Ingredients
Pastry:
- 1 1/2 cups all-purpose flour
- 3/4 cup icing sugar
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup cold, unsalted butter, cubed into 1/2-inch pieces
- 1 large egg
Ganache:
- 1 bar (100 g) 78% chocolate, preferably Lindt, finely chopped
- 1 bar (100 g) milk chocolate, preferably Lindt, finely chopped
- 2/3 cup 35% cream
- 2 tsp honey
- 3 tbsp unsalted butter, cubed, at room temperature
Assembly:
- 3/4 cup good-quality cherry jam
- 1 cup 35% cream
- 2 tbsp icing sugar
- Chocolate sprinkles and fresh cherries, to garnish
Directions
- For the pastry, combine flour, icing sugar, cocoa powder and salt in the bowl of a food processor. Add butter and pulse until fine crumbs form. Add egg and continue blending until a dough just comes together, about 30 seconds. Shape into a disc, wrap in plastic and refrigerate for 30 minutes.
- Position rack in centre of oven. Preheat to 325°F.
- Knead dough a few times to soften, then roll dough on a lightly floured work surface to a circle about 1/8 inch (3 mm) thick. Transfer dough to a 9-inch fluted tart pan with removeable bottom. Gently press into bottom and up sides of pan, overhanging at edges. Run a rolling pin across top of pan to trim edges even with top. Prick bottom with a fork. Freeze for 15 minutes.
- Set tart pan on a baking sheet. Cover shell with a piece of parchment paper and fill with dried beans. Bake on middle rack for 20 minutes. Remove paper and beans. Continue baking until crust is dry to the touch, 14 to 16 more minutes. Remove from oven and cool completely, at least 30 minutes.
- For the ganache, place chocolates in a medium-size heatproof bowl. Combine cream and honey in a small saucepan, then bring to a full simmer over medium-high heat. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand for 2 minutes. Stir with a spatula until mixture is smooth and no flecks of chocolate remain. Stir in butter, working with spatula until fully melted and combined.
- To assemble, scrape cherry jam into tart shell, smoothing with the back of a spoon to completely fill the bottom. Carefully pour chocolate ganache evenly over jam. Smooth out top. Refrigerate, uncovered, until ganache has set, at least 2 hours. (Tart can then be covered and refrigerated up to 1 day.)
- Remove ring from tart pan. Run an offset spatula gently under pastry to separate from pan base, then transfer to a serving plate. Whisk cream and icing sugar in a large bowl until soft peaks form, 2 to 3 minutes. Drop spoonfuls of cream over top of tart. Using a spoon, swoosh cream to cover. Garnish with sprinkles and cherries. Serve immediately.