After my mass pick session earlier, I spent much of my day Googling cherry recipes and this one, chocolate-on-chocolate-on-cherry, sounded particularly appealing. The crust, with it’s pecans and cocoa powder, seemed somehow reminiscent of the chocolate graham crust on cookies-and-cream Pop-Tarts. Not a bad association, in my book.
I used two big blocks of dark chocolate for the ganache filling, although milk and semisweet chocolate are always options. My parents complained of the bitter taste of the filling (Shut up and eat your homemade dessert, okay?!) but I think they’re crazy. Maybe I’m in denial. Sure, there isn’t any sugar in the ganache, but chocolate bars have sugar, and we all know dark chocolate is naturally more tart than its milky counterpart.
Anyway, it’s delicious. The sweet, dark cherries peppered on top smoothed out said “bitterness” and toasted pecans gave it just a bit of crunch. Like I said, chocolate-on-chocolate-0n-cherry? Never a bad thing.
(via Hot Polka Dot)
1 cup flour
1/4 cup cocoa powder
1/4 cup pecans, finely ground
1/2 cup confectioners’ sugar
1/4 teaspoon salt
4 tablespoons butter
8 ounces dark chocolate, chopped
3/4 cup heavy cream
1/4 cup pecans, toasted
1 cup cherries, halved and pitted
Combine flour, cocoa powder, ground pecans, confectioners’ sugar and salt in a food processor and pulse until well-mixed. Add butter and pulse until just combined. Add egg and pulse until dough begins to form. Remove from processor and knead on countertop, until small dough ball is formed. Wrap in plastic wrap and place in refrigerator for at least 30 minutes or overnight.
When ready to bake, preheat the oven to 375 degrees and butter a 12-inch tart pan. Place dough ball between two pieces of wax paper and roll out into 15-inch circle. Place dough into tart pan and mold to the sides, making a thick crust. Spray the shiny side of a piece of aluminum foil with non-stick spray and gently mold on top of the tart pan, covering all dough. Bake for 20-25 minutes, then remove foil and bake for an additional two minutes.
While crust is cooking, heat heavy cream in a saucepan until just boiling. Remove from heat and stir in chocolate until it has melted and formed a thick, heavy consistency. Remove crust from oven and pour chocolate over top. Decorate with pitted cherries and toasted pecans.