Indulge in the rich flavors of cherry, chocolate, and almond with this delightful tart. The crisp cocoa crust is filled with luscious chocolate ganache, topped with fresh cherries and toasted almonds, creating a harmonious blend of textures and tastes.
Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup cocoa powder. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup sliced almonds. 1 cup fresh cherries, pitted and halved. 1/2 cup dark chocolate chips. 1/3 cup heavy cream. 1 tablespoon honey. 1 teaspoon almond extract.
Instructions: Warm the oven up to 190C 375F. Use a food processor to pulse the flour, cocoa powder, butter, sugar, and salt together until the mixture looks like big crumbs. Cover the bottom and sides of a greased tart pan with the mixture by pressing it in. Put it in the fridge for 30 minutes. Put parchment paper around the edges of the chilled tart shell and fill it with pie weights or dried beans. Set the oven to 150F. Take out the weights and parchment paper, and bake for another 10 minutes, or until the crust is set and the edges are just a little firm. Spread the almond slices out evenly on a baking sheet. Toast them in the oven for 5 to 7 minutes, until they are lightly golden. Leave to cool. Put heavy cream in a small saucepan and heat it until it just starts to simmer. Take it off the heat and mix in the chocolate chips until the mixture is smooth and melted. Add the almond extract and honey and mix well. Put toasted almonds on the bottom of the baked tart shell, and then put cherry halves on top of them. Spread the chocolate ganache out evenly over the cherries. Put the tart in the fridge for at least two hours to set. Cut it into pieces and serve it cold. Have fun!
Prep Time: 30 minutes
Cook Time: 25 minutes
North Canton Playhouse
