Black Forest Tart is a German dessert that usually consists of biscuit, jam and cream. The cake was created in the Black Forest region of Germany where it is served as part of traditional Christmas celebrations.
The “river cottage cherry chocolate tart” is a recipe that contains cream, cherries, chocolate, and almond flour. It is a delicious dessert that can be made in the oven or on the stove top.
I returned to Boston this weekend after a two-and-a-half-week trip that took me to Boston, Paris, Bruges, Amsterdam, and back to Boston. My mother, sister, and I on a ladies getaway, and it was fantastic. But now that I’m back in my own bed, I’m as glad as ever to be able to sleep close to my partner and our cats. Sometimes it takes a trip to remind you how wonderful your home is.
It’s not only our home. But there’s one exception: Detroit. I’m starting to realize how much I like living here. Which is almost odd, given that Alex and I nearly didn’t contemplate relocating here until recently. It’s starting to feel like home. We adore our friends, our area, and getting to know the individuals that help to make this city so incredible.
Alex and I went to see an apartment redone by a friend who is getting into building flipping downtown, then ran into a photographer friend who had just returned from shooting weddings in Colorado and New Orleans at brunch, and then played bocce ball with some couple friends, two of whom had recently opened a new restaurant nearby. It’s simply incredible how imaginative and inspirational this city and its residents are!
I took this photo of a chocolate cherry dessert before I went on my trip, and I can still taste it. I wanted to construct a version of a Black Forest Cake that was much richer and indulgent. So I prepared a chocolate coconut tart crust with a fudgy, almost brownie-like filling to go inside.
It’s the ideal way to cap off a summer meal, appealing to both whipped cream and chocolate enthusiasts.
To prepare a chocolate cherry tart, follow these instructions.
This Black Forest Tart is simple to prepare if you have a good tart pan. The following are the essential ingredients for preparing this chocolate cherry tart:
Create the coconut crust and blind bake it — To make the crust, just pulse all of the ingredients until a dough forms in a food processor. Remove the dough from the fridge and knead it briefly to check that everything is combined, then push it into the tart pan and bake it blind.
Make the chocolate cherry filling – Prepare the filling while the crust bakes. In a separate dish, whisk the remainder of the ingredients until light and fluffy, after melting the chocolate and butter in a saucepan. Mix in the melted chocolate until everything is well mixed.
Assemble and bake the tart — Fill the tart shell with the chocolate filling, then top with the pitted cherries. Using your fingers, press the cherries into the mixture until they’re almost coated. Bake until the chocolate cherry tart is set in the centre.
Chill and top the tart — Place the chocolate cherry tart in the fridge to set when it has cooled to room temperature on your counter. Make the whipped cream and decorate the tart as desired after it has completely set (I topped mine with whipped cream, cherries, coconut flakes, and chocolate shavings).
Making Chocolate Cherry Tart Suggestions
Use fresh cherries – Instead of frozen cherries, use fresh, in-season cherries for the finest taste. You may use any kind of cherry in this recipe!
Use bittersweet chocolate in the filling — To keep this chocolate cherry tart from being excessively sweet, use bittersweet chocolate in the filling. Without all the sweetness, bittersweet chocolate lends depth to this tart.
Prick the crust with a fork a few times before placing it in the oven to prevent it from blowing up during the blind baking process.
What’s the best way to serve this chocolate cherry tart?
If you’re serving this chocolate cherry tart to guests, prepare the tart ahead of time and store it in the refrigerator until ready to serve. When it’s time for dessert, whisk up the cream to keep it fresh, then dollop it on top of the pie and garnish with cherries, chocolate shavings, and toasted coconut. Making the cream and sprinkling it on top of the tart shouldn’t take more than 5 minutes, so you won’t be gone from your visitors for long.
to make the crust
- 1 cup flour (all-purpose)
- cocoa powder, 1/3 cup
- 1 cup shredded unsweetened coconut
- 2 tbsp. sugar (granulated)
- a quarter teaspoon of salt
- 12 cup melted unsalted butter
- 1 teaspoon extract de vanille
in order to fill
- 6 ounces chopped semisweet or bittersweet chocolate
- 6 tbsp. butter, chopped into small pieces
- 34 cup brown sugar (medium or dark)
- 3 eggs (big)
- a quarter teaspoon of salt
- 1 teaspoon extract de vanille
- 1 pound of cherries, pitted
for the garnish
- 1 cup heavy cream (whipped)
- 2 tbsp powdered sugar, with a little more for sprinkling
- shaved bittersweet chocolate
- coconut flakes that have been roasted
- 1 cup cherries
- Preheat the oven to 375 degrees Fahrenheit. Set aside a circular tart pan greased with butter.
- Pulse the flour, cocoa powder, shredded coconut, and granulated sugar in a food processor until they achieve a powdery consistency. Pulse in the salt, melted butter, and vanilla extract until all of the ingredients are combined.
- Remove the dough from the food processor and knead it into a ball. Spread dough evenly to the edges of the prepared tart pan, pressing it firmly into the bottom and sides.
- Prepare the blind baking crust. Poke 8-10 holes in the dough with a fork, then gently line it with parchment paper and stuff with dry beans or grains. Remove from oven after 10 minutes and reduce heat to 350°F.
- Make your filling while the crust is blind baking. Melt the chocolate and butter in a small saucepan over low heat.
- 2 minutes on high speed with an electric mixer, beat the brown sugar, eggs, salt, and vanilla extract until light and fluffy. Slowly drizzle the melted chocolate into the egg mixture, whisking constantly. To make the mixture more homogeneous, beat it until it’s completely smooth.
- Fill prepared crust with batter and pitted cherries, pressing the cherries down into the batter. Bake for 25 minutes, then remove from oven and cool for 30 minutes at room temperature before refrigerating for 2 hours to set.
- To prepare the topping, combine the heavy cream and powdered sugar in a mixing bowl and whisk until soft peaks form. Sprinkle chocolate shavings, coconut flakes, cherries, and powdered sugar over the top of the pie.
Recipes for tarts from:
Crème Fraîche Whipped Cream Mocha Chocolate Tart
Tart with Lemon and Coconut
Chocolate Tarts with Hazelnut Salted Caramel
Blood Orange Tart with Candied Ginger
Chocolate Tart with Salted Caramel
The “black forest gâteau tiramisu” is a dessert made from layers of chocolate cake, coffee-flavored mascarpone cream and whipped cream. It is one of the most popular desserts in Germany.
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