Tuesday, August 26, 2014

Chocolate Cherry Almond Tart

Chocolate Cherry Almond Tart

Did you ever get a new gadget then develop a recipe just so you could make use of said gadget.  Well folks, that’s exactly how I came up with this Chocolate Cherry Almond Tart.  While doing a little back to school shopping for my daughter at Amazon, I picked up an Oxo cherry pitter and was just itching to try it out. 

In scratching that itch, I’ve created a beautiful rich tart that’s loaded with plump Bing cherries and a silky dark chocolate almond filling that will make your heart sing.  Did I mention the tart features a tender almond crust that’s similar to a French pâte ducrée pastry?   

The dough is perfect for pie crust challenged individuals since it's more similar to a cookie dough and  doesn't even need to be rolled out.  Instead it’s pressed into the tart pan, then chilled, filled and baked.

Just wait until you try this one.  All I can say is YUM!

Chocolate Cherry Almond Tart
Prep time: 40 min
Cook time: 35 -40 min
Servings: 8

Ingredients for the Crust
  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten
  • 1 ½ cups almond flour, sifted
  • ¼ cup gluten free flour blend

Ingredients for the filling
  • 6 oz bittersweet chocolate
  • 4 oz heavy cream
  • 1 egg & 1 egg yolk
  • 2 tbsp sugar
  • ¼ tsp almond extract
  • ¾ lb pitted Bing cherries
  • 2 tbsp shaved almonds
Video Tutorial

  1. To make the crust dough, cream together the butter and sugar well combined. 
  2. Beat in the egg.  If you aren’t using a mixer it may have a curdled appearance at this state which is fine.
  3. Mix in the almond flour and once it’s fully combined, mix in the gluten free flour blend. 
  4. Chill the dough for 30 minutes then press it into the bottom and up the sides of a greased tart pan with a removable bottom.  Chill the pressed crust in the fridge for 30 minutes or freezer for 10. 
  5. To make the chocolate filling, add the chocolate chips to a microwave safe bowl with the heavy cream and microwave for about a minute then after letting it rest for one or two minutes stir until the chocolate and cream are well combined.
  6. In another bowl combine 1 egg plus 1 yolk with 2 tablespoons of sugar and ¼ teaspoon of almond extract and beat until the egg and sugar is well combined and the mixture begins to get a little paler in color.
  7. Add the egg mixture to the cooled chocolate mixture and beat them together until they’re well combined.
  8. Preheat the oven to 325°F (or 163 °C)
  9. To fill the tart, place the pressed crust onto a baking sheet lined with parchment. 
  10. Pour the chocolate filling over the crust and spread to the edges.
  11. Arrange the cherries over the chocolate in a tight pattern then sprinkle over the slivered almonds.
  12. Bake for 35-40 min or until the crust is golden and the center just starts to set. 
  13. When it comes out of the oven put the tart onto a wire rack to cool for hour or so to cool down to room temperature. 
  14. Once cooled, use a smaller cylindrical object with a flat top to help you easily get the rim off. 
  15. Place the tart onto a serving plate and chill for at least 2 hours before slicing.
Notes:  Please remember only lift the tart pan by the edges until after the tart has baked and cooled so that the removable bottom doesn't go through either the uncooked or warm tart neither of which are structurally sound.   

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