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.
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
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
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.
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.