Black Forest Tartlets

I like the shell for this tart or tartlets a little richer and more delicate with 4 egg yolks instead of 2 whole eggs, but it works either way. The shell has a not too sweet brownie flavor in a tender shell filled with a light dream of cherries and cream.


Ingredients


TART SHELLS

1/2 pound or 1 cup, room temperature Unsalted Butter

2/3 cup Dark Brown Sugar, like Muscovado

4 Egg Yolks, or 2 whole eggs

2 teaspoons Vanilla

1/2 teaspoon Baking Powder

1/2 teaspoon fine Kosher Sea Salt

2 teaspoons Instant Espresso Powder

2 cups All Purpose Flour

1/2 cup Dutch Process Cocoa Powder


CHERRY FILLING

1 15oz can of Pitted Cherries

2 cups Heavy Whipping Cream

1/2 cup Sugar

2 teaspoons Vanilla or Cherry Liqueur

2 teaspoons Unflavored Gelatin Powder

Chocolate for garnish


PREPARE SHELLS

  • Pre-heat oven to 350.

  • Beat butter until light and fluffy.

  • Beat sugar into butter until well incorporated and light.

  • Beat in egg yolks and vanilla.

  • In a bowl whisk together coco powder, flour, espresso powder, salt and baking powder.

  • Stir flour mixture into butter mixture being careful not to overmix.

  • The dough will appear dry, you can add a teaspoon of water if you like, but dough will pull together when rolled.

  • Roll dough to 1/4 and line 8 4" tartlet pans (as pictured) or 1 standard tart pan and dock with a fork.

  • Line shells with baking paper.

  • Fill with pie weights, dried bean or rice and blind bake for 15 minutes (20 minutes if baking one large tart)

  • Remove from oven and remove weights and baking paper.

  • Place back into oven and bake an additional 5 minutes (7-10 minutes if making one large tart)

  • Allow to cool.


PREPARE CHERRY FILLING

  • Drain cherries and reserve juice. Lay cherries onto a paper towel to gently dry.

  • In a small dish add 1 tablespoon of reserved cherry juice and stir in gelatin to dissolve. Mixture will thicken as it sets.

  • Whip heavy cream until soft peak stage.

  • Whip in sugar and vanilla or cherry liqueur.

  • Stir an additional tablespoon of cherry juice into gelatin mixture until gelatin mixture is liquid.

  • Pour gelatin mixture into whipped cream and whip until fully incorporated.



ASSEMBLE TARTS

  • Add cherries to tart shells.

  • Cover cherries with cherry whipped cream.

  • Top with shaved chocolate. I use a fine grater.


Serve immediately or store refrigerated.


Makes 8 servings.