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Chocolate and cherry tart
45 m active | 4 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 429
  • Fat about 30g
  • Carbohydrates about 33g
  • Protein about 4g
This is needed
This is needed for 8 piece
Base
  • 90 g butter, soft
  • 0.25 tsp salt
  • 2 tbsp icing sugar
  • 1 tbsp water
  • 2 tbsp cocoa powder
  • 140 g light spelt flour
Ganache filling
  • 100 g cherry jam
  • 1.5 dl full cream
  • 200 g dark chocolate (64% cocoa), finely chopped
  • 300 g cherries, pitted and halved
Tools
  • One tart tin (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Base
Place the butter in a bowl, mix in the salt and sugar using the whisk attachment on a hand mixer. Combine the flour and cocoa, add along with the water, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll the dough into a circle approx. 2 mm thick, place in the prepared tin, prick the base firmly with a fork, chill for approx. 15 mins. Cover the dough with baking paper, weigh down with dried pulses.
To blind bake
Approx. 10 mins. in the lower half of an oven preheated to 180°C. Remove the baking paper and pulses, bake the tart base for a further 15 mins. Remove from the oven, allow to cool slightly, then remove from the tin and leave to cool completely.
Ganache filling
Heat the cream in a pan, remove the pan from the heat. Add the chocolate, melt and stir until smooth. Allow the ganache to cool slightly. Spread the jam over the base, smooth down. Spread the ganache on top, smooth down, cover and chill for approx. 2 hrs. Top with cherries.