Black Forest tart cherry

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease a tart mould with a removable base (26 cm Ø) and dust with flour. Break the chocolate into pieces and melt in a hot water bath. Let it cool down for about 5 minutes. Mix flour, icing sugar, cocoa and 1 pinch of salt.

2. 2

   Add 1 egg, butter in pieces and melted chocolate. First knead everything with the dough hooks of the hand mixer, then briefly with your hands until smooth. If the dough is too dry, knead in 1-2 teaspoons of cold water.

3. 3

   Dust the dough with a little flour, roll it out round (approx. 32 cm Ø) on baking paper, put it in the form with the help of the paper and remove the paper. Press the dough into the grooves at the edge of the mould so that it protrudes by approx. 1⁄2 cm.

4. 4

   Prick the bottom of the dough several times with a fork. Chill for about 30 minutes.

5. 5

   Wash the cherries, remove the stalks, halve, stone and drain well in a sieve. Place the tart in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest rack (gas: see

6. 6

   oven manufacturer) for about 15 minutes.

7. 7

   Briefly whisk cream, sugar, vanilla sugar, 3 eggs, 1 egg yolk and kirsch. Sift the starch and stir in. Take the tart base out of the oven. Pour the liquid icing over the tart and spread the cherries on top.

8. 8

   Continue baking at the same temperature for about 45 minutes. Leave to cool in the mould for approx. 30 minutes. Remove from the mould and

Nutrition Facts

KCAL
230 kcal

CARBS
27 g

FATS
11 g

PROTEINS
5 g