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Chocolate-Cherry Tart
in Diana's Recipe Book
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| Servings: 10-12 |
Ingredients:  Fruit: 1/2 cup water 1/2 cup granulated sugar 1 cup (packed) dried Bing (sweet) cherries 1/3 cup kirsch (clear cherry brandy) Crust: 1 cup (2 sticks/226g) unsalted butter, room temperature 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 5 tablespoons unsweetened cocoa powder 1/2 teaspoon salt Filling: 3 large eggs 1/3 cup dark corn syrup 1/4 cup (1/2 stick/56g) unsalted butter, melted 1 teaspoon vanilla extract 1/2 teaspoon (scant) salt 1/2 cup granulated sugar 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Confectioners' sugar Unsweetened cocoa powder |
| Instructions: For Fruit: Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day. For Crust: Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day. For Filling: Preheat oven to 350°F (180°C). Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust. Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with confectioners' sugar and cocoa. Serve warm or at room temperature. Makes 10 to 12 servings. |
| Source: Bon Appétit Magazine September 2002 |
| Date: August 13, 2004 |