John Myers
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Baking: Chocolate and Cherry Tart with Nuts
The perfect baking: chocolate and cherry tart with nuts recipe with a picture and simple step-by-step instructions.
The shortcrust pastry
- 240 g Spelled flour type 630
- 10 g Cocoa powder
- 175 g Butter
- 70 g Raw cane sugar
- 1 pinch Salt
The nut filling
- 200 g Ground hazelnuts
- 100 g Soft butter
- 1 piece Egg
- 1 tablespoon Spelled flour type 630
- 2 tablespoon Raw cane sugar
- 1 pinch Salt
…also
- 1 Glass Sour cherries
- 1 handful Walnut brittle *
- 50 g Dark couverture
- Fat and crumbs for the mold
The shortcrust pastry
- Knead a shortcrust pastry out of flour, sugar, butter, cocoa and salt. Put this in a greased and crumbled tin, distribute and pull up the edge a little. Prick several times with a fork and then let it rest in the refrigerator for about 1 hour.
The nut filling
- Mix the nuts with the soft butter, flour, sugar, egg and salt and distribute evenly on the dough base.
The finish
- Drain the cherries well and spread them over the nut filling. Bake the cake in a preheated oven at 180 ° C for approx. 35 – 40 minutes. take out and let cool down.
The prettification
- Walnut brittle – you can of course also use almond or nut brittle – spread over the cherries. Let the couverture melt in a water bath and use it to decorate the cake.
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