1 cup (200g) white sugar (for cherries).
18 -
5¾ cups (800g) sour cherries, remove the pits.
19 -
¼ cup + 2 tablespoon (45g) tapioca flour.
20 -
¾ cup (175mL) very cold whipping cream (for garnish).
21 -
2 tsp (8g) white sugar (to sweeten whipped cream).
22 -
1 solid chocolate bar, for creating shavings.
23 -
Halved, pitted fresh cherries for topping.
# Instructions:
01 -
Put the dry stuff together, mix in butter cubes, then stir in the egg yolk and vanilla. Splash in a bit of cream until it comes together. Roll it out, set it in the pan, and cool for 30 minutes in the fridge.
02 -
Poke holes in the dough, cover it with paper and weights. Bake at 350°F for 25-30 minutes, then take out the weights and bake another 10-15 minutes until it's dry.
03 -
Heat up the cream until it's hot but not boiling, pour it over the chocolate bits. Let sit a bit, then stir to make it silky. Pour into the cooled tart crust and chill it.
04 -
Cook sugar, cornstarch, salt, yolks, and milk together until thick. Mix in butter and almond extract. Strain it into a bowl, cool it in an ice bath, then spread it over the ganache.
05 -
Stir cherries with sugar and tapioca, bake at 350°F for 35-40 minutes until it's thick and bubbling. Pour this over the pastry cream.
06 -
Whisk the cream with sugar until it's fluffy. Pipe it around the tart's edge, then top with chocolate curls and cherry halves.
# Notes:
01 -
You can prep the parts in advance and put them together when ready.
02 -
The tart base needs to be fully cooled before filling it up.
03 -
Keep the tart chilled until you plan to serve it.