'Cherry Ripe' Chocolate Tart
'Cherry Ripe' Chocolate Tart
Ripe cherries, coconut and dark chocolate ... what a match made in heaven.
One of the first 'truffle' type chocolates I ever made for family and friends, well before I started my business, was similar to this tart filling, which I enrobed in dark chocolate - so this is a bit of a fun blast from my past.
This tart is an indulgent, sophisticated, grown-up dessert interpretation of the Cherry RIpe confection I grew up with. It's fabulous for Australian Christmas/New Year/January entertaining as you can make it ahead of time, it keeps moist for ages, and usually cherries abound in households this time of year.
The colour of the cherries used will determine the colour of the filling. The darker the cherries used, the more purple the filling will be, and the more red the cherries are, the more red/pink the filling will be. I love the moody purple colour of using the darker juicy ripe cherries, especially against the dark chocolate.
The cherry coconut filling is deliciously moist thanks to the silky coconut oil. Made using fresh cherries, it's fruity and full of deep subtle cherry flavour. However if you really want the classic notes of a Cherry Ripe, the addition of some glacé cherries will make a big difference. It will definitely add sweetness also, so it's very much a personal preference. I'm not usually a fan of glacé cherries, but I think they do elevate this tart, and it really doesn't taste like glacé cherries do on their own.
A couple of things to note:
The tart shell:
Whilst it does not take long to make the tart dough, the resting time adds up. So don't get tricked into thinking it won't take long, you need to start earlier than you think. But the majority of time is waiting for the dough to chill and rest, so it's a good thing to do whilst you're got other things happening - just set a timer so you can keep it going. It can also be made ahead of time, and kept covered/sealed with cling wrap to stay fresh until you're ready to make the filling.
The cherry coconut filling:
All the time taken in making the filling is reducing the cherries until they start to be a little syrupy, usually around 40 minutes. Make sure you do this on a low heat and let it take its time. Don't boil it, on a high heat you'll get burnt/jammy notes - it's lovely to let it take the time it needs for the liquid to release and develop a rich flavour. Once the mixture is cool, it's simply a matter of combining the ingredients and pressing into the tart shell and refrigerating - it's super easy!
For a print friendly version, click below:
To watch a video on Instagram of the step by step process, visit our Instagram page here
CHERRY ‘RIPE’ CHOCOLATE TART
INGREDIENTS
Tart Base
120g unsalted butter – cold, diced
180g plain flour
20g cocoa powder
40g pure icing sugar
40-50g cold water
1 tsp vanilla extract
Pinch of salt (generous)
Cherry coconut filling
500g pitted fresh cherries (weight after pit and stalk removed)
100g caster sugar
2 teaspoons vanilla extract (best you can buy)
250g desiccated coconut
40g coconut oil
Pinch of salt (generous)
50g diced glace cherries
Chocolate ganache topping
130g dark couverture chocolate buttons or chopped into small similar sized pieces (around 55-70% cacao solids)
130g thickened cream
METHOD
PREHEAT OVEN TO 180DEG C fan forced 30mins before baking the tart
(turn on when lined pastry is placed in fridge for the final 30mins of resting)
Tart base
· Sieve cocoa powder, icing sugar and plain flour together
· Place in food processor or stand mixer (or bowl if processing by hand)
· Add cold butter, cubed into similar sized pieces
· Turn food processor or stand mixer, low or pulse, until mixture resembles biscuit crumbs (or crumble by hand rubbing butter into dry mix)
· Add vanilla to the water, then add water slowly in small quantities, until dough comes together (you might not need to add all the water) - don't overmix! Just mix until it holds together
· Gently form dough ball into flattened ball/disc, wrap in cling wrap and refrigerate and rest for 30min
· Remove from fridge and place dough between two pieces of baking paper and roll out until the dough is large enough to cover the whole tart baking tin, and is around 3mm thick. Pick the dough up off the paper several times during rolling so it isn’t just ‘stretching’ on the paper
· Place the dough inside the two pieces of baking paper on a flat surface (a pizza tray is perfect) and return to refrigerator to rest for 1 hour
· After 1 hour, spray the tart tin with vegetable oil if the baking tin is not non-stick. Remove one piece of baking paper, and drape the dough over the tart baking tin, dough side down.
· Carefully remove the other piece of baking paper, and press the pastry into the tin gently, ensuring you get into the corners, and trim the top edge with a small sharp knife
· Cling wrap and return to refrigerator to rest for a final 30min
· Remove cling wrap, place baking paper or tin foil over the pastry and fill the tart with baking beads, or lentils/rice to weigh the pastry down
· Bake in preheated over for around 25-30 mins, or until the pastry is cooked, and does not look ‘wet’ on the base. Let cool in the tart tin. Don’t be concerned if the base cracks, the filling will hold it together when it sets.
Cherry coconut filling
· Place fresh ripe cherries (pits removed), in saucepan with sugar
· Bring to simmer over a medium heat, stirring to dissolve the sugar
· Add vanilla
· Over a low heat, let the cherries just simmer and the juices will eventually release and turn syrupy. This will take around 40 minutes. Cool
· In food processor, combine cooled cherries, desiccated coconut, glacé cherries, coconut oil (melted until clear) and a generous pinch of salt
· Place sticky cherry coconut filling into cooled tart shell, pressing into corners, and smooth the base to have a flat surface as much as possible, a heavy flat bottom glass is good for this – being gentle not to crack the tart shell. Cover with cling wrap and refrigerate until cold and set.
Chocolate ganache topping
· Bring thickened cream to boil in small saucepan
· Pour over chocolate, let sit for 30 seconds
· Gently whisk the cream and chocolate together until combined
· Let it cool slightly, then pour over the chilled and set cherry filling
· Let set at cool room temperature (a couple of hours) or refrigerate and bring back to room temperature to consume
Decorate however you like, eg. fresh cherries, dust with cocoa powder, flaked chocolate, you choose!
Comments