Chocolate and cherry tart

by Chiara

One of the things I love about cooking is the pleasure that food gives, both to myself and to others. That’s obvious and a very common thought, but there was a time in my life when I disliked food and I didn’t see the importance of taking time for family meals. The approach to pastry (and cooking in general) showed me the bright side of food and his magical power to generates emotions.
I know for a fact that I made my boyfriend very happy with this Chocolate and cherry birthday tart, inspired by flavors of the classic Black Forest cake, which he loves.

The recipe requires:

  • Hazelnut and chocolate sablée crust
  • Spongy chocolate frangipane cream with sour cherries
  • Vanilla namelaka with a silky-smooth texture
  • White chocolate and cherry ganache for filling the chocolate macarons
  • Melt-in-the-mouth dark chocolate namelaka

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡


Chocolate and cherry tart

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Serves: 8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Hazelnut and chocolate sablée
150 g type 2 whole wheat flour (150-180W)
6 g cocoa powder 22-24%
96 g butter, cold
59 g icing sugar
20 g hazelnut flour
31 g eggs
⅛ tsp (a pinch) Maldon salt (sea salt)

Chocolate frangipane cream with sour cherries
50 g soft butter (room temperature, 20-25°C)
50 g icing sugar
⅛ tsp (a pinch) Maldon salt (sea salt)
50 g eggs, room temperature
50 g white almond flour
15 g type 1 whole wheat flour (150-180 W)
10 g cocoa powder 22-24%
100 g Fabbri sour cherries, half chopped

Vanilla namelaka
106 g Ivoire 35% white chocolate
1,3 g gelatin sheets (gold strength, 200 Bloom)
7 g cold water to soak the gelatin sheets
62 g whole milk
3 g glucose syrup
¼ vanilla bean
125 g heavy cream 35% fat content

White chocolate and cherry ganache 
160 g Ivoire 35% white chocolate
48 g heavy cream 35% m.g. fat content
48 g sour cherries syrup
2 g (2 ¼ tsp) natural red food coloring

Dark chocolate namelaka
170 g Manjari 64% dark chocolate
3 g gelatin sheets (gold strength, 200 Bloom)
15 g cold water to soak the gelatin
100 g whole milk
7 g glucose syrup
200 g heavy cream 35% fat content

Assembly and decoration
white chocolate and dark chocolate crispy pearls
tempered Caraïbe 66% dark chocolate spirals
chocolate macarons
edible flower

Instructions

Hazelnut and chocolate sablée

  1. Put flour, cocoa powder, cubes of butter, icing sugar and hazelnut into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
  2. Add the eggs to the mix of flour-butter and work until the dough comes together.
  3. Wrap in clingfilm and chill for a night.
  4. Roll out the sablée to a thickness of 3/4mm and line a greased 20x2cm perforated tart ring. Prick the pastry all over with a fork, put in the fridge and make the chocolate frangipane cream.

Chocolate frangipane cream with sour cherries

  1. Put butter, icing sugar and salt into the bowl of your freestanding mixer with paddle attachment. Beat until pale and fluffy. In the meantime, mix together whole wheat flour, almond flour and cocoa powder in a bowl.
  2. Add the eggs little by little and work until the batter is homogeneous and smooth.
  3. Add the powder ingredients and work until obtain a creamy batter.
  4. Pipe the frangipane cream into the chocolate sablée halfway, place some sour cherries and bake in preheat oven (convection mode) to 160°C for about 15 min, until golden.

Vanilla namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the white chocolate to 45°C then add the vanilla seeds. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
  3. Pour the hot milk over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
  4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  5. Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

White chocolate and cherry ganache

  1. Heat the heavy cream with the sour cherry syrup in the microwave without boiling.
  2. Pour over the melted white chocolate (45°C) in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup, add the natural red food coloring and mix with a hand blender to obtain the best and most silky smooth consistency.
  4. Pour 100 g of the ganache into a spiral silicone mould and freeze for at least 2h.
  5. Cover the leftover ganache with clingfilm pressed on the top of the cream and leave to room temperature overnight. The result is a creamy, velvety ganache with a spreadable texture. It will be the macaron filling.

Dark chocolate namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the dark chocolate to 50°C. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
  3. Pour the hot milk over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
  4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  5. Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

Assembly and decoration

  1. Transfer the vanilla namelaka to a disposable piping bag and pipe over the baked chocolate frangipane cream. Spread it out evenly with a palette knife.
  2. Put the frozen spiral over the vanilla namelaka and put in the fridge to defrost for at least 2h. Decorate with white chocolate crispy pearls.
  3. Pipe the dark chocolate namelaka with star tips (Wilton n°32, Wilton 6B, Wilton 4B and 18mm star tip) around the spiral ganache.
  4. Fill the macaron with the cherry and white chocolate ganache using a round tip (Wilton n°12) and place over the dark chocolate namelaka.
  5. Finish the decoration with three tempered dark chocolate spirals, dark chocolate crispy pearls and pansy flowers.

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