Dark Chocolate Tart With Poached Cherries
Wednesday November 28, 2012
Sweet Pastry 300g plain flour, sifted
100g icing sugar, sifted
125g butter, cubed
25g cocoa powder
1 pinch salt
1/2 vanilla bean, split
120g free-range eggs, beaten
Chocolate Tart Filling 375g good-quality dark chocolate, coarsely chopped
2 egg yolks
Poached Cherries 120ml Cointreau liqueur
200g caster sugar
800g fresh cherries, pitted
For the pastry case: Preheat the oven to 180C.
Place the flour, icing sugar, butter, cocoa powder and salt in a food processor and whiz until it resembles breadcrumbs.
Transfer to a bowl and make a well in the centre.
Scrape in the vanilla seeds and add the egg, stir a little, then use your hands to knead the mixture until it comes together (if it's too dry add a little water).
Wrap dough in cling film and refrigerate for 30 minutes.
Roll out the dough on a floured surface.
Line a greased 28-30cm tart mould (or individual moulds) and trim, leaving an overhang of about 1cm.
Line with greaseproof paper and weigh down with dried beans or rice. Bake for 10 minutes.
Remove, discard the paper and beans, and trim around the edge with a sharp knife.
Return to the oven for another 10 minutes, or until golden and cooked through.
For the Filling: Heat the chopped dark chocolate, milk and cream in a saucepan over medium heat until just before boiling point.
Place the eggs in a large metal bowl then pour the hot cream and milk mix over the eggs and lightly whisk, strain and leave on the bench to rest for 5 minutes.
Pour mixture into the pastry case and bake in a pre-heated oven for 30 minutes or until just set.
For the Cherries: Place the Cointreau, water and caster sugar in a saucepan over low heat. Cook, stirring for 5 minutes or until the sugar dissolves then bring to the boil. Add the cherries and cook, stirring for 5 to 8 minutes or until the cherries soften and the syrup thickens slightly.
Set aside for 20 minutes to cool.
Use a slotted spoon to transfer the cherries to a bowl.
Arrange the cherries on top of the tart and drizzle over a little of the syrup.
Cut tart into slices and serve with the remaining syrup, if desired.