*this guest post was originally written by Sarah in 2016. However, it has come to my attention that her blog is no longer accessible as of 2017.*
Alrighty kids, I have a special post ahead for you. I am pleased to introduce you to Sarah of Pastries in Progress! This lady will rock your sweet tooth when you visit her blog.
Not only does she have breath-taking pictures of her amazing delicacies but she has some amazing recipes! Now without further ado, let Sarah tantalize you with her Chocolate and Amaretto Cherry Tart recipe.
When I was in college, my beverage of choice was an amaretto sour. My favorite part of drinking an amaretto sour was always (and still is) plucking the plump, juicy cherry from the bottom of the cup. Could I have eaten the cherries straight from the jar? Sure! But where is the fun in that? In fact, something magical happened while that cherry sat at the bottom of the glass, the sweet, almond alcohol embedding itself into the bright red flesh of the maraschino, somehow transforming the unnaturally bright, unnaturally sweet cherry into a wonderful, alcohol-infused gem.
As an (older) adult, my tastes haven’t changed much. I still indulge in the sweet, nutty combination of amaretto and cherries. After graduation, it was only natural to impart this flavor combination into my baking. My Chocolate and Amaretto Cherry Tarts are a salute to my college years, with a touch of maturity gained from my time post-graduation.
My Chocolate and Amaretto Cherry Tarts are so rich and also gluten free!
So, if you’re gluten intolerant and looking for a dessert to impress, my Chocolate and Amaretto Cherry Tarts are for you (even if you’re not gluten intolerant, these are delicious!).
My recipe uses dark chocolate. I find that it complements the sweetness of the amaretto and cherries well. However, if you’re looking for something on the sweeter side, you can substitute the dark chocolate with milk chocolate.
Now you know my favorite, more mature blast-from-the-past flavor. What is a flavor from your past that you have honed to perfection?
About the Guest Author:
I’m Sarah, and I am the face behind Pastries in Progress, a blog about my adventures in baking. I have made it my mission to learn all that I can about baking and I am not afraid to share my mistakes and what I learned from them – I like to call them “Teachable Moments”. You can read more about me and my blog at pastriesinprogress.com
Now without further ado, let Sarah tantalize you with her Chocolate and Amaretto Cherry Tart recipe.
- 350 grams Sweet Cherries pitted
- 150 ml Amaretto
- 1/4 cup Sugar
- 2 cup Almon Flour
- 1/2 cup Cocoa Powder
- 1/4 cup Sugar
- 6 tablespoon Butter chilled and cubed
- 1 each Egg
- 1/2 cup Heavy Cream
- 100 grams Dark Chocolate coarsely chopped
- 1 teaspoon Vanilla Exctract
- 2-3 tablespoons Amaretto reserved from cherries
- 2 each Eggs beaten
The night before, combine the cherries in a pot with the amaretto and sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Remove from heat and allow to cool.
Pour into a bowl and refrigerate overnight to absorb the flavor from the liquor.
The next day, drain the cherries, reserving the liquor.
Preheat the oven to 350 degrees F.
Combine the almond flour, cocoa, and sugar in a bowl.
Using a pastry cutter, add the butter until the mixture is crumbly.
Add the egg yolk. (See “My ‘Teachable Moments’-1” for more tips)
Spray five 4” tart pans with cooking spray. (If you have non-stick tart pans, you can skip this step)
Press the dough into the tart pan, making sure the bottom and sides are evenly covered (See “My ‘Teachable Moments’-2” for more tips)
Place the tart pans on a baking sheet and bake for 20 minutes.
While the crusts are baking, heat the heavy cream in a saucepan and bring to a simmer.
Add the chocolate and allow to melt, stirring to ensure that the chocolate and cream completely combine.
Remove from heat and whisk in the vanilla extract and the reserved amaretto liquor.
In a separate bowl, lightly whisk the eggs.
Whisk about half of the hot chocolate cream into the eggs. (See “My ‘Teachable Moments’-3” for more tips)
Whisk the egg and cream mixture into the remaining chocolate cream.
Remove the crusts from the oven (after the timer goes off) and allow to cool slightly.
Line the bottom of the crust with bout ¼ cup of cherries or just enough to cover the bottom of the crusts.
Pour enough of the chocolate cream mixture to cover the cherries, making sure it doesn’t flow over the edges of the crust.
Bake for about 20 minutes, or until the chocolate cream mixture is set. (See “My ‘Teachable Moments’-4” for more tips)
Remove from oven and allow to cool completely before attempting to remove from tart pan. (See “My ‘Teachable Moments’-5” for more tips)
Best served cold with some fresh whipped cream or ice cream.
My Teaching Moments
- Typically in a recipe like this, wheat flour absorbs some of the moisture from the eggs and the butter. Since there is no wheat flour in this recipe, the dough will be fairly loose. This is okay, and makes it more fun to put in the tart pans! Ha ha!
- When pressing the dough into the tart pan, make sure it is thick enough that there are no holes, but not too thick. You don’t want to take a big bite of just the crust… the other stuff is too good!!
- It is important to temper the eggs. In other words, add the hot cream mixture slowly while continuously whisking the eggs. If you add the hot cream too quickly or without whisking, you could end up with some funky scrambled eggs instead of a nice, smooth custard mixture.
- The center of the custard should still be slightly wobbly. If it looks like it is very wobbly or the edges are also wobbling, allow to bake for a couple more minutes.
- I found it to be much easier to remove the tarts from the pan after they were refrigerated.