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Black Forest Tart

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the chocolate crust:

  • 180 grams (1 ¼ cups) all-purpose flour
  • 30 grams (3 tbsp.) cocoa powder
  • 50 grams (5 tbsp.) sugar powder
  • 100 grams (1/2 cup) cold butter, cut into cubes
  • Pinch of salt
  • 1 large egg
  • 1-2 tablespoons cold water as needed

For chocolate and cherries nut cream:

  • 100 grams (1/2 cup) cold butter, cut into cubes
  • 100 grams walnuts
  • 100 grams (1/2 cup) sugar
  • 1 tbsp. cocoa powder
  • 25 grams dark chocolate chips
  • 1 large egg
  • 2 tbsp. milk
  • 50 grams of frozen pitted cherries not thawed

For truffle domes:

  • 100 grams dark chocolate chopped
  • 75 ml. (1/3 cup) whipping cream

For vanilla whipped cream:

  • 250 ml. (1 cup) whipping cream, very cold
  • 1 tbsp. powdered sugar
  • 1 tbsp. vanilla extract
  • 1 tbsp. instant vanilla pudding powder

For decoration:

  • Fresh cherries
  • Walnuts

Instructions

Chocolate crust:

  1. In a food processor with a steel blade, mix flour, cocoa, powdered sugar, butter and salt into a crumbly mixture.
  2. Add the egg and continue to blend until large chunks of sough form. If necessary, and if the dough is too dry and won’t come together – add another 1-2 tablespoons of cold water.
  3. Transfer the dough chunks to a work surface, combine it with your hands and flatten to a disc shape. Wrap in plastic and cool for about 1 hour in the refrigerator.
  4. On a floured surface roll out the dough about 3 mm thick and transfer to a lightly greased tart pan to form a crust. Make sure to place the dough so that there will be a straight angle between the sides and the bottom.
  5. Pierce the crust base with a fork and cool for about 1/2 hour in the freezer.
  6. Preheat oven to 170 degrees.

Blind baking:

  1. Place plastic wrap or cling foil over the frozen crust and fill it with baking weights.
  2. Bake the crust this way for about 10-12 minutes, until the edges of the dough begin to turn golden and set.
  3. Remove the weights and the plastic wrap and continue baking for 3-4 minutes until the dough sets but is still not fully baked.
  4. Cool for about 10 minutes at room temperature.

Chocolate and cherries nut cream:

  1. In a food processor with a steel blade, mix butter, nuts, sugar, cocoa and dark chocolate into a crumbly mixture.
  2. Add egg and milk and continue to blend until very thick cream is formed.
  3. Pour the cream over the half-baked crust and arrange the cherries on top of the cream.
  4. Bake the tart for about 12-18 minutes or until the filling sets at the edges but is still slightly soft in the center.
  5. Cool completely before decoration.

Truffles:

  1. Chop the chocolate and put in a bowl.
  2. In a small pot heat the cream to a boil. Pour the hot cream on the chopped chocolate, wait about a minute and whisk until you get a uniform, shiny ganache.
  3. Pour the ganache into a silicon mold shaped like small domes (available in baking specialty stores).
  4. Freeze the truffles for about 1-2 hours, until the domes are easily extracted from the mold.

Vanilla whipped cream:

  1. In a mixer bowl, whip cream, powdered sugar, vanilla and pudding until you get a very firm whipped cream.
  2. Transfer the whipped cream to a piping bag fitted with a 3 cm serrated piping tip.

Assemble the tart:

  1. Place truffle domes on top of the baked filling.
  2. Drizzle small mounds of whipped cream in between the chocolate truffles.
  3. Garnish with fresh cherries and walnuts and serve.

Recipe Notes

  • Keep the tart in a closed container in the refrigerator for 4-5 days. It is recommended to remove about 10 minutes before serving.
  • Instead of cherries, you can use any other berries you like in the same amount.
  • You can decorate any type of nuts that you like.