Black Forest Tarts
These black forest tarts are a perfect decadent and delicate balanced treat! A chocolate crust, topped with a bursting cherry compote and a rich chocolate ganache, finished with a light whipped cream.
Servings: 8 mini tarts
Ingredients
Chocolate Tart Base
- 340 g plain flour
- 30 g cocoa powder
- 2 egg yolks
- 65 g icing sugar
- 170 g butter
- 1/2 tsp salt
Chocolate Ganache Filling
- 150 g heavy cream
- 75 g dark chocolate
Whipped Cream topping
- 300 g heavy cream
- 1 tbsp icing sugar
Cherry Compôte
- 160 g cherries pitted and halved
- 2 tbsp sugar
- 1/4 cup orange juice + zest
Instructions
Preparing the Tart Base
- Start by preparing the tart base dough. In a large bowl mix the flour, cocoa powder and salt. Add the cubed butter and mix to a crumbly mixture. Work with your fingertips so that you don't melt the butter. Add the icing sugar and combine well.
- Form a well with the ingredients, put the egg yolks in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.
- Wrap the dough in cling film and let it rest in the fridge for about an hour.
For the Cherry Compôte
- Combine all the ingredients in a small pot. Let the mixture uncovered simmer on low for about 10-12 minutes. Once cooked, set the compôte to side. The mixture will set and thicken once it cools.
Chocolate Ganache
- Chop finely the chocolate and place in a bowl. The finer the chocolate is, the quicker it will melt. Gently heat the heavy cream on medium heat until it starts to simmer. Pour the cream over the chocolate and let it rest for about 3 minutes. Once most of the chocolate has melted, stir until completely combined. Let it rest at room temperature for about 5 minutes.
Making the Tarts
- Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside. Divide the chilled dough into 8 equal portions. Open each piece of dough into a circle, slightly bigger than the tartlet tin, between two sheets of cooking paper. Do not add any additional flour.* Place the dough over the tartlet tin and gentle press it in. Remove any excess dough from the edges by rolling over with the rolling pin. Poke several fork holes at the bottom. Blind bake** the tartlets for about 15-20 minutes at 180°C. Once cooked let them rest for a few minutes.
Whipped cream
- Place the heavy cream and icing sugar into a bowl. With an electric whisk or in a stand mixer whip the mixture to stiff peaks. Set aside until ready to serve.
Assembly
- Once the tarts are cool, add the cherry compôte into an even layer.
- Top the cherry compôte with the chocolate ganache. Place them in the fridge for 15 minutes so that the ganache sets slightly.
- Add the whipping cream over the ganache. Sprinkle some chocolate flakes on top and, if you want, drizzle some of the liquid from the cherry compôte. Serve and enjoy! Store in the fridge if not eaten immediately.
Notes
*As you are opening the dough between two sheets of parchment paper, there is no need for additional flour. Do not open the dough directly with the rolling pin, as the dough is too soft and it will get stuck to the rolling pin.
** To blind bake the tartlets, place a piece of parchment paper on top and add weights on top. You can use pie weights or dried beans.