Black Forest Cherry Frozen Tart
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
(8 ounce) chocolate wafer cookies
tablespoon granulated sugar
tablespoons unsalted butter
tablespoon semisweet or dark chocolate chips
pound frozen pitted dark sweet cherries, halved
cup dark chocolate chips
cups heavy cream, divided
tablespoons maraschino cherry juice or kirsch (cherry brandy)
tablespoons granulated sugar
Whipped cream, chocolate shavings and maraschino cherries, for topping
Lightly grease bottom and sides of a 9 or 9 1/2-inch tart pan (with a removable bottom).
In the bowl of a food processor, combine wafer cookies and sugar. Process to a fine crumb.
In a medium microwave-safe bowl, combine butter and chocolate chips. Microwave on HIGH for 1 minute; stir. Microwave on HIGH in 15 second intervals, stirring, until melted and smooth.
Pour butter mixture into food processor. Pulse with the crumbs until well combined.
Press crumb mixture into bottom and sides of prepared tart pan, using the bottom of a drinking glass to firmly press the mixture into the pan. Place pan on a baking sheet, then freeze 1 hour until firm.
When crust is firm, top with a single layer of halved cherries, cut-side down (you might not use all the cherries). Return to freezer while you prepare the filling.
In a large microwave-safe bowl, combine chocolate chips and 1/4 cup heavy cream. Microwave on MEDIUM in 20-second intervals, stirring, just until melted and smooth. Stir in maraschino cherry juice.
In the bowl of a stand mixer, beat remaining heavy cream and sugar on high speed until soft peaks form. Stir in 1/3 of the whipped cream mixture into the melted chocolate mixture. Fold in the remaining whipped cream mixture until just incorporated.
Carefully spread mousse over cherries in tart pan; smooth top with an offset spatula. Return to freezer to chill 1 hour until firm.
Top with whipped cream, chocolate shavings and maraschino cherries just before serving.
*Adapted from loveandoliveoil
More About This Recipe
- Sweet cherries and chocolate mousse in a decadent chocolate crust. Oh, and did we mention it's easy?
Soooo… Valentine’s Day is this week. Are you ready? Do you have your Valentines written, your chocolates purchased, your date night all planned out?
Or are you more like me and you’re thinking pajamas, take-out and a movie at home will do just fine?
In either case, I suggest – nay, implore – that you squeeze in this Black Forest Cherry Frozen Tart (inspired by Love and Olive Oil) for you and your main squeeze. It’s so good, you won’t even think about the fact that it’s frozen just like the tundra that’s probably right outside your door. HAKUNA MATATA.
First, make the black-bottom crust. It’s made with chocolate wafers, sugar and butter… oh, and more chocolate. So you know it’s good.
Press it evenly into a greased tart pan, then freeze it for an hour or so until firm. Top it with a layer of halved frozen dark sweet cherries, cut-side down, then return it to the freezer.
Make the mousse filling. You heard me – mousse. Filling. If you hear a choir of angels singing in the background, don’t be alarmed. It happens every time.
I used maraschino cherry liquid for my filling, but if you want to go the official-official black forest cherry route, use kirsch, a.k.a. cherry brandy.
Spread the filling evenly over the cherries in the tart pan, then smooth the top with an offset spatula. Return it to the freezer and try your best not to swipe a lick on its way back in.
When the tart is solidly frozen, top it with whipped cream, chocolate shavings and maraschino cherries (or extra dark sweet cherries, either/or).
Time to slice! Or faceplant. Whatever works for you and your sweetie.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Black forest recipes - 9 recipes
Impressive and delicious layered dessert of Brownies, cherry pie filling, and sweetened whipped cream (or whipped t.
- 1 prepared recipe of Brownies, boxed or homemade
- 1 - 2 cans Cherry pie filling, chilled
- 8 - 12 ounces frozen whipped topping, thawed (or homemade whipped cream)
- Chocolate ice cream sauce or chocolate syrup for garnish, optional
Black Forest Cherry Bars
Refrigerate 2 cans of pie filling until chilled
- 3 (21-oz.) cans cherry pie filling, divided
- 18-1/2 oz. pkg. chocolate cake mix
- 1/4 c. oil
- 3 eggs, beaten
- 1/4 c. cherry-flavored brandy or cherry juice
- 6-oz. pkg. semi-sweet chocolate chips
- Optional: whipped topping
Black Forest Tart
1. In a small bowl, combine wafer crumbs and sugar stir in butter
- 1-1/4 cups chocolate wafer crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1/2 cup butter
- 6 ounces semisweet chocolate, chopped
- 3 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
- 1 can (21 ounces) cherry pie filling
- 2 ounces semisweet chocolate, chopped
- 1 T heavy whipping cream
Black forest cake (Dump Cake)
Preheat oven to 350 degrees
- 1 21-ounce can of cherry pie filling
- 1 15-ounce can of pitted dark cherries, drained
- 1 package German chocolate cake mix
- 1 12-ounce can of cherry cola
- Chocolate chips
Easy Black Forest Cake
Devil's food cake layers enriched with milk chocolate and a trio of extracts are sandwiched with the simplest and m.
- Unsweetened cocoa
- 1 (18.25-oz.) package devil's food cake mix
- 1 (3.4-oz.) package chocolate instant pudding mix
- 3 large eggs
- 1 1/4 cups milk
- 1 cup canola oil
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons chocolate extract
- 1 teaspoon almond extract
- 3 (1.55-oz.) milk chocolate bars, chopped
- 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
- 1 (21-oz.) can cherry pie filling, divided
- 2 (16-oz.) cans chocolate fudge frosting
- Garnish: chocolate covered cherries, halved (optional)
Chocolate Genoise/ Black Forest Cake
Sift flour and cocoa 3 times and return to sifter Melt butter in a small pan and set aside Whisk together eggs and
- 1/2 cup plus 1 Tbsp cake flour
- 1/2 cup plus 1 Tbsp unsweetened cocoa powder
- 1/3 cup unsalted butter(preferably clarified)
- 6 eggs
- 1 cup sugar
- 1 tsp vanilla
Black Forest Cheesecake Pie
We could do this all from scratch, but we love that a few grocery store staples come off of the shelves to whip up .
- 2 ⅛ cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- ⅓ cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs set aside. Reserve 1 1/2 cups Frosting for decorating cake set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting top with 3/4 cup cherry topping. Top with second cake layer repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Black Forest Tart
Hi!! I have a PSA to provide to you on this hump-day. You know those super-addictive and ridiculously silly, corny Christmas Hallmark movies that they air 24/7 from Halloween to New Year’s Day? Yes, that’s how long that channel airs Christmas movies, and yes, it’s 24/7. It’s crazy.
Well, surprise, they also have a whole slew of Valentine’s Day movies, if you’re into that sort of thing. I know, what a shock. Who would’ve thought? Here’s the real kicker: they also have – wait for it – a Super Bowl romance movie. Really, truly. That’s maybe one too far.
They are certainly capitalizing on their tv movie success. I read somewhere that when Hallmark airs a new tv movie, it gets the highest movie ratings of the week and 4+ million viewers, or something like that.
Those kinds of movies aren’t normally my thing, but they’re strangely addictive. They make for really nice background entertainment as I’m doing other things, and they’re always happy and heartwarming. Who doesn’t want that?
Speaking of happy and heartwarming, let me introduce you to this Black Forest Tart. It’s sure to make your Valentine’s tastebuds sing, and will make him or her love you forever. It’s just that good.
It starts with an Oreo cookie crust. Crushed Oreos, mixed with sugar and butter, and pressed into a tart pan. Simple enough.
The middle part is my faaaavorite. It’s as rich and decadent as it gets. It’s almost like fudge. Or like ganache, but thicker, and baked. It’s basically semi-sweet chocolate and butter, with a few other odds and ends. Soooo, you do the math. Those are rich ingredients = rich, rich, rich, and chocolatey, decadent, amazingness.
Next up is the easiest part. Top it with a can of cherry pie filling. A drizzle of quick chocolate ganache, or even just melted chocolate. It never hurts. Whipped cream is also a bonus.
I associate black forest desserts with Valentine’s Day. I don’t know if that’s right or not, but that’s just how my brain works. I’ve shared these other black forest recipes, all for Valentine’s Day dessert/brunch ideas: Black Forest Crepes, Black Forest Brownie Cheesecake, and Chocolate Espresso Black Forest Pavlova. Chocolate and cherry are a classic pair, and you can’t go wrong if you’re trying to impress your special someone!
Frozen Black Forest Tart
Cook Time: 45 minutes
Total Time: 2 1/2 hours
- 8 ounces chocolate wafer cookies (about 32 cookies)
- 1 tablespoon granulated sugar
- pinch salt
- 5 tablespoons unsalted butter
- 1 tablespoon semisweet chocolate chips
- 1 pound sweet cherries, pitted and halved
- 1 cup semisweet or dark chocolate chips
- 1 1/2 cups heavy cream, divided
- 2 tablespoons kirsch (clear cherry brandy)
- 2 tablespoons granulated sugar
- additional whipped cream, for topping (optional)
To prepare crust, pulse cookies, sugar, and salt together in a food processor until finely ground and no large chunks remain. In a microwave safe container, warm butter and chocolate chips until melted and smooth. Drizzle over crumb mixture and pulse until evenly moistened. Press mixture into the bottom and up the sides of a lightly buttered 9-inch fluted tart pan with removable bottom. Tip: use a flat-bottomed glass or measuring cup to easily and firmly press the crumb mixture into the tart pan for nice, crisp edges.
Place tart pan on a baking sheet and freeze for at least 1 hour or until firm. Arrange halved cherries in a single layer in the bottom of the pan return to freezer until ready to use. Reserve any leftover cherries for garnish.
To prepare filling, place chocolate chips and 1/4 cup cream in a microwave safe bowl. Microwave on medium heat, stirring every 15 to 20 seconds, until chocolate is just barely melted and smooth. Stir in kirsch and let cool to lukewarm.
In a metal mixing bowl or the bowl of a stand mixer, whip remaining heavy cream and granulated sugar until it forms soft peaks. Add 1/3 of whipped cream to melted chocolate to lighten add remaining whipped cream and fold until just incorporated and no streaks remain.
Pour mousse into crust, spreading into crevices between cherries. Smooth top with a spatula. Return to freezer and and freeze for at least 1 hour or until completely firm. Let sit at room temperature for 15 minutes before slicing and serving, topped with additional whipped cream and cherries, if desired.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
Warm Black Cherry Crisp
What do you get when you combine tart black cherries, rolled oats, fragrant cinnamon and allspice with a beautiful, rustic pie crust? A dessert that is to die for! This simple-to-make recipe provides the perfect ingredients to fulfill your dreams of warm crisps on a cold winter’s day. And what better time of year is there to indulge in such tasty pleasures?
This pie is a different take on the old-fashioned Black and Blue. Rather than using regular blueberries, to create a truly dark colored pie, I used tart dark cherries. I also added some cinnamon to give it a lovely aroma and made sure that I did not overdo the spices in the filling! The crust was similar to my original Blackberry Crisp Crust, but added some rolled oats mixed with brown sugar to give it added texture.