Recipe detail

Pastry Chocolate and cherry tart

8.4. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

Program steps

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 160 °C
ventilator icon 40 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 140 °C
ventilator icon 40 %
ventilator icon 

Ingredients - number of portions - 12

Name Value Unit
Flour for tart base 240 g
Soft butter for tart base 160 g
Caster sugar for tart base 80 g
Eggs for tart base 1 pcs
Dark chocolate 70% 250 g
Butter 120 g
Caster sugar 50 g
Eggs 3 pcs
Cherries deseeded (fresh or pickled) 120 g

Directions

First make the tart base, mixing flour, soft butter, sugar and egg until firm dough. Leave to chill for half hour before rolling the dough and forming the base in prepared tin. Blind bake for 15 minutes at 160 degrees than bake for another 5 to 10 minutes until centre of the base is golden colour and leave to cool down. Melt butter with chocolate over bain marie, whisk eggs and sugar until thick and mix all together. Spread the mixture onto a tart base and divide cherries on top. Bake in the oven at 140 degrees for 15 minutes and leave to cool.

Recommended accessories

Vision Pan