Cherry Tart
Cherry Tart composed of cocoa sweet pastry crust, cherry puree, thin sponge cake, chocolate ganache and fresh cherries.
For this recipe, I used small tart circles of 7cm diameter.
RECIPE
- Try to bring all the ingredients to room temperature 30 minutes before.
- Cream the butter with icing sugar.
- Add almond powder, salt and eggs and mix until well combined.
- Add the flour and cocoa powder.
- Try not to knead the dough or over mix it once the flour is added.
- Lightly spread the dough and cover with a cling film.
- Keep the dough in the fridge for at least 4 hours.
- Spread the dough with a rolling pin between 2 baking sheets and put it in the tartlets molds of 7cm diameter.
- Freeze the unbaked tartlets for at least 1 hour.
- Bake in a preheated oven at 155°C for 30 minutes.
- Beat the eggs, sugar and vanilla extract until it turns thick and white.
- Sift in the flour and the baking powder.
- Add the melted butter and mix until well combined.
- Line a baking tray with a baking paper and pour in the batter.
- Choose a large baking tray to have a thin cake. The cake should be 0.5cm thick when baked.
- Bake in a preheated oven at 180°C for 15 to 20 minutes.
- When the cake is ready, leave to cool down then cut in 5cm cercles.
- Put the pitted cherries in a small pan.
- Add sugar, almond extract and lemon juice.
- Bring to a simmer over medium to low heat.
- Stir occasionally until it becomes thick.
- Bring the double cream to a boil.
- Add honey.
- Melt the dark and milk chocolate.
- Pour the boiling cream over the melted chocolates and mix well.
- Add the butter and mix until completely melted.
- Leave at room temperature.
- Spread 1 tsp or more of cherry puree in the buttom of the baked tartlets.
- Put the sponge circles in the middle of each tartlet.
- Fill the tartlets with the chocolate ganache.
- Whip the double cream with icing sugar.
- Pipe the whipped cream on the top of the tartlets.
- Decorate with fresh cherries and chocolate curls.