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Decadence at it’s best! Rich chocolate ganache dotted with Marsala soaked cherries with a side of double cream!
Recipe for Dark Chocolate and Cherry Tart by Anisa Sabet for The Macadames.
A very very very indulgent recipe for you today. I had to balance out the healthy soup I posted recently, right?
The base is a lovely, flaky chocolate sweet shortcrust and the filling is made from Lindt dark chocolate, cream, Marsala infused cherries and not much else. I hope you enjoy it and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
For the cherries:
For the chocolate pastry:
For the filling:
1. To make the cherries: In a small saucepan, mix together the cherries, Marsala and sugar and cook for 10 minutes until cherries have softened. Set them aside to infuse for a minimum of 4 hours (or overnight).
2. To make the pastry: Preheat oven to 180°C. In a food processor, blend the flour, cacao, butter and sugar until a consistency of bread crumbs is formed. Add the yolk and water and pulse until a dough forms. Use your hands to shape into a disc, wrap with glad wrap and pop in the fridge to chill. Once chilled, press into a 23-26cm tart tin, line with baking paper and top with baking beads / uncooked rice and pop into the oven to bake for 15 minutes. Remove baking paper and beads, and cook for another 10 minutes.
3. To make the filling: In a heavy bottomed saucepan, add the cream and dark chocolate and melt on a medium heat until smooth. Stir through the vanilla bean paste and set aside. In a small bowl, beat the eggs and then temper them by adding a bit of warmed chocolate cream mixture. Do this slowly as you don’t want the eggs to curdle. Once the egg mixture is warm, stir it through the chocolate cream along with a tablespoon of the Marsala mixture. Set aside.
4. To make the tart: strain the cherries well and line the tart case with them. Pour over the chocolate cream evenly and then pop into the oven to bake for 20 minutes. You want it to be slightly wobbly so keep an eye on it. Allow to fully cool and serve with double cream.
Storage: tart will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my THE Bread and Butter Pudding.
Anisa – The Macadames. xx
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