- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Serving: 10
Nutrition facts (per portion)
- Calories: 382
- Fat Content: 22g
- Saturated Fat Content: 10g
- Carbohydrate Content: 38g
- Sugar Content: 17g
- Fiber Content: 2.7g
- Protein Content: 6g
- Sodium Content: 0.5g
Black Forest tart
- shortcrust-pastry - 375g pack sweet shortcrust pastry, roughly chopped
- cocoa-powder - 4 tbsp cocoa powder
- vanilla-extract - 1 tsp vanilla extract
- plain-flour - 50g plain flour, plus extra for dusting
- egg - 3 large eggs, 1 separated
- dark-chocolate - 75g dark chocolate, broken up
- milk-chocolate - 75g milk chocolate, broken up
- butter - 50g butter, diced
- jam - 140g jam
- golden-caster-sugar - 85g golden caster sugar
- cherry - couple of handfuls fresh cherries, pitted, plus extra to serve
- icing-sugar - icing sugar, to serve
- creme-fraiche - creme fraiche, to serve
- Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a PS1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
- Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over - but not touching - a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
- Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with creme fraiche.
Summer dessert recipe for 10 people, takes only 50 mins; recipe has shortcrust pastry, cocoa powder, vanilla extract, plain flour, egg, dark chocolate, milk chocolate, butter, jam, golden caster sugar, cherry, icing sugar and crème fraîche.Add to Favourites