Dark Chocolate Tart With Poached Cherries

Wednesday November 28, 2012
Serves 8-10


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
  • 150ml milk
  • 260ml cream
  • 1 egg
  • 2 egg yolks

    Poached Cherries

  • 120ml Cointreau liqueur
  • 120ml water
  • 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. To Serve:
  • Cut tart into slices and serve with the remaining syrup, if desired.
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