Sometimes it’s good to take shortcuts when baking. This beautiful black forest tart uses a can of pre-made cherry pie filling.
This black forest tart is not something I normally would have made. Why? Well, it uses pre-made cherry pie filling. You see, I was getting ready to bake the chocolate cherry cake and asked my husband and daughter to buy me some maraschino cherries at the grocery store. Sadly, they returned with a can of cherry pie filling instead. (Don’t worry, I found the maraschino cherries at another grocery store.)
Rather than waste the can of cherry pie filling, I used it for this recipe. Normally, I am not a huge fan of cherry pie because it’s just too tart for my liking. So, I figured that this black forest tart would do. Since the canned filling saved me a few steps, I didn’t need to spend too much time creating this tart.
I ended up baking this for what would have been my mom’s 68th birthday. I didn’t have much free time to bake something on her birthday but was able to assemble most of it the night before. I baked the crust and the filling the previous night, and then I added the cherry pie topping and chocolate drizzle the following day. The tart was a little on the dry side, so err on the side of underbaking it. The tart does taste better the next day (and the day after that).
Hopefully, my mom would have enjoyed this. She’s usually a cheesecake fan, but I was pressed for time and didn’t have the opportunity to bake one. She did love cherries so I am hoping this will suffice. Mommy – I miss you more than you know and hope that you are looking down upon us. I love you.
Husband’s rating: 3.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Black forest tart
- 1 and ¼ cups chocolate cookie crumbs I used generic Oreos; do not separate the cream from the cookie. Just pulse in your food processor until you get crumbs.
- ¼ cup (½ a stick) unsalted butter melted
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter
- 6 ounces semi-sweet chocolate finely chopped
- 3 large eggs room temperature
- ⅔ cup granulated sugar
- 1 teaspoon almond extract can substitute with vanilla extract
- ¼ teaspoon salt
- ⅔ cup all-purpose flour
- 1 21-ounce can cherry pie filling
- 2 ounces semi-sweet chocolate
- 1 teaspoon vegetable oil
Make the crust
- Preheat your oven to 350°F.
- In a small bowl, whisk all the ingredients together. Gently press into the bottom and the sides of an 11" fluted tart pan with a removable bottom.
- Bake in your preheated oven for 8-10 minutes or until lightly browned. Allow to cool slightly.
Make the filling
- In a small bowl, melt the butter and chocolate. Allow to cool for about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the eggs, sugar, almond extract and salt together on medium speed until light and fluffy, about 2-3 minutes.
- Turn the mixer to low and add the melted chocolate. Then fold in the flour and mix well.
- Pour the batter into your pre-baked shell and bake for an additional 25-30 minutes until the center is set. Allow to cool completely.
Add the topping
- Once the tart has cooled, spread the canned pie filling on top.
- In a small bowl, melt the chocolate with the vegetable oil until smooth. Drizzle this on top of the cherry pie filling.
- Chill in the refrigerator until set. Serve and enjoy.
Velvet would probably like this, so I’ll give it a try!