Sour Cherry Tart (Print Version)

# Ingredients:

01 - 240g (1½ cups) plain flour.
02 - 40g (½ cup) cocoa powder.
03 - 100g (½ cup) white sugar.
04 - A pinch of kosher salt.
05 - 156g (11 Tbsp) unsalted butter, softened, cut into cubes.
06 - One egg yolk.
07 - A teaspoon of pure vanilla.
08 - Up to 2 tablespoons of cream (heavy).
09 - 60mL (¼ cup) of heavy cream, set aside for ganache.
10 - 2oz (⅓ cup) dark chocolate, finely chopped.
11 - 100g (½ cup) sugar, for pastry cream.
12 - 45g (¼ cup + 2 Tbsp) sifted cornstarch.
13 - 4 yolks from large eggs.
14 - 500mL (2 cups) full-fat milk.
15 - 1½ teaspoons almond flavoring.
16 - 28g (2 Tbsp) butter, for pastry filling.
17 - 800g (5¾ cups) sour cherries, without pits.
18 - 200g (1 cup) sugar, for cherries.
19 - 45g (¼ cup + 2 Tbsp) tapioca starch.
20 - 175mL (¾ cup) chilled heavy cream, for topping.
21 - 8g (2 teaspoons) sugar, for whipped cream.
22 - One large chocolate bar, shaved or grated.
23 - Halved and pitless fresh cherries, for decorating.

# Instructions:

01 - Blend dry bits, mix in butter cubes, then add yolk and vanilla. Drizzle in cream just till dough binds. Roll it out, chill it in a tart pan for half an hour.
02 - Prick dough, line it with parchment, add weights. Bake 25-30 mins at 350°F. Remove weights, bake 10-15 mins more until solid and golden.
03 - Warm cream until it’s just steaming, pour it over chopped chocolate. Let it rest, then stir to get it silky. Spread in your tart shell and cool in the fridge.
04 - Stir sugar, starch, yolks, and milk together while cooking until creamy and thick. Toss in butter and almond flavoring. Strain and chill over ice. Spread evenly over ganache layer.
05 - Toss cherries with sugar and tapioca. Bake them at 350°F for 35-40 minutes till bubbly and glossy. Lay over the pastry cream.
06 - Whisk cream with sugar till fluffy. Pipe along tart edges. Top with shredded chocolate and cherry halves.

# Notes:

01 - Make different parts beforehand, then assemble when needed.
02 - Ensure tart base is totally cool before adding fillings.
03 - Keep the finished tart in the fridge until you want to serve.

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