We have been having some crazy weather lately; I don't think it's ever rained for Graduation ceremonies before. So if this is the end of the world; I recommend having dessert now and probably again in a few hours. Look if I'm going out; I'm going out with a piece of this tart and a fork in my hand. Okay, I don't even need the fork.
I brought this Cherry, Dark Chocolate, Almond and Amaretto Cheesecake Tart to a blogger brunch I went to recently. I was hoping it was good since it was a new recipe I created. The Baking Barrister asked me if I would share the recipe, since I got one of B.B.'s yummy Danishes; I just couldn't hold out on her.
First thing you will want to make is the crust.
2/3 cup almond meal
1/2 cup granulated sugar
1 1/4 cup all-purpose flour
10 tbsp. cold butter, cut into 1/2" cubes
1 egg yolk
Combine almond meal, sugar, flour, butter and egg yolk in a food processor. Pulse until clumps start to form, and the mixture is starting to stick together, you don't want it to form a ball. Less than one minute should be enough time.
Note: If you can't find almond meal, you can just grind up almonds in your food processor.
Pour the crumbly mixture onto a greased 11-inch tart pan with removable bottom. Press crumbs evenly up the sides and across the bottom. Prick the bottom of the crust with a fork.
Place tart pan on a baking sheet and bake in 325 degree F oven for 20-25 minutes until lightly browned. Let cool.
Next you will make a chocolate ganache to pour onto the cooled crust.
180 grams dark chocolate
2/3 cup heavy whipping cream
2 tbsp. unsalted butter, room temperature
Finely chop the chocolate and place in a bowl. Heat cream in small pan until it comes to a boil. Pour hot cream over chocolate and whisk until smooth. Once smooth add butter and continue whisking until completely smooth.
Pour into crust.
Now it's time to put some delicious ripe cherries into the chocolate ganache hot tub we just created. Just pack as many in as you can. It's not like a real hot tub, where you don't want some complete stranger getting overly friendly in your personal space. Or maybe you do, I'm not forming any opinions here or anything.
Put the crust with the chocolate and cherries in the fridge for 30 minutes or so, until the chocolate is set up.
1 1/2 pounds sweet cherries, pitted
8 cherries for the top, unpitted
8 ounces cream cheese, room temperature
1 cup heavy whipping cream
1/4 cup granulated sugar
2 tbsp. Amaretto
Place the cream cheese in your mixer and mix until the cream cheese gets soft and a little fluffy. Place it in a large mixing bowl.
Combine heavy whipping cream, sugar and Amaretto in bowl of a mixer and beat until whip cream is stiff.
Fold the whipped cream into cream cheese.
Spread over the cherry layer and top with whole cherries and a little shaved chocolate. Put back in the fridge for a couple hours till nice and firm. Let sit out 10-15 minutes prior to serving.
Stare aimlessly at the tart, oh wait that's not part of the recipe!
I wanted to say a big Thank You to My Living Cookbook for sharing the Versatile Blogger award with me and I Love Therefore I Eat. Thank you ladies, sorry I've gotten a bit behind and hope to catch up with everyone soon.