Black Forest Tart is proof that some flavor combinations work even outside of their original dessert. Instead of a cake, Black Forest Tart serves up a crumbly, buttery chocolate cookie crust, the perfect platform for an ethereally light and creamy chocolate filling and a bold, bright cherry topping. The tartness and fruitiness of the cherries contrast with the richness of the chocolate for a wonderful balance of flavors, which keeps you coming back for more. You’ll never miss the flavor-forest-for-the-trees with this treat!
Ingredients
For the crust:
- 1 1/4 cups chocolate wafer crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
For the filling:
- 1/2 cup butter
- 6 ounces semisweet chocolate, chopped
- 3 large eggs, room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
For the topping:
- 1 (21-ounce) can cherry pie filling
- 2 ounces semisweet chocolate, chopped
- 1 tablespoon heavy whipping cream
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease an 11-inch fluted tart pan with a removable bottom.
Step 3 –In a small bowl, combine the wafer crumbs and 1/4 cup of the sugar.
Step 4 –Stir in 1/4 cup of the melted butter.
Step 5 –Press the buttered crumb mixture onto the bottom and up the sides of the prepared fluted tart pan.
Step 6 –Place the pan on a baking sheet and bake until lightly browned, about 8-10 minutes.
Step 7 –Let the crust cool on a wire rack.
Step 8 –In a microwave, melt the remaining butter and 6 ounces of the chocolate.
Step 9 –Stir the butter and the chocolate together until smooth and allow the chocolate mixture to cool for 10 minutes.
Step 10 –In a large bowl, beat the eggs, the remaining sugar, the vanilla, and the salt until thickened, about 4 minutes.
Step 11 –Blend the chocolate mixture into the egg mixture.
Step 12 –Stir in the flour and mix well.
Step 13 –Pour the chocolate filling into the crust.
Step 14 –Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Step 15 –Let the tart cool completely on a wire rack.
Step 16 –Spread the pie filling over the top of the tart.
Step 17 –In a microwave, melt the remaining chocolate and the heavy cream.
Step 18 –Stir the chocolate mixture until smooth and allow it to cool for 5 minutes, while stirring occasionally.
Step 19 –Drizzle the chocolate sauce over the tart.
Step 20 –Allow the tart to chill until set, about 40-45 minutes.
Step 21 –Serve.
