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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/2 cup water |
1/2 cup sugar |
1 cup (packed) dried bing (sweet) cherries |
1/3 cup kirsch (clear cherry brandy) |
1 cup (2 sticks) unsalted butter, room temperature |
1/2 cup sugar |
1 large egg |
1 teaspoon vanilla extract |
2 cups all purpose flour |
5 tablespoons unsweetened cocoa powder |
1/2 teaspoon salt |
3 large eggs |
1/3 cup dark corn syrup |
1/4 cup (1/2 stick) unsalted butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon (scant) salt |
1/2 cup sugar |
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
powdered sugar |
unsweetened cocoa powder |
Directions:
1. For fruit: Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day.
2. For crust: Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day.
3. For filling: Preheat oven to 350°F. Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust.
4. Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with powdered sugar and cocoa. Serve warm or at room temperature.
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