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Dark chocolate tart with Cointreau cherries
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Summertime cherries poached in Cointreau syrup add a touch of decadence to this rich tart recipe.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 40.00 gm chilled water
  • 150g good-quality dark chocolate, coarsely chopped
  • 185ml (3/4 cup) thickened cream
  • 10.00 gm cocoa powder
  • 2 eggs, lightly whisked
  • 60ml (1/4 cup) Cointreau liqueur
  • 100g (1/2 cup) caster sugar
  • 800g fresh cherries, pitted
Instructions:
  • Combine flour, butter, and icing sugar in a food processor until mixture looks like fine breadcrumbs. Add egg yolk and water, process until dough begins to form. Transfer to a floured surface, knead until smooth, shape into a disc. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Roll the pastry on a lightly floured surface into a 4mm-thick disc, then line a 23cm fluted tart tin, with removable base, with the pastry. Trim any excess dough and chill in the fridge for 30 minutes.
  • Preheat the oven to 200°C. Line the pastry case with non-stick baking paper, add pastry weights or rice, and bake on a tray for 15 minutes. Remove the paper and weights, then bake for an additional 10 minutes until crisp.
  • Preheat the oven to 180°C. Combine chocolate, cream, and cocoa powder in a saucepan over low heat. Stir until smooth after the chocolate melts, then remove from heat. Mix in the egg until combined and pour into the pastry case. Bake for 20-25 minutes until set. Let it cool for 3-4 hours before serving.
  • In a saucepan over low heat, combine Cointreau, water, and caster sugar. Stir and cook for 5 minutes until the sugar dissolves. Bring to a boil, then add cherries. Cook and stir for 5-8 minutes until cherries soften and the syrup slightly thickens. Let it cool for 20 minutes.
  • Transfer the cherries using a slotted spoon to a bowl. Arrange them on top of the tart, drizzle with some syrup. Slice and serve with additional syrup, if desired.

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