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Chocolate Cherry Tart
This might be the perfect summer tart
Course
Dessert
Cuisine
American, French
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
tarts
Calories
622
kcal
Author
John Kanell
Ingredients
For the Shell
3
large egg yolks
1/2
cup
unsalted butter room temperature
1 1/2
cup
all-purpose flour
1/2
cup
sugar
1/4
tsp
salt
For the Filling
3/4
cup
milk
3/4
cup
heavy cream
4
egg yolks
1/2
cup
sugar
1/2
teaspoon
vanilla
2 1/2
tablespoons
flour
2
ounces
dark chocolate good quality
Cherries
3
cups
cherries cut in half and pitted
Instructions
For the Pastry
Whisk flour and salt in a small bowl.
Beat butter in a stand mixer fitted with paddle attachment until light and fluffy.
Add sugar then egg yolks one at a time while the mixer is running.
Dump the flour in and run mixer just until dough forms a ball.
Shape into a disk and chill for about 30 minutes in the fridge.
Roll to a thickness of about 1/4 inch. and press into tart pan. Pierce bottom with fork to prevent puffing during the bake.
Bake at 400F for about 5 minutes then reduce to 350F and bake an additional 15.
Allow to cool.
For the Filling
Melt chocolate and allow to cool.
Scald the milk and cream in a small pot and set aside to cool to warm.
Whisk together the yolks, sugar, flour and vanilla then set on low heat and begin whisking.
Slowly pour in the warm milk mixture and continue whisking.
Whisk on low heat until mixture thickens.
Transfer to glass bowl and whisk in the melted chocolate.
Cover with plastic wrap pressing down onto the surface and allow to chill for a few hours in the fridge.
Fill tart shell with chocolate pastry cream and arrange cherries.
If not serving immediately, brush with a strained and diluted jam to preserve the surface.
Nutrition
Serving:
1
tart
|
Calories:
622
kcal
|
Carbohydrates:
93
g
|
Protein:
10
g
|
Fat:
23
g
|
Saturated Fat:
12
g
|
Cholesterol:
261
mg
|
Sodium:
192
mg
|
Potassium:
163
mg
|
Fiber:
1
g
|
Sugar:
52
g
|
Vitamin A:
990
IU
|
Vitamin C:
0.2
mg
|
Calcium:
111
mg
|
Iron:
2.9
mg