This delicious cherry tart is a real labor of love - perfect for Mother's Day, Father's Day or any special occasion when you want to make your loved ones happy. Crispy shortcrust pastry, fluffy light and chocolatey bases and a fruity cherry layer meet a creamy filling with fine white chocolate from Rausch. The cake is crowned with a fresh cherry topping and decorative heart-shaped pralines - an elegant eye-catcher that is as tasty as it is visually appealing.
Ingredients for the cherry tart
Shortcrust pastry
- 120 g flour
- 40 g sugar
- 90 g cold butter
- 1 pinch of baking powder
Light base
- 2 eggs
- 2 tbsp warm water
- 70 g sugar
- 70 g flour
- 50 g cornflour
- 1 tsp baking powder
Chocolate base
- 2 eggs
- 2 tbsp warm water
- 70 g sugar
- 50 g flour
- 20 g cocoa for baking
- 1 tsp baking powder
Cherry topping
- 300 g frozen sour cherries
- 250 g water
- 1 tbsp sugar
- 1/2 bag vanilla pudding powder
Filling
- 160 g white chocolate (Rausch) - chocolate block (please link)
- 800 g cream
- 1 1/2 sachet gelatine fix
Topping
- 300 g frozen sour cherries
- 2 tbsp sugar
- 1 sachet of Gelatine fix
In addition
Recipe
1. knead all the ingredients for the shortcrust pastry base well. Press into a baking tin (26 cm) and chill for about 30 minutes. Then bake at 175° O/U for about 15 minutes.
2. for the chocolate base, beat the eggs with the water and sugar until very frothy. Mix the flour, cocoa and baking powder and carefully fold into the egg mixture. Pour the mixture into a baking tin lined with baking paper (26 cm) and bake at 180° O/U for about 20 minutes.
3. do the same with the light-colored base and bake in a preheated oven at 170° O/U for about 10 minutes.
4. for the cherry topping, mix the vanilla custard powder with a few tablespoons of water and the sugar. Bring the rest of the water to the boil, add the custard mixture and simmer briefly while stirring. Then stir in the frozen cherries.
5. place the shortcrust pastry base on a plate and place a cake ring around it. Spread a little fruit spread on top and place the chocolate base on top. Spread the cherry mixture on top and chill.
6 Melt the chocolate in a bain-marie for the filling. Whip the cream until almost stiff and add the gelatine. Add 3-4 tablespoons of cream to the chocolate and stir. Then pour the chocolate mixture into the cream and whip completely. Spread half of the cream over the cherry mixture. Place the light base on top and spread the rest of the cream on top.
7 For the cherry puree, defrost the cherries and puree. Then stir in the gelatine and carefully spread the puree over the cream. Chill the cake for at least 4 hours and then decorate with the heart-shaped chocolates.
After sufficient chilling time, the cake will develop its perfect consistency and can be cut beautifully. The combination of fruity tartness, delicate chocolate notes and fluffy cream makes every bite balanced and special. With the heart-shaped chocolates as a decorative finish, this cherry cake makes a personal gift that is guaranteed to make an impression - ideal for expressing appreciation in a delightful way.
Recipe and photos by Jana (Instagram: __herzgefluester_)
