Chocolate-Cherry Tart

Chocolate-Cherry Tart
Chocolate-Cherry Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • FRUIT:

  • 1/2

    cup water

  • 1/2

    cup sugar

  • 1

    cup dried Bing (sweet) cherries - (packed)

  • 1/3

    cup kirsch (clear cherry brandy)

  • CRUST:

  • 1

    cup unsalted butter - (2 sticks) room temperature

  • 1/2

    cup sugar

  • 1

    large egg

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 5

    tablespoons unsweetened cocoa powder

  • 1/2

    teaspoon salt

  • FILLING:

  • 3

    large eggs

  • 1/3

    cup dark corn syrup

  • 1/4

    cup unsalted butter - (1/2 stick) melted

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon salt - (scant)

  • 1/2

    cup sugar

  • 6

    ounces bittersweet or semisweet chocolate chopped (do not use unsweetened)

  • Powdered sugar for dusting

  • Unsweetened cocoa powder for dusting

Directions

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.

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