Pumpercake’s Cherry Chocolate Comeback

I’m ashamed of how long its been since I’ve shared a recipe with you.  There’s no excuse for my blatant neglect of the site, however, I assure you that the recent absence of posts doesn’t mean that there’s been any less baking going on in the Pumpercake kitchen.  Quite the opposite, actually.  The past couple weeks have been spent in preparation of and taking much joy in sharing a series of fun and delicious summertime treats to be enjoyed by friends and family during various visits and vacations.  In the weeks leading up to my jam-packed vacation week, I was able to plan and put together many delightful desserts, and even squeezed in a couple food-photo sessions (special thanks goes out to my favorite food photographer for these especially beautiful shots).What I wasn’t quite able to find time for, however, was the actual article-writing/recipe-posting/desperate-attempts-at-witty-storytelling.

Now, as I attempt to  find myself with a surplus of notes on pre-perfected recipes and hundreds of unedited dessert photos floating about my computer in a devastatingly unorganized manner, just waiting to be sorted and presented to you.  The recipe I chose to share today is one from the lovely vacation I went on with my favorite Virginia family (including my favorite Virginia baby) to Wrightsville Beach.

My cherry-almond chocolate ganache tart is inspired by my favorite kind of protein bar of the same flavor combination.  This version is gluten-free and to enjoyed by all.  As if that weren’t enough, the entire dessert can be made as a no-bake… perfect for a hot summer night when you can’t bare to turn on the oven.  Variations in the type of chocolate, fruit, and nuts used can be made according to your preferences, but I love this combination of silky bitter and semisweet chocolate freckled with juicy dark cherries and fragrant toasted almonds.  The simplicity of the ingredients and assembly seems to only enhance the rustic beauty of the final product.

Cherry-Dimpled Chocolate Ganache Tart

Inspired by: LUNA’s “Chocolate Cherry Almond Bar”

Adapted from Hot Polka Dot‘s Chocolate Hazelnut Cherry Tart

1 cup heavy cream

½ teaspoon almond extract

½ teaspoon vanilla extract

¼ teaspoon cherry extract

1 tablespoon light corn syrup

6 ounces semisweet chocolate

4 ounces bittersweet chocolate

¼ cup salted almonds

Chocolate Tart Crust
(recipe below)

1 cup dark cherries, pitted

– -recipe yield:
12 x 8½-inch rectangle tart

Pour cream in a small, heavy-bottomed saucepan and whisk in the extracts and corn syrup.  Place saucepan over medium-low heat and bring to a rapid simmer.  While cream mixture is heating, roughly chop semisweet and bittersweet chocolate and place in a large bowl.  Pour simmering cream over the chopped chocolate and allow it to sit, untouched, for about 2 minutes.  Then, whisk the mixture in the center of the bowl to melt the chocolate and form a smooth ganache.  Set aside for about 4-5 minutes to slightly cool and thicken.

Place whole almonds in a dry non-stick skillet over low heat while the ganache thickens.  Toss the almonds to toast them evenly and remove them from heat as soon as they are fragrant (which should only take a few minutes).  Transfer nuts to a cutting boar, and, once cooled, give them a rough chop to desired size.  Pour the lukewarm, thickened ganache into a completely cooled tart shell and smooth evenly with an angled spatula.  Scatter pitted cherries into the tart, pressing them slightly into the ganache, and sprinkle on the toasted, chopped almonds evenly over top of the cherry-dimpled tart.  Allow to set up at room temperature for about 3-4 hours, or 1 hour in the refrigerator.

Gluten Free Chocolate Tart Crust

Adapted from  Dinners & DreamsCorn Flake Pie Crust

 6 cups gluten-free corn flakes

¼ cup Dutch process cocoa powder

6 tablespoons unsalted butter

¼ cup granulated sugar

½ cup semi-sweet chocolate chips

1 egg, lightly beaten (omit for no-bake)

½ teaspoon salt

-recipe yield: one 12×8½-inch tart shell

Preheat the oven to 350 degrees and butter a large tart pan with a removable bottom and set aside.  Pulse together in a food processor the corn flakes and cocoa powder until completely crushed and combined.  Transfer to a large bowl.

Prepare a double boiler fitted with a small glass bowl containing the butter, sugar and chocolate chips and place over medium heat until melted and homogeneous.  Pour the chocolate-butter mixture over the corn flake mixture along with the lightly beaten egg and the salt, and stir until the crumbly mixture has fully combined.  Press crust firmly and evenly into the bottom and up the sides of the prepared pan, and place into preheated oven for 7-10 minutes, or until crisped and slightly puffed.  Allow to cool completely in pan on a wire rack before filling with ganache.


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One Comment to “Pumpercake’s Cherry Chocolate Comeback”

  1. What a splendid tart! So tempting.

    Cheers,

    Rosa

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