I haven’t had a dark chocolate tart in AGES! And since the flour in the pastry has been substituted entirely with almond flour it’s not only yummy but also completely gluten free. The sea salt brings the flavours out beautifully and the cherries are so fresh in the silky smooth dark chocolate ganache. WHAT IS NOT TO LIKE?
Almond Shortcrust Pastry:
- 300g Almond Flour or Ground Almonds
- 150g Butter
- 75g Caster Sugar
- 1tsp Vanilla Extract
- 1/2 tsp Salt
- 1 Egg Yolk
- 1 Tin Cherries, drained
- 300g Dark Chocolate (70% Cocoa Solids)
- 250ml Double Cream
- 50g Butter
- 1/2 tsp Salt
In a mixer, or using your hands, combine almond flour, butter, sugar, egg yolk, salt and vanilla until you have a smooth ball of pastry.
Grease a 26cm loose bottom tart tin and flour it using almond flour or ground almonds if you want to keep it gluten free, otherwise just use normal flour.
Press the pastry into the tin and push it up the sides of the tin using your hands, making sure that the pastry is evenly thick all over. If the pastry is too sticky just flour the surface and your hands a little bit more. Use a sharp knife to cut the overhanging pastry off the sides and place the tin in the fridge to cool down for an hour.
Preheat the oven to 180 degree C.
Take the cool tin out of the oven and prick the base of the pastry case all over with a fork to stop it from rising in the oven. Then take a bit of baking paper, larger than the tin, place it in the pastry case and then fill it with baking beans or uncooked rice. Make sure that the baking beans or the rice fill all the corners of the pastry, this will also stop the it from puffing up in the oven.
Put the pastry in the oven and blind bake it for 20 minutes, then remove the baking beans or rice, careful to not get any of them into the case, and bake the pastry for another 8-10 minutes until it is golden brown. It will puff up when you’re baking it but flatten out when you take it out of the oven. You can also use the back of a spoon to flatten it slightly when it is out of the oven. Let it cool down completely.
Chop the dark chocolate finely and put it, along with the butter in a heatproof bowl. Heat the cream up until it simmers, then take it off the heat and pour it over the chocolate and butter. Leave it without stirring it for 3-5 minutes, then carefully combine the ingredients until everything has melted and the ganache is smooth. Pat the cherries dry with a kitchen towel then put them in the tart case and fill it up with the ganache. Level it out slightly and then place the tart in the fridge for a few hours to cool down and set.
When the chocolate has set carefully remove the tart from the tin, put it on a plate and enjoy!