This post is been due since a real long time. It was cherries pouring and blackforest cake is the best classic way to put cherries into use.But I wanted something different so went in for a tart!!! My daughter does not like cherries, yes you heard it right, she simply removes them off the dessert and eats the rest. And its me and hubby dear picking up all the cherries from her plate and eating over because we love cherries 🙂
Blackforest tart gives a different texture to the dessert as there is no sponge but a flaky tart base with loads of cream and cherry compote and ofcourse the whole cherries with chocolate shaving.
It all starts with my daughter again, yes the moment I get into baking she has to be my side no matter even if her homework is pending on her study table….:-) yeah, so I have to make sure she is done with all her studies and homeworks. Here we go, start off first making the pastry dough then the cherry compote and then the assembly to complete it.
175 grams all purpose flour
20 grams cocoa powder
1/8 teaspoon salt
110 grams unsalted butter, cold cubes
50 grams granulated white sugar
1 large egg, lightly beaten
1 tbsp cold water (if required)
500 grams cherry, fresh and pitted
1 tbsp balsamic vinegar
3 tbsp sugar
125 ml whipping cream
Chocolate shavings for decoration
Icing sugar for dusting
Reserve some cherries for decoration.
8-9 inch tart pan with removable base.
In a large bowl take all ingredients for pastry dough, except egg and water.
With the tip of your fingers mix the above ingredients until mixture resembles breadcrumbs.
Now add the lightly beaten eggs and just bring the dough together to form a ball. Do not knead. If the dough is too dry, add 1 tbsp cold water.
Wrap the dough in cling wrap and chill the dough in refrigerator for 15 to 30 minutes or until firm (to prevent the dough from shrinkage while baking). Allow it to rest.
In the meanwhile lightly grease the tart pan with butter.
Lightly sprinkle some flour on a flat surface to roll the dough.
Once the pastry dough has chilled sufficiently and become firm, roll the dough with a rolling pin so that the dough is 1/2 centimeter thick and is larger than the tart pan.
Now lay the rolled dough carefully into tart pan so that the pan is fully covered and takes the shape of the pan. Trim excess dough, leaving a 1/2-inch overhang. Then fold overhang inward and press against side of pan to reinforce edge. Prick with fork all around. Chill for another 30 minutes.
Pre-heat oven to 200 deg C. Fit a parchment paper into the tart shell and fill with lentils/rice to prevent the dough from puffing up. Bake for 10 minutes,then reduce the temperature to 180 deg C and bake for another 10 minutes or until the shell is crisp. Remove from oven and allow the shell to cool.
For Cherry compote
Bring all ingredients of cherry compote into a large pan, on low heat/flame.
Simmer for about 8-10 minutes until all juices release and cherry becomes softened. Heat further until the juice thickens and coats the back of your spoon.
Allow the compote to cool before use.
Whip the whipping cream. Take half of the whipped cream and layer into the tart shell. Layer the compote on the cream. Finally layer the remaining cream on top of the compote.
Decorate with chocolate shavings and fresh cherries.
Dust it with icing sugar before serve.