Black Forest tart cherry

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt over a warm water bath. Let it cool down. Mix flour, icing sugar, cocoa and salt in a bowl. Add 1 egg, butter in pieces and chocolate. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry

2. 2

   Grease a tart mould with a removable base (26 cm Ø) and dust with flour. Roll out the dough into a circle (approx. 32 cm Ø) on a lightly floured sheet of baking paper. Line the mould with the dough, pressing the dough to the edge so that it protrudes by about 1/2 cm. Prick the base of the dough several times with a fork. Chill for about 30 minutes.

3. 3

   Wash the cherries and drain well. Halve the cherries and remove the stones. Pre-bake the tart in a preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes

4. 4

   Mix 3 eggs, egg yolks, cream, sugar, vanillin sugar and kirsch in a bowl. Sift the starch over it and stir it in. Remove the tart from the oven, pour the icing on the dough and spread the halved cherries (approx. 600 g) on top. Put back into the oven and continue baking at the same temperature for 40-45 minutes. Let the tart cool in the mould on a cake rack for about 30 minutes. Then remove from the tin and let it cool down. Serve with whipped cream

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
310 kcal

CARBS
36 g

FATS
15 g

PROTEINS
6 g