BLACK FOREST GLUTEN-FREE CHOCOLATE TART
Hey guys! Here’s a lovely and decadent Black Forest chocolate tart, which I made for Father’s Day yesterday... it’s gluten-free too! The crust is made with buckwheat and almond powder which makes it healthy, and even though it’s so indulgent, you can rest easy knowing it’s got that fibre too!
I gave a little spin to the classical black forest cake and made this indulgent gluten-free black forest tart instead. This tart was smeared with a layer of cherry chia jam, in between the layers of luscious chocolate ganache, topped with whipped cream and finished with a drape of cherry compote, fresh cherries and basil leaves.
This was my contribution to the lovely feast of the day which started with a beautiful breakfast my kids had prepared - chocolate and vanilla swirly pancakes by my daughter, homemade hearty hash browns by my son, served together with delicately cut fruits and mango smoothie! This beautiful tart was devoured alongside some tea in the evening, and was a wonderful end to the day!
So glad to be celebrating this special day with my dad here after a long time, and we certainly cherished that day! Thanks so much for being my rock and by my side since I was a little girl, and keep spreading your joy Dad. Love you!
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PREP TIME: 25 minutes
COOKING TIME: 10 minutes BAKING TIME: 15 minutes
PASSIVE TIME: 3 hours or overnight SERVES: 8-10
1 cup buckwheat
1 3/4 cup almond flour
2 tbsp cocoa powder
1/4 cup maple syrup
4-5 tbsp salted butter, melted
For Cherry Jam:
2 cups cherries, pitted
3 tbsp caster sugar
3 tbsp orange juice
1 tsp chia seed
For chocolate filling:
12 oz dark chocolate, buttons or chopped
8 oz single cream/ cooking cream
1 tsp vanilla extract
For whipped cream topping:
200ml whipping cream
3 tbsp confectioners sugar
1 tsp vanilla extract
Few basil or mint leaves
One 8 inch tart tin
Preheat the oven to 180°C.
In a medium saucepan, add pitted cherries, sugar and orange juice bring to boil and continue for 5-7 on medium high heat until the cherries collapse and the juices become slightly thick. Cool completely at room temperature.
Divide the cherries mix in half and add chia seeds to one half of the mixture. Stir and keep aside. Cover both until used.
Blitz the buckwheat in a grinder to make a fine powder. Transfer to a bowl. Add almond flour, cocoa powder, maple syrup and butter. Combine everything together.
Drop the crust mixture in the tart tin. Firmly press the mixture into the bottom and sides of the tin to form an even crust. Bake it for 12-15 minutes. Let it cool completely.
In a double boiler melt the chocolate and cream together. Do not let the chocolate bowl touch the boiling water. Stir very gently until chocolate melts and amalgamates with cream and becomes smooth and luscious.
Pour about 1/2 to 3/4 cup of chocolate cream in the cooled tart crust, spread evenly with the off-set spatula. Drop the chia cherry mix in the center and spread evenly keeping the margin of an inch around from the walls of the tart.
Pour the rest of chocolate cream on top, covering all the cherries jam. Gently tap down 5-6 time on the bench top to even out the chocolate cream and to release the bubbles.
Refrigerate for 3 hours or overnight to set.
Just before serving, using the handheld electronic whisk, whip the cream, confectioners sugar and vanilla until it forms soft peak.
Drop the whipped cream in the center, making a mound with off-set spatula, drop the reserved cherries jam on top. Decorate with extra cherries and some basil leaves. Serve immediately.
Chia seeds help to make the jam slightly thicker which is ideal for the jam to form a firm layer in the middle of the tart.
Double-boiler is a technique where the lower half of a double boiler contains the boiling water, the upper half holds the food being cooked and fits above the water, in a bowl or container.
When melting chocolate, it is very important that your bowl is not touching the boiling water underneath as it will overheat and cease your chocolate.
Do not over heat the chocolate and cream, as the cocoa butter will separate from the chocolate and your luscious cream will split resulting in lumpy chocolate cream.
Do not over mix the chocolate cream with the spatula as it will create aeration in the chocolate and your chocolate cream will have lots of bubbles in it. So mix very gently to avoid aeration.