This dessert was inspired by our trip to Michigan this summer – cherries were everywhere, and they were amazing! I actually bit into one and it burst all over, it was fabulous. And we all know I love chocolate, so it just seemed to come together on its own.
This also looks impressive and requires very little work…especially if you have a cherry pitter.
Dark Chocolate Cherry Tart – 6 servings
10 tablespoons unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 egg yolk
1 2/3 cups flour
8 ounces 70% or darker chocolate, chopped
1 cup brown sugar
3/4 cup heavy cream
1 teaspoon sea salt
1/4 lb cherries, remove stem, pitted, chopped
Cherries, pitted, stem on
Preheat the oven to 350 degrees F.
Line a 1lb loaf pan with parchment paper and set aside. In the bowl of a food processor combine butter, white sugar and salt. Mix well and add egg yolk, sift in flour and pulse to bring together. Chill the dough for 30 minutes. Line the 1 lb loaf with the crust, I found that the easiest way to do this was to fill the bottom with the dough, then work up the sides. Place another piece of parchment within the crust, fill with pie weights and bake for 30 minutes, or until golden brown. Remove pie weights and let cool completely.
To melt the chocolate, place a bowl over a pot of simmering water on medium low heat. Combine the chocolate, brown sugar, cream and salt in the bowl. Whisk until smooth.
Pour a bit of the ganache into the crust, spread some cherries, and repeat. For the top, pour the last bit of chocolate and let sit for 10 minutes, then garnish with the stemmed whole cherries.
Place in the refrigerator overnight, enjoy with rich espresso!