Black Forest Tart
Ingredients
Pie Crust
- 125 g
Butter - 45 g
Brown Sugar - 35 g
Egg - 172 g
Flour
Chocolate Ganache
- 250 g
Dark Chocolate - 187 g
Cream
Sour Cream Chantilly
- 200 g
Whipped cream - 60 g
Brown Sugar - 70 g
Sour cream
Cherry Compote
- 250 g
Boiron morello cherry - 25 g
Brown Sugar - 1 nos
Cinnamon - 50 g
Corn starch
Decorations
- Puree
- Chocolate shaving
- Frozen berries
Instructions
Pie Crust
- Add all of the ingredient and mix with low speed until fully incorporated.
- Chill the dough for at least 30 minutes.
- Paste the cough inside the mold and prick the base with fork.
- Bake in 180�c oven until golden brown.
Chocolate Ganache
- Heat the cream and add the chocolate.
- Turn off the heat and stir until it fully melted.
- Pour on top of the tart. And chill again.
Sour Cream Chantilly
- Loosen the sour cream with added sugar.
- Beat the whipped cream until soft peak.
- Fold in both mixture until well combine.
Cherry Compote
- Combine all in a pot except cornstarch and let it simmer.
- Once 3 simmer add in the cornstarch.
- Cook until thicken.
- Let it cool and then pour on top of the pie crust.
