CHOCOLATE CHERRY TART

For a rectangular tart or round 8 inches (20 cm) diamater 

 

2 tbs rice flour

2 tbs cocoa

2 tbs ground almonds

1 tbs powdered birch sugar

3 tbs butter, cut into chunks

2 tbs cream sugar

½ tsp salt

 

2 cups frozen sour cherries

1 blood orange – juice and zest

1 bar (3.5oz.) chocolate 70% cocoa

½ cup crème fraiche

4 tbs butter

10 pcs of bonbons with cherries

10 psc dried cherries in chocolate or loifiliezd cherries

Can you imagine a more sexy dessert than this one? The one that simply says: ‘I love you’? Chocolate and cherries, a classic combination, but tried in s omany ways. Lots of people find it to be the best combination ever. I also find it so very attractive. The bonbons I got some time ago were the inspiration to make the dessert. I wanted to make the Black Forest cake but decided on this lucious tart. Rest assured I did everything I could think of, to make the tart as healthy as can be without loosing the richness of taste. And trust me it is delicious!

Combine the rice flour, almonds, cocoa, butter and cream cheese in a food procesor with salt and sugar and mix until ingredients form a loose ball. Gather everything, mix slightly and form a disc. Wrap tightly and place in the fridge for a resting period of minimum 30 minutes. Remove the pastry from the fridge, roll out to ¼ inch (0,5 cm) thickness the size to fit the form,  and place in a tart form. Prick the pastry with a fork, line with a baking paper, weigh with some pellets, beans or whatever you have on hand, and bake in 350 degrees F (180C) for about 20 minutes weighted. Remove the paper with the weights and bake for another ten minutes. When done remove from the oven and let cool.

Place the frozen sour cherries in a wide bottomed saucepan, add the zest and juice from one blood orange. Cook until soft, remove the orange zest. Place half of the cherries in a blender and blitz into a mousse. Return the mousse to the cherries, add chocolate in chunks, crème fraiche and butter. Mix until well combined and smooth. Pour the cream into the tart shell. Scatter the crushed bonbons and chocolates over the top.

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