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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons melted unsalted butter |
1 1/3 cups chocolate cookie crumbs |
1/4 cup cornstarch |
1/2 cup sugar |
2 large eggs |
2 cups milk |
pinch salt |
3 ounces chopped bittersweet chocolate |
2 tablespoons unsalted butter |
1/3 cup sugar |
1 pound halved, pitted bing cherries |
2 teaspoons cornstarch |
Directions:
1. Preheat oven to 350°F. Stir 3 Tbsp. melted unsalted butter into 1 1/3 cups chocolate cookie crumbs; press into a 9-inch tart pan. Bake 5 minutes.
2. Beat 1/4 cup cornstarch, 1/2 cup sugar and 2 large eggs until smooth. Heat 2 cups milk and a pinch of salt until it simmers, whisking. Ladle 1/3 of milk into egg mixture, whisking, then pour back into pan. Lower heat; cook, whisking, until thickened. Strain and whisk in 3 oz. chopped bittersweet chocolate, stirring until melted. Cool 5 minutes; whisk in 2 Tbsp. unsalted butter. Pour into crust; chill at least 2 hours or overnight.
3. In a pan, cook 1/3 cup sugar and 1/2 cup water, swirling pan occasionally, until mixture turns light amber. Add 1 lb. halved, pitted bing cherries; cook, stirring, for 5 minutes. Remove cherries from liquid. Mix 2 tsp. cornstarch with 1 Tbsp. water and add to cherry liquid; cook for 2 minutes. Transfer cherries and liquid to bowl and chill. Spoon cold compote over tart.
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