Ingrediants
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- 250 g of flour 00
- 30 g of unsweetened cocoa powder
- 80 g of powdered sugar
- 120 g of cold butter
- 1 egg
- 1 yolk
- 1 pinch of salt
FOR THE COCOA SHORT PASTRY
- 2 tablespoons of almond flour
- 200 g of dark chocolate
- 40 g of butter
- 2 eggs
- 50 g of powdered sugar
- 300 g of cherries
- cinnamon powder
FOR THE STUFFING
How to prepare: Chocolate and cherry tart
There tart with chocolate and cherries fully demonstrates how the combination of these two ingredients is particularly happy. Recipe does not foresee particular difficulties, foresight required is to work as little as possible there cocoa shortcrust pastry and let it rest properly for a long time in the refrigerator before spreading it out. The shortcrust shell contains a cream dark with chocolate and many cherries that make it irresistible dessert summer. And if nostalgia overwhelms you, you can prepare this cake even in winter, by preparing the cherries in syrup on time.
There Cherry it is a fruit of the most loved: i sweets with cherries they are many and all greedy, starting from the Clafoutis of cherries with almonds and cinnamon, up to the Cherry pie, passing through the Cherry rug.
And if you are particularly fond of chocolate desserts with fruit, we recommend you try the Strawberry and Nutella Tart, the Chocolate and Blackberry Cake or the Chocolate and Raspberry Baskets.
OTHER DELICIOUS RECIPES: Small glasses with cherries and basil, Frozen yogurt and cherry sticks, Bavarian white chocolate, cherry jelly and coconut sablé, Ice cream stick with cherry and almond milk
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
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40 min – 45 min
- Resting place
- IN THE FRIDGE
- Rest time
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60 min
- Portions
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8
How to prepare: Chocolate and cherry tart
For the shortcrust pastry: in the bowl of the planetary mixer, sand the diced butter with the flour at low speed using the whisk k. Add egg, yolk, cocoa, sugar and salt. Work the dough until you get a homogeneous dough, give it the shape of a loaf with your hands, wrap it in cling film and let it cool in the refrigerator for 1 hour. If you do not have a planetary mixer available, the same operation can be carried out by hand, being careful not to work the pasta too long so as not to overheat it. After the rest time in the refrigerator, roll out the dough on a freshly floured pastry board into a 5 mm thick sheet.
Roll it out inside a 20 cm diameter non-stick hinged mold with high sides, covering both the base and the edges. Prick the base with the tines of a fork and sprinkle it with almond flour. Place in the refrigerator while you prepare the filling. Melt the coarsely chopped chocolate with the butter in the microwave (or in a double boiler). When you have obtained a homogeneous mixture, let it cool down.
In a bowl, beat the yolks together with the sugar and cinnamon with a whisk. When you have obtained a homogeneous mixture, add the melted chocolate with the butter and mix.
Whip the egg whites separately and incorporate them several times from bottom to top with a spatula so as not to disassemble. Pitted the cherries, cut them in half and spread them over the almond flour.
Pour the chocolate mixture over the cherries, level and bake in the preheated oven at 180 degrees for 45-50 minutes. Remove from the oven and allow to cool completely before removing the ring from the pan and serving.
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