Black forest chocolate tart recipe

Tips & Tricks

For Women's Month, we teamed up with Lindt and Le Creuset to bring you 2 delicious chocolate dishes, using Lindt EXCELLENCE chocolate and Le Creuset cookware. We're also spoiling one lucky lady to a R10 000 Le Creuset voucher, R1000 Lindt hamper and chocolate making experience. Enter yourself or the special lady in your life, competition closes on 31 August 2018, T&C's apply. Find the black forest chocolate tart recipe below and the grasshopper hot drink recipe here.

Serves: 8 | Preparation time: 15 minutes | Cooking time: 15 minutes

Ingredients

Sweet pastry tart case:
160g butter
90g icing sugar (sieved)
50g egg (1 large egg)
250g cake flour
1g salt
Chocolate mixture: 
150g butter
200g LINDT EXCELLENCE 85% Cocoa
80g yolks (4 large eggs)
100g castor sugar
120g egg whites (4 large eggs)
100g castor sugar
Kirsch cream:
125ml cream
½ tsp vanilla extract
½ vanilla pod seeds
40g icing sugar
40ml Kirschwasser, cherry liqueur or cherry syrup
Filling: 
130g original sour cherries (bottled)

Method

Sweet pastry tart case:

Place all the ingredients into a bowl and combine to form a soft, smooth dough. Wrap and chill for 1-2 hours until firm.  Grease a Le Creuset 24cm Fluted Flan Dish. Roll out the sweet pastry to 5mm thickness and line the dish. Blind bake at 180°C for approximately 15 minutes until done, using baking paper and beans. Set aside to cool.

Chocolate mixture:

Melt together the butter and broken pieces of chocolate either on a double boiler or in the microwave (on the lowest setting), and then set aside to cool. In a bowl whisk together by hand the yolks and 100g of sugar to a light and fluffy texture. In a separate bowl whisk together the egg whites to a foam and then add 100g sugar to form a firm meringue.

Add the melted chocolate/butter mixture to the yolks and then fold in the meringue. Scatter the sour cherries on the base of the baked tart case and then pour the chocolate mixture over the top of the tart lining. Bake at 160°C for 15 minutes or until firm in the centre. Allow to cool completely before cutting.

Kirsch cream:

Whip the cream, vanilla extract, vanilla pod seeds and icing sugar to firm peaks. Then add the Kirschwasser slowly. Spoon onto the tart once completely cooled, and add more sour cherries and chocolate shavings to decorate. Dust with icing sugar.

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OTHER TRENDS

For Women's Month, we teamed up with Lindt and Le Creuset to bring you 2 delicious chocolate dishes, using Lindt EXCELLENCE chocolate and Le Creuset cookware. We're also spoiling one lucky lady to a R10 000 Le Creuset voucher, R1000 Lindt hamper and chocolate making experience. Enter yourself or the special lady in your life, competition closes on 31 August 2018, T&C's apply. Find the black forest chocolate tart recipe below and the grasshopper hot drink recipe here.

Serves: 8 | Preparation time: 15 minutes | Cooking time: 15 minutes

Ingredients

Sweet pastry tart case:
160g butter
90g icing sugar (sieved)
50g egg (1 large egg)
250g cake flour
1g salt
Chocolate mixture: 
150g butter
200g LINDT EXCELLENCE 85% Cocoa
80g yolks (4 large eggs)
100g castor sugar
120g egg whites (4 large eggs)
100g castor sugar
Kirsch cream:
125ml cream
½ tsp vanilla extract
½ vanilla pod seeds
40g icing sugar
40ml Kirschwasser, cherry liqueur or cherry syrup
Filling: 
130g original sour cherries (bottled)

Method

Sweet pastry tart case:

Place all the ingredients into a bowl and combine to form a soft, smooth dough. Wrap and chill for 1-2 hours until firm.  Grease a Le Creuset 24cm Fluted Flan Dish. Roll out the sweet pastry to 5mm thickness and line the dish. Blind bake at 180°C for approximately 15 minutes until done, using baking paper and beans. Set aside to cool.

Chocolate mixture:

Melt together the butter and broken pieces of chocolate either on a double boiler or in the microwave (on the lowest setting), and then set aside to cool. In a bowl whisk together by hand the yolks and 100g of sugar to a light and fluffy texture. In a separate bowl whisk together the egg whites to a foam and then add 100g sugar to form a firm meringue.

Add the melted chocolate/butter mixture to the yolks and then fold in the meringue. Scatter the sour cherries on the base of the baked tart case and then pour the chocolate mixture over the top of the tart lining. Bake at 160°C for 15 minutes or until firm in the centre. Allow to cool completely before cutting.

Kirsch cream:

Whip the cream, vanilla extract, vanilla pod seeds and icing sugar to firm peaks. Then add the Kirschwasser slowly. Spoon onto the tart once completely cooled, and add more sour cherries and chocolate shavings to decorate. Dust with icing sugar.

Posted in Tips & Tricks on Aug 01, 2018