Christmas and Christmas cookies are inevitably over, so it’s time for a new recipe. After all the cookies I wanted something creamy, fruity and chocolatey. I found some sour cherries in the pantry and got the idea for a four-layer tart. Sour Cherry Mascarpone Chocolate Tart combines everything one could want – cocoa tart shell, a jelly sour cherry layer, a cheesecake layer and a chocolate ganache layer. It may seem like too much, but each layer is quick to prepare. The jelly sour cherry layer consists of sour cherries and juice from a canned sour cherry jar and gelatin. The layer is thin, so you can easily fit two more layers on top of the tart, but it adds a nice fresh fruity flavor. This is followed by a classic cream layer of whipped cream and mascarpone, and a dark chocolate ganache on top. Overall, the tart is simple and the fruit layer is easily interchangeable with other fruits. A bittersweet pastry, a lush fruit layer and two creamy layers – you can´t go wrong with this tart.
- Dough:
- 230 g all-purpose flour
- 130 g butter
- 75 g icing sugar
- 1 egg
- 30 g cocoa
- A pinch of salt
- 30 ml cold water
- Sour Cherry Filling:
- 250 g canned sour cherries without juice
- 5 tablespoon sour cherry juice from a can (approx. 50 g)
- 2 tablespoon icing sugar (or according to a taste)
- 2 tablespoon sour cherry juice from a can
- 10 g gelatin powder
- Cheesecake Filling:
- 100 g heavy cream
- 200 g mascarpone
- 1 teaspoon vanilla extract
- 3 tablespoon icing sugar
- Ganache:
- 120 ml heavy cream
- 120 g dark chocolate
-
Dough:
-
Mix and combine flour with butter, icing sugar, egg, cocoa, water and salt. Process it using hands or mixer.
-
Put the dough in a refrigerator for about an hour.
-
Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
-
Bake for 25 minutes at 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and let it cool.
-
Sour Cherry Filling:
-
Put sour cherries in a saucepan with juice and bring to the boil, stirring constantly. While sour cherries are cooking, chop the larger cherries into smaller pieces with a spoon.
-
Leave to bubble for 2 minutes.
-
In a second bowl/mug, prepare gelatin according to directions – mix gelatin powder with 2 tablespoons of sour cherry canned juice. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
-
Let cool for about 30 minutes and pour over the cooled tart crust. Allow to set for about 45 minutes.
-
Cheesecake Filling:
-
Whip heavy cream.
-
Add mascarpone and stir well.
-
Add vanilla extract and icing sugar, stir again.
-
Spread the filling over the cherry filling and let set.
-
Ganache:
-
Heat heavy cream and bring it to boil.
-
When it starts to boil set it aside and add chopped chocolate.
-
Stir well, until you get a consistent mass.
-
Let it cool a bit, to a room temperature.
-
Pour it over filling and put it in a refrigerator again to get firm overnight.
- Baking pan– 25 cm
No Comments