大象传媒

By 听

This is a modern take on a 70s classic: A Black Forest chocolate tart with a bourbon biscuit base, hazelnut dark chocolate ganache topped with a black cherry bavarois and Chantilly cream.

Makes 4 individual portioned tarts.听

Ingredients听

• 4 bourbon biscuits
• 40g unsalted butter
• 160g dark chocolate roughly chopped
• 160g double cream
• 40g hazelnuts , chopped as roughly or as fine as you like them
• 88ml cherry puree (you can make your own by blending tinned cherries or find pre-made purees in many supermarkets)
• 28g sugar
• 4g gelatine
• 88g double cream
• 120g double or whipping cream
• 20g icing sugar
• A few drops of almond essence
• 4 individual tart moulds

Method

Start by making the base by whizzing the biscuits and butter in a blender. You don鈥檛 have to melt the butter, room temperature is fine. Once blended into a fine crumb, pack into the bottom of your tart cases and put the fridge to set.

Make the ganache by putting the chocolate and cream in a bowl and then putting the bowl over a water filled pan making sure that the water doesn鈥檛 touch the bottom of the bowl. Bring to a simmer and slowly melt the chocolate. When melted take of the heat and make sure its well mixed in with the cream. Add the hazelnuts and set aside to cool slightly. Once its cooled but is still pourable, pour a layer over the biscuit base in each tart case and put back in the fridge to set.

To make the cherry bavarois add the pureed cherry to a pan with the sugar and bring to the boil. Once boiled take of the heat and add the gelatine and leave to cool slightly. Lightly whip the cream until it forms very light peaks and then fold into the cooled cherry puree. Spoon a layer of this into each tart case and pop back in the fridge.

Once the bavarois is completely cooled, whip your remaining cream, add the icing sugar and almond essence and fold in. Put in a piping bag and pipe onto the top of each tart.

You can finish with grated dark chocolate and chopped cherries.