
Black Forest Bakewell tart
These beautiful Bakewell tarts with cocoa and chocolate have a unique twist to them to make them pack a sweeter punch. Using black forest these tarts are delicious & simple to make.
Quick Stats
Moderate
10 Servings
75 minutes bake time
Black Forest Bakewell tart
These beautiful Bakewell tarts with cocoa and chocolate have a unique twist to them to make them pack a sweeter punch. Using black forest these tarts are delicious & simple to make.
Ingredients
- 1 x 375g pack Jus-Rol Sweet Shortcrust Pastry Block
- 50g cocoa powder
- 100g plain flour
- 100g ground almonds
- 150g soft butter
- 125g caster sugar
- 3 large eggs
- 50g dark chocolate chips or chunks
- 400g can cherry pie filling
- 1 tbsp flaked almonds
- A little icing sugar, to serve
- Cherry ice cream or single cream, to serve, if you like
Equipment required
- Rolling Pin
- Tart Tin
- Greaseproof paper
- Baking Beans
- Electric Mixer
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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Method
- Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Roll out the pastry on a lightly floured surface until big enough to line a 22-23cm round deep loose-bottomed tart tin. Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 25 minutes. Remove the paper and beans and cook for 10 minutes more until sandy and golden. Set aside.
- Make the filling by putting the cocoa powder, plain flour, almonds, butter, sugar and eggs into a big mixing bowl. Beat with an electric whisk until smooth, then stir in the chocolate chips.
- Spread the cherry pie filling over the tart case, then spoon the chocolate sponge mix on top. Scatter over the flaked almonds, then bake for 35-40 minutes until the sponge is risen and firm. Allow to cool completely in the tin.
- To serve, lift from the tin and dust with a little icing sugar before slicing.