1 recipe for Chocolate Pie Crust
For the filling:
- 8 tablespoons raspberry jam
- 2-3 cups fresh cherries, pitted and cut in half or fourths
For the whipped cream:
- 1 1/2 cups heavy cream
- 2 tablespoons sour cream or cream cheese
- 3-4 tablespoons powdered sugar
- Whole cherries
- Chocolate shavings
- Follow the recipe above for the chocolate pie crust and make 8 individual 4-inch tartlets or 1 large 9-inch pie.
- Have the cherries pitted and cut in half.
For the cream:
- In a large bowl beat cold cream with sour cream/cream cheese and powdered sugar.
- I like the cream to be thick but soft, so I beat it to medium peaks. But you can go all the way like chantilly cream and beat it to firm peaks.
- Be careful it doesn't curdle. This happens if it's over beaten. You might want to beat with an electric mixer until you're almost there and then end it by hand, with a whisk.
- For assembling the tarts:
- Remove the tart shells from the pans and put the tarts on a flat surface.
- Add 1 tablespoon raspberry jam to each one.
- Top with cherry halves.
- Top the fruit with the whipped cream.
- Refrigerate the finished tarts for half an hour before serving.
- End with a few whole cherries on top and chocolate shavings.
- Some ingredients are aproximate because you might like more cream or more cherries. It's a matter of personal taste.
- Tart shells: you can have them ready a few days in advance. Keep them in a tightly closed jar or tin (preferably). You can also have them lined in the tart pans, pricked and frozen for several days before baking them.
- Cherries: if using frozen or canned (I recommend fresh but sometimes it's not the season and this is a festive tart!) make sure you drain them before adding.
- Prep Time: 45
- Pie crust making: 120 minutes
- Category: Pies & Tarts
- Method: Baking - Whipping
- Cuisine: International
Keywords: black forest tart, cherry cream pie