Black forest chocolate tart

Cooking Coctails Black forest chocolate tart

Eat, drink and be cherry with this Black forest chocolate tart.

Lables: High protein Fish free Shellfish free
  1. Place dark chocolate, cocoa and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth and combined. Refrigerate for 2 hours or until cold, but not set.
  2. Place biscuits in the bowl of a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over the base and sides of a 6cm-deep, 22.5cm round (base) loose-based fluted flan tin. Refrigerate for 15 minutes.
  3. Meanwhile, place cherries on paper towel. Pat dry to remove any excess liquid. Quarter cherries.
  4. Spoon jam over biscuit base. Using an electric mixer, beat chocolate mixture until pale in colour and soft peaks form. Fold through cherries. Spoon over cherry jam. Refrigerate for 2 hours or until just set.
  5. Top tart with scoops of frozen yoghurt, grated chocolate and fresh or maraschino cherries. Serve immediately.

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2 1/2 x 180g blocks dark chocolate, chopped
2 tbsp Dutch-processed cocoa
600ml thickened cream
2 x 250g packets Arnott's Choc Ripple biscuits
175g butter, melted
415g can stoneless black cherries in syrup, drained
284g jar black cherry jam
1.8 litres wildberry frozen yoghurt
Grated dark chocolate, to decorate
Maraschino cherries or fresh cherries, to decorate

Adv

Autors
Preparation time
4:30
Cooking time
3
Difficulty
Medium
Serves
16 people
Method
Baking
Category
Coctails
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