Black forest bakewell tart

Black forest bakewell tart
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, plus 1 hour resting and cooling. Oven time 1 hour

When black forest gateau meets bakewell tart, something magical happens. These two nostalgic desserts combine perfectly – especially when served with a dollop of soured cream.

If this recipe has reignited your love for these two retro favourites, try our classic black forest gateau and bakewell tart recipes.

Nutrition: Per serving (for 8)

Calories
611kcals
Fat
42g (20g saturated)
Protein
12g
Carbohydrates
43g (25g sugars)
Fibre
6.8g
Salt
0.1g
Calories
611kcals
Fat
42g (20g saturated)
Protein
12g
Carbohydrates
43g (25g sugars)
Fibre
6.8g
Salt
0.1g

Ingredients

For the pastry

  • 175g plain flour, plus extra to dust
  • 25g cocoa powder, plus extra to dust
  • 25g icing sugar
  • 125g unsalted butter, chilled and chopped, plus extra to grease
  • 1 medium free-range egg
  • Splash ice cold water (optional)

For the filling

  • 100g unsalted butter, cubed
  • 80g dark chocolate (at least 70% cocoa solids), roughly chopped
  • 3 tbsp cocoa powder
  • 2 medium free-range eggs, at room temperature
  • 100g golden caster or granulated sugar
  • 150g ground almonds
  • 4 tbsp black cherry jam
  • 80g tinned cherries, drained, plus a little of their syrup

Specialist kit

  • 23cm loose bottomed fluted tart tin

Method

  1. To make the pastry, put the flour, cocoa, icing sugar, 125g butter and a pinch of salt in a food processor and whizz to a sandy texture. Add the egg and whizz again until it comes together as a dough, pulsing in a little ice cold water if needed. Tip onto a clean surface and bring together into a ball but don’t overwork the dough. Flatten the ball into a disc, then wrap and rest in the fridge for an hour.
  2. Heat the oven to 160ºC fan/gas 4. Grease the tart tin with butter. On a lightly floured worktop, roll out the pastry to a rough circle slightly larger than your tin (just over 30cm), then carefully line the tin with it, pushing the pastry into the flutes. Line with a sheet of foil, fill with baking beans (or uncooked rice/lentils/beans) and bake for 15 minutes. Remove the rice/lentils/beans and foil, then bake for a further 5 minutes. Leave to cool slightly, then use a small serrated knife to carefully trim off any overhang.
  3. To make the filling, melt the butter and chocolate in a heatproof bowl set over a pan of simmering water (make sure the base doesn’t touch the water). Remove from the heat and whisk in the cocoa powder. Set aside to cool to room temperature. In a separate bowl, use an electric mixer to beat the eggs and sugar for about 4 minutes until thick and pale. Using a balloon whisk, fold the egg mixture into the cooled melted chocolate mixture until just combined, then gently fold in the ground almonds.
  4. Spread the jam over the bottom of the pastry case, then pour in the chocolate frangipane filling. Scatter over the cherries, then bake for 50-60 minutes until the frangipane filling is soft but set. Brush with a little of the cherry syrup, then leave to cool. Serve with a dusting of cocoa powder.

delicious. tips

  1. The pastry case can be made up to 3 days ahead, then filled on the day.

Recipe By

Pollyanna Coupland

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