Photography: Con Poulos / Styling: Steve Pearce
This frozen black forest tart is a knock-out. Filled with chocolate mousse and delicious cherries, it’s also irresistible. It’s perfect for your next dinner party or as the finale of your Christmas feast this year. With the addition of kirsch, it’s a distinctly adult treat but if you have children at the celebrations you can always leave that out.
For more Christmas dessert ideas, try this pavlova that’s shaped like a wreath, gingerbread and whiskey bombe alaska or Panettone trifle. Also, check out our collection of Christmas dessert recipes.
Ingredients
Method
Lightly grease the sides of a 22cm tart ring. Place on a tray lined with non-stick baking paper.
Process biscuits to make fine crumbs. Add 100g butter, process to combine. Press crumbs firmly over base and sides of prepared tin. Freeze for 15 minutes. Arrange the cherries, cut-side down in the tart shell and freeze for 10 minutes.
For the mousse, place the chocolate and extra 20g butter in a small saucepan over low heat and stir until melted and smooth. Stir through the egg yolks and set aside.
Whisk the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Whisk the cream until soft peaks form. Fold through the kirsch.
Fold the whisked egg whites through the chocolate mixture, then the whisked cream. Spoon into the tart shell. Smooth the top and freeze for 6 hours, or until set.
To serve, top with frozen cherries. Serve with thick cream.
Tip Use a fluted tart tin if you don’t have a straight one.
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