This dish contains the following allergens: Milk/Dairy
Cooking mode
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For the pastry
250g
flour
80g
almond meal
50g
cacao powder
150g
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
60g
almond meal
150g
soft butter
3 tsp
icing sugar
100g
dark chocolate
60ml
double cream
50g
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
200g
milk chocolate
80ml
single cream
For the pastry
8.75oz
flour
2.8oz
almond meal
1.75oz
cacao powder
5.25oz
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
2.1oz
almond meal
5.25oz
soft butter
3 tsp
icing sugar
3.5oz
dark chocolate
2.1fl. oz
double cream
1.75oz
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
7oz
milk chocolate
2.8fl. oz
single cream
Utensils
Step 1
Put all pastry ingredients in the food processor bowl with the dough attachment. Pulse until everything is well combined. If the dough feels to dry you can add splash of water. Wrap the dough in plastic wrap to form a disc. Chill in the fridge for about 15 minutes.
Step 2
Rolling out the pastry: place the dough between two parchment papers. Using the rolling pin press the rolling pin gently couple of times to ease the dough out, then roll out the dough to about 28-30cm, and 3mm thickness.
Step 3
Prepare your tart tin by greasing lightly with butter. Gently lift the rolled dough and flip into tart tin and patch any cracks and imperfections. Trim the edges to make the dough even.
Step 4
Chill the pastry in the fridge while preparing the filling.
Step 5
Melt chocolate with butter and double cream, you can do it on the stove or in the microwave. Let it cool for a few minutes. Using a hand mixer, beat the eggs with sugar until it gets fluffy. Add melted chocolate, cacao powder, almond meal and mix until everything is combined.
Step 6
Remove the pastry from the fridge, transfer chocolate mixture into the tin, top with fresh cherries. Bake in 160 degrees for 45-60 min or until is set in the middle.
Step 7
To make the chocolate sauce, melt the chocolate together with cream. Let it cool completely before spreading the chocolate sauce over.
Chocolate Brownie Tart with Cherries & Chocolate Sauce
Step 1 of 7
Put all pastry ingredients in the food processor bowl with the dough attachment. Pulse until everything is well combined. If the dough feels to dry you can add splash of water. Wrap the dough in plastic wrap to form a disc. Chill in the fridge for about 15 minutes.
For the pastry
250g
flour
80g
almond meal
50g
cacao powder
150g
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
60g
almond meal
150g
soft butter
3 tsp
icing sugar
100g
dark chocolate
60ml
double cream
50g
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
200g
milk chocolate
80ml
single cream
For the pastry
8.75oz
flour
2.8oz
almond meal
1.75oz
cacao powder
5.25oz
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
2.1oz
almond meal
5.25oz
soft butter
3 tsp
icing sugar
3.5oz
dark chocolate
2.1fl. oz
double cream
1.75oz
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
7oz
milk chocolate
2.8fl. oz
single cream
Step 2 of 7
Rolling out the pastry: place the dough between two parchment papers. Using the rolling pin press the rolling pin gently couple of times to ease the dough out, then roll out the dough to about 28-30cm, and 3mm thickness.
For the pastry
250g
flour
80g
almond meal
50g
cacao powder
150g
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
60g
almond meal
150g
soft butter
3 tsp
icing sugar
100g
dark chocolate
60ml
double cream
50g
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
200g
milk chocolate
80ml
single cream
For the pastry
8.75oz
flour
2.8oz
almond meal
1.75oz
cacao powder
5.25oz
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
2.1oz
almond meal
5.25oz
soft butter
3 tsp
icing sugar
3.5oz
dark chocolate
2.1fl. oz
double cream
1.75oz
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
7oz
milk chocolate
2.8fl. oz
single cream
Step 3 of 7
Prepare your tart tin by greasing lightly with butter. Gently lift the rolled dough and flip into tart tin and patch any cracks and imperfections. Trim the edges to make the dough even.
For the pastry
250g
flour
80g
almond meal
50g
cacao powder
150g
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
60g
almond meal
150g
soft butter
3 tsp
icing sugar
100g
dark chocolate
60ml
double cream
50g
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
200g
milk chocolate
80ml
single cream
For the pastry
8.75oz
flour
2.8oz
almond meal
1.75oz
cacao powder
5.25oz
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
2.1oz
almond meal
5.25oz
soft butter
3 tsp
icing sugar
3.5oz
dark chocolate
2.1fl. oz
double cream
1.75oz
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
7oz
milk chocolate
2.8fl. oz
single cream
Step 4 of 7
Chill the pastry in the fridge while preparing the filling.
For the pastry
250g
flour
80g
almond meal
50g
cacao powder
150g
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
60g
almond meal
150g
soft butter
3 tsp
icing sugar
100g
dark chocolate
60ml
double cream
50g
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
200g
milk chocolate
80ml
single cream
For the pastry
8.75oz
flour
2.8oz
almond meal
1.75oz
cacao powder
5.25oz
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
2.1oz
almond meal
5.25oz
soft butter
3 tsp
icing sugar
3.5oz
dark chocolate
2.1fl. oz
double cream
1.75oz
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
7oz
milk chocolate
2.8fl. oz
single cream
Step 5 of 7
Melt chocolate with butter and double cream, you can do it on the stove or in the microwave. Let it cool for a few minutes. Using a hand mixer, beat the eggs with sugar until it gets fluffy. Add melted chocolate, cacao powder, almond meal and mix until everything is combined.
For the pastry
250g
flour
80g
almond meal
50g
cacao powder
150g
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
60g
almond meal
150g
soft butter
3 tsp
icing sugar
100g
dark chocolate
60ml
double cream
50g
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
200g
milk chocolate
80ml
single cream
For the pastry
8.75oz
flour
2.8oz
almond meal
1.75oz
cacao powder
5.25oz
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
2.1oz
almond meal
5.25oz
soft butter
3 tsp
icing sugar
3.5oz
dark chocolate
2.1fl. oz
double cream
1.75oz
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
7oz
milk chocolate
2.8fl. oz
single cream
Step 6 of 7
Remove the pastry from the fridge, transfer chocolate mixture into the tin, top with fresh cherries. Bake in 160 degrees for 45-60 min or until is set in the middle.
For the pastry
250g
flour
80g
almond meal
50g
cacao powder
150g
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
60g
almond meal
150g
soft butter
3 tsp
icing sugar
100g
dark chocolate
60ml
double cream
50g
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
200g
milk chocolate
80ml
single cream
For the pastry
8.75oz
flour
2.8oz
almond meal
1.75oz
cacao powder
5.25oz
cold butter, cubbed
2
eggs 1 egg yolk
Pinch of salt
For the filling
3
eggs
3/4 vup
brown sugar
2.1oz
almond meal
5.25oz
soft butter
3 tsp
icing sugar
3.5oz
dark chocolate
2.1fl. oz
double cream
1.75oz
cacao powder
1/2 cup
cherries, pitted
For the chocolate sauce
7oz
milk chocolate
2.8fl. oz
single cream
Step 7 of 7
To make the chocolate sauce, melt the chocolate together with cream. Let it cool completely before spreading the chocolate sauce over.
