This black forest tart leverages a pre-made can of cherry pie filling. Don't be fooled - it tastes lovely!
Author: Eva Bakes
1 and ¼cupschocolate cookie crumbsI used generic Oreos; do not separate the cream from the cookie. Just pulse in your food processor until you get crumbs.
¼cup (½ a stick)unsalted buttermelted
½cup (1 stick)unsalted butter
6ouncessemi-sweet chocolatefinely chopped
3large eggsroom temperature
1teaspoonalmond extractcan substitute with vanilla extract
121-ounce cancherry pie filling
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.
Leftovers should be covered and stored in the refrigerator and will last for several days.Source: Barely adapted from Taste of Home