| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 1 hr 15 min |
| Yield: | 6 tarts |
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 stick (8 tablespoons) cold, unsalted butter, cubed
- 1 large egg yolk
- 2 teaspoons vanilla extract
- Dried beans, for par-baking
- 2 cups fresh Bing cherries, pitted and quartered
- 3/4 cup cherry soda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
- 2 tablespoons heavy cream, plus more if needed
- 1 cup ricotta
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 teaspoon ground cinnamon
- 1/4 cup mini dark chocolate chips
- 1 teaspoon vanilla extract
- 1 small block dark chocolate, for shaving
Instructions
- Preheat the oven to 425 degrees F.
- For the crust: Add the flour, granulated sugar and salt into the bowl of a food processor. Pulse a few times to combine. Add in the butter and pulse until it looks like the texture of grated Parmesan. Add the egg yolk and vanilla extract and pulse a few times to combine. Turn the dough out onto a floured surface and gather the dough into a ball, then flatten into a disk. Roll the dough out to 1/4 inch thickness. Cut the dough into 6 even circles slightly larger than the diameter of the tart shells. Press each piece of dough into the tart shells, making sure to get all of the dough evenly into the corners of the inside of the tart pan. Trim any remaining dough hanging off the edges. Press a piece of foil onto the top of each piece of dough and fill with baking beans. Place into the fridge to chill for 15 to 20 minutes. Then bake for 12 minutes. Remove the baking beans and foil and place the tart shells back into the oven for 2 minutes, or until golden.
- For the cherry filling: Add the cherries into a saucepan with 1/2 cup of the cherry soda, the vanilla extract, lemon juice and granulated sugar. Turn on the heat to medium-high and bring to a boil, then reduce to a simmer and cook, stirring often, until the cherries begin to soften and the liquid reduces, about 10 minutes. Mix the remaining 1/4 cup cherry soda with the cornstarch to create a slurry, then add it into the cherry mixture and stir to combine. Cook for 2 to 3 minutes, or until thickened. Strain the cherries through a fine-meshed sieve and reserve both the cherries and the sauce.
- For the chocolate sauce: Melt the semisweet chocolate chips over a double boiler. Dip a pastry brush into the melted chocolate and brush the inside of the tart shells with a layer of chocolate. Set aside. Add the butter, corn syrup and heavy cream to the remaining chocolate in the double boiler. If the chocolate starts to set up, you can thin it out with a little warm heavy cream.
- For the ricotta filling: Add the ricotta, powdered sugar, cinnamon, mini dark chocolate chips and vanilla extract to a bowl and mix to combine.
- Fill each tart shell with a little bit of the ricotta filling and top with a spoonful of the cherry filling.
- To serve, plate a spoonful of the chocolate sauce onto the bottom of the dish. Place the cherry tart over the top of the chocolate sauce. Drizzle some of the reserved cherry sauce around the plate. Garnish with shaved dark chocolate and a dusting of powdered sugar.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 644 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 50 g |
| Protein | 8 g |
| Cholesterol | 103 mg |
| Sodium | 138 mg |