Chocolate and Brandied Cherry Tart
Makes 1 (10 inch) Tart
Makes approx 2 Cups
1/2 Cup Granulated Sugar
1/2 Cup Brandy
1 Tbsp Pure Vanilla Extract
1/4 Cup Filtered Water
2 Cups Bing Cherries, stemmed and pitted
2 Tbsp Unsalted Butter, optional
5 Oz Unsweetened Chocolate, coarsely chopped
12 Tbsp (1 1/2 sticks) Unsalted Butter, at room temperature
1 1/2 Cups Granulated Sugar
1 Tbsp All-Purpose Unbleached Flour
6 Each Eggs
2 Cups Brandied Cherries
1 Each Pre-baked (10 inch) Tart Shell
Lightly Sweetened Whipped Cream
In a medium saucepan, combine sugar, brandy, vanilla extract, and water, and bring to a simmer over a medium heat. Add cherries and stir with a wooden spoon to make sure all the fruit is coated. Reduce heat to low and cook for 3 minutes, stirring frequently. Cover the pan and remove from heat. Let cherries steep for 1 hour. At this point the cherries are ready for using in cake or tart recipes. Store in an airtight container for up to 1 week in the refrigerator.
To make a nice brandied cherry sauce, reheat the cherries and stir in the 2 tablespoons of butter. The sauce is a nice accompaniment to tarts or cakes, or spooned over ice cream. Try in on your favorite pancakes.
Preheat oven to 300°. In a medium stainless steel bowl, combine chocolate and butter. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the ingredients. Stir chocolate and butter with a rubber spatula until they are completely melted and combined. Remove the bowl from heat and let cool to room temperature.
In a separate medium bowl, combine granulated sugar, flour, and eggs. Mix well with a whisk. Add to the bowl of cooled chocolate and mix with a rubber spatula until all ingredients are thoroughly combined and the mixture has thickened.
Place pre-baked tart shell on a rimmed baking sheet. Scatter one cup of drained, brandied cherries over the bottom of the pastry shell, then pour the chocolate mixture over the cherries, filling the shell to just below the top. Place baking sheet on center rack of oven and bake for about 30 minutes, until center is just set. Let cool on a wire rack for 30 minutes, then remove the sides of the pan and dust the tart lightly with powdered sugar. Serve the warm slice with a spoonful of the remaining brandied cherries, and garnish with lightly sweetened whipped cream.