Go Back
Triple Chocolate Tart with Cherries and Gooseberries

Triple Chocolate Tart with Cherries and Gooseberries

As the name suggests, this Triple Chocolate Tart sports three layers of chocolaty goodness finished with a crown of bourbon-soaked cherries and wee pumpkin-esque gooseberries.
Prep Time 35 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Course Dessert
Servings 8

Equipment

  • 8" spring form pan

Ingredients
  

Oreo Cookie Crust

  • 2 cups Oreo cookie crumbs
  • ½ tsp salt
  • 1 stick unsalted butter melted

Chocolate Truffle Filling

  • 225g (8oz) dark chocolate coarsely chopped
  • ¾ cup unsalted butter cut into cubes
  • 2 large eggs
  • ½ cup whipping cream
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup Chambord optional

Chocolate Whipped Cream

  • ¼ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 ½ cups whipping cream cold

To Garnish

  • 8-10 bourbon-soaked cherries
  • 10-12 gooseberries

Instructions
 

For the Crust

  • Preheat the oven to 350°F. Line the base of an 8" springform pan with parchment paper and set aside.
  • Place the cookie crumbs and salt in a large bowl and whisk to combine. Pour the melted butter over top and stir until the mixture resembles wet sand.
  • Pour the cookie crumb mixture into the center of the springform pan and press it into the pan to form a crust, working from the center out. Make sure the finished crust has sides that are 4 cm or 1 1/2" tall.
  • Transfer the pan to the oven and bake for 15 minutes or until slightly puffed. Take the pan out of the oven and place it on a cooling wrack. Let cool for 15 minutes. Don't turn off the oven.

For the Filling

  • While the crust is cooling, make the filling. Place the chocolate and butter in a small saucepan and place over medium-low heat. Melt the chocolate until no lumps remain and the butter is fully integrated. Set aside to cool slightly.
  • In a large bowl beat the eggs lightly. Add the cream, sugar, vanilla extract, and salt. Whisk to combine.
  • While whisking constantly, slowly stream in the melted chocolate into the cream mixture. Keep whisking until the mixture is smooth and glossy. Whisk in the Chambord, if using, and pour the mixture into the cooled crust. Return the tart to the oven and bake for 20-25 minutes or until the edges are set but the center is slightly jiggly.
  • Transfer the tart to a cooling rack and let cool in the pan at room temperature for an hour, then transfer to the fridge to cool for 3 hours.

For the Whipped Cream

  • Sift the cocoa and sugar together in a bowl and whisk to combine.
  • Pour the cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until the cream begins to thicken but is still liquid. Turn the mixer off and add half of the sugar/cocoa mixture. Turn the mixer to low and stir until partially integrated before increasing the speed. Once the first addition is well-integrated, repeat with the remaining sugar/cocoa mixture. Continue to whisk on high until stiff peaks form.

To Assemble

  • Carefully take the tart out of the springform pan and place it on a cake stand. Pile the whipped cream on top of the tart and decorate the surface with bourbon-soaked cherries and gooseberries. Serve immediately or chill until ready to serve.
Keyword cherries, chocolate tart, dark chocolate, gooseberries