black forest tart
dark chocolate & cherry ganache, rye pastry, and salted whipped cream. September 2023
starting with the same base as the dark chocolate, evoo & coffee tart but with dried cherries scattered across the base, and cherry liquid in the ganache, and a 150% thicker chocolate layer
ingredients
tart base
85g rye flour
3g caster sugar
pinch salt
62g butter, cold
30g greek yoghurt
about 20g cold water (if required)
ganache filling
40g dried sour cherries
45mL freshly boiled water
150g dark chocolate (go for about 70%)
40g brown sugar (increase to 45g if your dried cherries are unsweetened)
40g neutral oil
1 tsp vanilla paste
stabilised whipped cream
1 tsp gelatine powder
1 tbsp cold water
300mL (one pot) thickened cream
1 tbsp powdered sugar
0.5 tsp vanilla paste
pinch salt
method
tart base
chop the cold butter (62g) into small cubes
in a medium bowl, add the rye flour (85g), caster sugar (3g), and cold butter and rub together with your fingertips until the butter pieces are about pea sized
mix in the greek yoghurt (30g), and cold water as required, to just bring the dough together into one mass
press the dough into a rough circle shape, wrap in baking paper and tuck in the fridge to chill for 1 hour or overnight
preheat the oven to 180°C
lightly oil an 8 inch tart tin
remove the tart dough from the fridge and roll out into a rough circle until about 2mm thick
lay the tart dough into the tart tin, making sure to press into the corners and trim the edges
prick the dough lightly with a fork
bake for about 15 minutes
set aside to cool while you prepare the ganache filling
ganache filling
roughly chop the dried cherries (40g) and add to a small bowl
pour over the boiling water (45mL) and set aside to rehydrate
chop the chocolate (150g) into small pieces and begin melting over a double boiler (or use the microwave, 30 seconds at a time and stirring in between)
strain the cherry mixture and reserve the liquid, pressing the cherries into the sieve to get the liquid out
sprinkle the rehydrated cherries evenly over the base of the tart
combine the sugar (40g), oil (45g), reserved cherry water, and vanilla (1 tsp) in a small bowl and whisk to dissolve the sugar
pour the mixture into the melted chocolate and whisk until smooth and glossy
pour into the cooled tart base and use an offset spatula (or spoon) to spread to the edges
leave to cool while you prepare the stabilised whipped cream
stabilised whipped cream
in a small microwave safe cup, sprinkle the gelatine powder (1 tsp) over the cold water (1 tbsp) and set aside for 5 minutes to hydrate
microwave the gelatine mixture for about 15 seconds, or until the gelatine has dissolved, and set aside to cool slightly
add the cream (300mL) to a medium bowl and sift over the powdered sugar (1 tbsp)
whisk until thickened (about 3 minutes with hand mixer, longer by hand!)
pour in the gelatine mixture, vanilla paste (0.5 tsp), and a pinch of salt and whisk to combine
transfer to a ziploc bag, and snip a long triangle off one corner to create the ribbon shapes
starting at the centre of the tart, pipe irregular squiggles to cover the ganache layer
optional: tuck a few reserved dried cherries or edible flowers into the squiggles to decorate
