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Recipes > Chocolate Cherry Tart

Chocolate Cherry Tart

Recipes > Chocolate Cherry Tart

Chocolate Cherry Tart

Recipe by RedmanShop

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Prep

2 hours

Bake

20 mins

Total

2 hours 20 mins

Yield

7-inch

Ingredients

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Chocolate Sugar Dough – 270g – 7″

  • 68328RedMan Unsalted Lactic Butter (room temperature)120g
  • 1242RedMan Plain Flour Unbleached220g
  • 67539RedMan Blanched Ground Almond30g
  • 213RedMan Cocoa Powder30g
  • 1410RedMan Icing Sugar Snow White90g
  • 64652RedMan Pink Himalayan Salt Fine Grain1g
  • 12088Eggs (cold)60g

Cream Filling

  • 106311RedMan UHT Whipping Cream Dairy 35.5% Extra Whip100g
  • 107178Callebaut Gold Chocolate100g
  • 13584RedMan Whipping (Non-Dairy Cream)120g

Cherry Compote

  • 50616Ravifruit Frozen Sour Cherry Puree40g
  • 1417RedMan Caster Sugar30g
  • 200419RedMan Pectin LM3g
  • 50452Ravifruit IQF Red Sour Cherry80g

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Instructions

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Chocolate Sugar Dough – 270g – 7″

  1. Mix all the ingredients except the cold egg.
  2. Add the egg once everything is well mixed.
  3. Keep in the freezer for 30 minutes.
  4. Roll in a 2mm thin and pour it into a 7-inch round tart mould and keep in the chiller.
  5. Bake at 175°C for 20 minutes and egg wash. Bake for another 15 minutes.

Cream Filling

  1. Boil the dairy cream and melt the gold chocolate.
  2. Keep in the chiller overnight.
  3. Whip together with non-dairy cream and use.

Cherry Compote

  1. Mix sugar with pectin LM together, cook with puree on low heat to 70°C.
  2. Off the heat, add in IQF cherry.
  3. Keep in chiller.

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Tapak Kuda Roll (Horse's Hoof Roll) (#MASTSV0012)

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