Easy Black Forest tart recipe
Who doesn't love Black Forest gateau? So here's a tart inspired by Black Forest flavours, made from a readymade pastry case (no one will ever guess!). The filling of chocolate custard, black cherries in kirsch and double cream is luscious and indulgent, just as festive desserts should be! See method
- 400g fresh custard
- 2 tbsp cocoa powder
- 1 sweet pastry tart case
- 370g jar black cherries with kirsch, drained, 2 tsp syrup reserved (or use fresh cherries, if you prefer)
- 150ml whipping cream
- 10g dark chocolate
Each serving contains
of the reference intake
- Whisk the custard and cocoa powder in a bowl for 1 min, or until smooth and combined. Spoon into the tart case.
- Halve ½ the cherries and gently press into the custard. Transfer to the fridge to set for 30 mins.
- Whip the cream to soft peaks in a mixer or using an electric whisk in a bowl, then spoon over the centre of the tart, leaving a visible border of chocolate custard. Top with the remaining whole cherries and drizzle with the reserved cherry syrup.
- Use a vegetable peeler to create small chocolate curls by running it down the long edge of the chocolate bar. Scatter over the top of the tart to serve. It’s best eaten as soon as it’s made, but leftovers can be stored in the fridge for up to 3 days.
See more Easy Christmas desserts