How To Make A Montmorency Cherry Chocolate Tart
A tart that mimics that delicious flavors of cherry stuffed chocolates. We can’t get enough of this tart featuring sour cherries and rich dark chocolate. A dessert that’s lighter on the sugar without lacking on tons of flavor. Montmorency cherries and bold chocolate meld together and compliment each other without effort. Complete with a chocolate cookie crust, this dessert is total perfection. Learn how to make it with our online pastry school chef in this video tutorial.
Yield one 9″ or five 4 3/4 inch
For the crust:
10 oz all-purpose flour
2 oz cocoa powder
5 oz sugar
8 oz butter
1. Sift together the dry ingredients and cut in the butter until the mixture is crumbly. Add the eggs. Chill and roll just until ¼ inch thick and line a 4 ¾ inch tart pan.
2. Line the inside of the tart with parchment and then add beans or pie weights. Bake for about 20-25 minutes at 350 degrees F.
For the filling:
4 egg yolks
2 cups cherry puree with Montmorency cherries
1/3 cup sugar
4 oz of butter
1 tsp gelatin
2 drops of red food color (optional)
1. Blend together the egg yolks, sugar and cherry puree and cook over a double boiler until thick. Soften the gelatin with a little water and dissolve in the warm cherry curd. Add red food color if desired. Cool and pour in the baked tart shell.
For the topping:
1 ½ cup heavy cream
½ cup cherry puree, featuring Montmorency cherries
¼ cup Brandy
1. Warm the Brandy until the alcohol evaporates, cool. Whip the heavy cream and sugar, fold in the cherry puree and Brandy. Pipe on to the filled tart. Garnish with chocolate and fruit.