A sweetly inspired Black Forest tart with cherry pate de fruit the makings of an Old Fashioned by Annika Loureiro of Prospect, Brooklyn, NY.
Yield : Two 12-inch by 4-inch tarts (about 16 servings)
Cherry Pâte de Fruit:
14 oz/400 g morello cherry puree
15.58 oz/445 g granulated sugar
3.17 oz/90 g glucose syrup
0.45 oz/13 g pectin (high-sugar acting)
1.58 oz/45 g granulated sugar
0.35 oz/10 g lemon juice
Bring the puree and 14 oz/400 g sugar to simmer. Add glucose syrup, whisking vigorously while bringing to a boil. Once boiling, add pectin mixed with remaining 1.58 oz/45 g sugar. Whisk until the mixture reaches 220°F. Mix in lemon juice and immediately pour out onto a Silpat-lined sheet pan. Cool and cut into ¼” cubes and set aside.
5.5 oz/156 g cake flour
0.1 oz/3 g baking powder
0.14 oz/4 g salt
6 oz/170 g 70% dark chocolate
6 oz/168 g butter melted
0.88 oz/25 g cocoa powder
1.9 oz/56 g old Old Overholt rye whiskey
1 oz/28 g Cherry Heering liqueur
0.35 oz/10 g Creole bitters
1.3 oz/38 g fresh espresso
15.8 oz/450 g granulated sugar
4 large eggs (preferably organic and at room temperature)
1.76 oz/50 g melted 70% chocolate in a piping bag with small tip for decorating
Cherry pate de fruit
1. Preheat oven to 325°F. (Convection oven with fan set to low.) Prepare two 12-inch by 4-inch tart pans with non-stick spray and generous sprinkling of sugar and flour, tap out excess and set aside.
2. In a medium bowl, sift cake flour, baking powder, and salt together; set aside.
3. Have a small bowl with the cocoa powder and a whisk ready. In a small saucepot over medium heat bring rye, Cherry Heering and espresso to a simmer, quickly whisking into cocoa powder. The mixture should be smooth. Let cool to room temperature.
4. Over a bain marie, in a large bowl melt chocolate and butter. Once melted, remove from heat and slowly stream sugar into chocolate-butter mix, whisking to incorporate. Add eggs one at a time until thoroughly combined. Whisk in cocoa mix. Gently fold in flour in three additions. Be careful not to over mix (Leave the mixture somewhat streaky.) Pour into prepared tart pans. Before baking to decorate, stripe the top of the tart with 1.76 oz/50 g melted chocolate at 45-degree angle. Use the back of a spoon to pull stripes through batter in opposite direction to make a pattern. Place one ¼” cube of the cherry pate de fruit every few inches on the tart before baking. (Note: Since the tart does not bake for very long, the candy stays soft and acts as a tiny cherry jelly burst when eaten.) Bake at 325°F for 20 minutes. (Only fill tart molds half way up and bake with sheet tray beneath your tarts since batter expands during baking. Note that the centers of the tarts will be fudgy. Once time is up, turn oven off and leave the tart to cool with oven door slightly ajar for another ten minutes. Remove from oven to a cooling rack undisturbed until the tart reaches room temperature. To cut perfectly, chill for 15 min in refrigerator and cut with a hot knife.
Read more about this and related recipes in our article "Sweet Inspiration".