Dark Chocolate Tart, Cherries, and Almond Whipped Cream

Name: Dark Chocolate Tart, Cherries, and Almond Whipped Cream
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoons almond extract or 1 1/2 tsp. amaretto; 198 grams top-quality bittersweet chocolate, finely chopped; 340 grams pitted cherries, preferably tart; 1 large egg; 1 large egg yolk mixed with 1 1/2 tsp. milk; 237 milliliters pastry or all-purpose flour; 2 Tbsps organic granulated sugar; 79 milliliters half-and-half; 5 servings Crust; 118 milliliters powdered sugar; 0 teaspoons salt; 7 Tbsps unsalted butter, cut into 1/2-in. cubes; 1 (1 in.) vanilla bean; 118 milliliters whipping cream; 177 milliliters whipping cream

You can never have too many dessert recipes, so give Dark Chocolate Tart, Cherries, and Almond Whipped Cream a try. This recipe makes 5 servings with 1370 calories, 15g of protein, and 100g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have almond extract, whipping cream, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes.

Instructions

Make crust: Pulse flour, powdered sugar, and salt in a food processor to blend.

Ingredients you will need

Powdered Sugar

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add butter and pulse a few times until dough looks like cornmeal. Slit vanilla bean and carefully scrape out seeds with a spoon; add to dough.

Ingredients you will need

Vanilla Bean

Cornmeal

Butter

Dough

Seeds

Drizzle in egg mixture and pulse until dough comes together.

Ingredients you will need

Dough

Egg

Flatten dough into a disc and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll dough on a lightly floured surface with a lightly floured rolling pin into a 10 1/2-in. circle. Ease dough into a 9-in. tart pan and, using your thumb, press into sides and bottom corner; fold edges over to help form rim. Line shell with parchment paper and fill completely with dried beans or pie weights. Chill at least 1 hour and up to 1 day.

Ingredients you will need

Dried Beans

Dough

Roll

Equipment you will use

Baking Paper

Rolling Pin

Tart Form

Preheat oven to 32

Equipment you will use

Oven

Bake shell 15 to 25 minutes, or until lightly golden on the edge and set on the bottom (lift up parchment to check). Carefully remove parchment and weights and bake shell until pale golden, 5 to 10 minutes more.

Equipment you will use

Oven

Transfer tart shell to a rack, and lower oven temperature to 25

Equipment you will use

Oven

Make filling: Put chocolate in a medium heatproof bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Heat cream and half-and-half in a medium saucepan over medium heat until simmering, then pour over chocolate.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Let sit a few minutes, then stir gently until smooth.

Break egg into a separate medium bowl, then pour into chocolate mixture, whisking constantly until incorporated (keep whisk in contact with bottom of bowl so as not to whip in air bubbles).

Ingredients you will need

Chocolate

Egg

Equipment you will use

Whisk

Bowl

Pour mixture into the tart shell and bake until just set (no longer jiggles), 25 to 35 minutes.

Equipment you will use

Oven

Let cool completely.

Make topping: Warm cherries in a saucepan over low heat with granulated sugar to taste until sugar melts. Whip cream with 2 tbsp. sugar and almond extract until soft peaks form.

Ingredients you will need

Sugar