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

Made With

Sweet Shortcrust Pastry Block

Jus-Rol’s Sweet Shortcrust Pastry Block is perfect for making your favourite sweet desserts or melt-in-the-mouth biscuits.

Equipment required

Rolling Pin
Tart Tin
Greaseproof paper
Baking Beans
Electric Mixer

Techniques Used

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.