No Bake Dark Chocolate Cherry Tart Recipes
EASY CHOCOLATE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
- For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
- Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
- For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
- Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.
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- The night before, put the dried cherries in a saucepan with the alcohol, sugar and lemon zest, then bring to a simmer. Take off the heat, then transfer to a bowl and set aside, covered, to infuse overnight. Drain the cherries (see tip).
- To make the pastry, sift the flour and cocoa into a mixing bowl, then rub in the butter with your fingertips (or pulse it in a food processor) until the mixture resembles coarse breadcrumbs. Stir in the sugar, then mix in (or pulse) the egg yolk and just enough milk or water to bring it together in large clumps. Tip the dough onto a lightly floured surface and knead lightly into a ball. Pat the dough into a disc, then wrap in cling film and chill for at least 30 minutes.
- Preheat the oven to 180°C/fan160°C/gas 4. Roll out the chilled dough on a lightly floured surface to the thickness of a £1 coin, then use to line a 23cm diameter tart tin, letting the excess hang over the sides. Line the pastry with baking paper, then fill with baking beans (or uncooked rice/lentils). Put the tin on a baking sheet, then bake for 15 minutes. Remove the baking paper and beans/rice/lentils, then bake for 10 minutes more. Take the pastry case out of the oven, then trim off the overhanging pastry.
- In a small pan, heat the cream to a bare simmer, then remove from the heat. Add the chopped chocolate and stir it gently from time to time until completely melted into a thick chocolate cream (see Know-how). Stir in the vanilla. Whisk a small amount of the hot chocolate sauce into the bowl containing the beaten eggs, then pour the mixture back into the pan and whisk until smooth. Add 1 tbsp of reserved cherry liquor, if you fancy an extra kick.
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- Using a large Ziploc bag and a rolling pin, crush the graham crackers until fine. Combine the melted chocolate and melted butter together in a large mixing bowl, then add the crushed crackers. Stir until all of the cracker crumbs are moistened, then empty the mixture into a 9″ tart pan and press down until firmly packed. Place the crust in the freezer for 1 hour prior to filling.
- Prepare the filling by melting the chocolate and coconut oil together in the microwave, heating in 30 second intervals and stirring in between, until thoroughly melted. Whisk in the maple syrup and cocoa powder until combined. Beat the whipping cream until stiff peaks begin to form, then fold the whipping cream into the chocolate mixture until combined. Gently fold in the chopped cherries, then empty the mixture onto the frozen crust, smoothing it out with a rubber spatula. Place in the freezer for at least 2 hours.
- Serve from frozen, or place in the fridge for 1 hour prior to serving. Drizzle with chocolate for added effect.
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- To make the crust: Pulse Oreo cookies, with filling, in a food processor until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 30 minutes to firm up before adding the filling (or before baking the crust). If possible, I recommend to bake the crust in a 350F/180C preheated oven for 5-6 minutes, then let it cool completely on a wire rack before adding the filling. This will make the crust more crisp and less soft.
- To make the filling: In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
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