During Hot Days Enjoy A Slice Of Frozen Black Forest Tart

This recipe takes the concept of a black forest cake and remakes it into a tart. The overall concept of the black forest cake is still there except this black forest will keep you cool in the summer.

Get the frozen black forest tart recipe below and enjoy a wonderful and cooling dessert.

Ingredients

CRUST:

8 ounces chocolate wafer cookies (about 32 cookies)

1 tablespoon granulated sugar

pinch salt

5 tablespoons unsalted butter

1 tablespoon semisweet chocolate chips

FILLING:

1 pound sweet cherries, pitted and halved

1 cup semisweet or dark chocolate chips

1 1/2 cups heavy cream, divided

2 tablespoons kirsch (clear cherry brandy)

2 tablespoons granulated sugar

additional whipped cream, for topping (optional)

Instructions

To prepare crust, pulse cookies, sugar, and salt together in a food processor until finely ground and no large chunks remain. In a microwave safe container, warm butter and chocolate chips until melted and smooth. Drizzle over crumb mixture and pulse until evenly moistened. Press mixture into the bottom and up the sides of a lightly buttered 9-inch fluted tart pan with removable bottom. Tip: use a flat-bottomed glass or measuring cup to easily and firmly press the crumb mixture into the tart pan for nice, crisp edges.
Place tart pan on a baking sheet and freeze for at least 1 hour or until firm. Arrange halved cherries in a single layer in the bottom of the pan; return to freezer until ready to use. Reserve any leftover cherries for garnish.
To prepare filling, place chocolate chips and 1/4 cup cream in a microwave safe bowl. Microwave on medium heat, stirring every 15 to 20 seconds, until chocolate is just barely melted and smooth. Stir in kirsch and let cool to lukewarm.
In a metal mixing bowl or the bowl of a stand mixer, whip remaining heavy cream and granulated sugar until it forms soft peaks. Add 1/3 of whipped cream to melted chocolate to lighten; add remaining whipped cream and fold until just incorporated and no streaks remain.
Pour mousse into crust, spreading into crevices between cherries. Smooth top with a spatula. Return to freezer and and freeze for at least 1 hour or until completely firm. Let sit at room temperature for 15 minutes before slicing and serving, topped with additional whipped cream and cherries, if desired.