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Black Forest Tart

Black Forest Tart

Black Forest Cake was once the pinnacle of all desserts. Every restaurant worth eating at – or that wanted to look like it was worth eating at – had it on the menu. The cake is from, as you might suspect from the name, the Black Forest region of Germany, where it began as a cherry and liquor dessert before morphing into a cake. The cake itself has layers of chocolate cake with lots of whipped cream and cherries stacked between the layers. Some recipes will use rum or kirsch, but the important things are the chocolate, cream and cherries.

Combining these three things can turn anything into a “black forest.” The Coffee Bean and Tea Leaf coffee shop chain in LA, for example, makes a delicious ice blended coffee drink with maraschino cherries, chocolate and coffee called the Black Forest. Faced with a jar of perfectly preserved (in cherry juice) Morello cherries, I decided to make my own version of the Black Forest – in tart form.

I made a crust out of chocolate wafer cookies (you can use the ends of Oreos or similar cookies, with all the filling removed), filled it with a smooth cream cheese filling and topped it with the cherries. The dessert was so simple, yet it managed to seem perfectly balanced. It definitely falls into the comfort food category before the gourmet one, but that’s not always a bad thing, right?

If you don’t have cherries or other fruits are in season, go ahead and top the tart with strawberries, raspberries or some combination of other fruits for a chocolate fruit tart. Don’t forget a little dollop of whipped cream on top of each piece!

Black Forest Tart
Chocolate Crumb Crust
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup butter, melted

Preheat the oven to 350F.
In a medium bowl, combine chocolate crumbs, sugar and butter and stir well. Pat into 9-in. pie plate.
Bake for 15-18 minutes, until firm at the edges.
Cool completely.

8-ounces cream cheese, slightly softened
1/3 cup sugar
2 tbsp heacy cream
1 tsp vanilla extract or 1 tbsp kirsch
approx. 2 cups cherries, pitted
whipped cream

Combine cream cheese, sugar, cream and vanilla (or kirsch) in a medium bowl and beat until smooth. Spread evenly into cooled tart crust. Top with an even layer of fruit and a few dollops of whipped cream before serving.

Serves 8.

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  • Patricia Scarpin
    March 6, 2007

    This tart looks fantastic, Nic – I love the combination of colors!

  • Cupcake Chick (Cheryl)
    March 6, 2007

    Wow, I haven’t had one of those in years. Bringing back an oldie but goodie. Awesome.

  • Abby
    March 6, 2007

    I love those colors together! Fabulous. Smitten has a recipe for homemade Oreos, which I’ve used and they’re great. They would probably make a fantastic crust for this!

  • Laura
    March 7, 2007

    That looks so good! Black Forest Cake is possibly my most favourite cake of all time, so any excuse to eat it is awesome.

  • gauri
    March 8, 2007

    Hi Nic,
    I saw that you are an ardent user of the baker’s edge pan. Could you tell me if it is possible to buy one in LA? I’m in Singapore (and unable to find one here… maybe I havent looked everywhere of course) but my sis in visiting LA, and I want to ask her to get one.
    If you leave a reply here, I’ll be back to check.

  • Lori
    March 8, 2007

    I’ve never liked Black Forest anything. It’s one of those cakes that I love to hate. But this Black Forest tart looks like something that I’d be willing to try!

  • Linda
    March 8, 2007

    looks amazing! the crust looks like the best part! the colors in this photo really turned out beautifully. nice work.

  • Anuhea
    March 9, 2007

    Hi, came across your blog through multiple links on other blog’s sites…and though my blog is not as much recipes as dining reviews, I love to bake and have adored looking at all your pictures and yummy recipes I hope to try. Come say hi on my blog sometime!

  • Peabody
    March 10, 2007

    Though the tart looks yummy I am thinking about that Black Forest coffee drink….so unusual.

  • Yinzi
    March 10, 2007

    Hi…I’m a fan of your blog! I’ve tried several recipes so far, and none have disappointed. I did do some tweaking as I’m asian, and asians don’t like over sweet stuff, but all the recipes did come out all right!

    I used your chocolate cake and ganache recipe for my brother’s 21st birthday, and sandwhiched them together with white chocolate mousse. Everybody loved it, and some guys even took a second slice. Thanks!!!!

  • Pritya
    March 15, 2007

    Hi Nic, what a yummy looking tart. Your recipe seems simple and exotic both. Would be quite a delight to try out. Thank you for the same. Black Forest happens to be a hot favourite everywhere – as you rightly say – the pinnacle of desserts.

  • Cara
    April 1, 2007

    i just made this, and it’s chilling out in my fridge as i type! i’m taking it to dinner tonight (early easter celebration with the ils) i’m excited to hear what the family thinks! this was super easy to whip up! and will be making it again soon!

    i love the new look of the new site!

  • Holly
    June 3, 2008

    could you substitute milk for the cream?

  • Sina
    September 22, 2008

    I’m from and live in the Black forest in Germany and think your version looks pretty funny and tasty 😉
    But I’m sure no one of you ever tried an Original piece of the Black forest cake. You’ll never want to eat a “fake cake” after again…The lowest layer is soaked with Kirsch and the cherries on it, too. Some cakes are so high it’s hard to eat.
    If you ever visit Germany, don’t miss the beautiful region and this cake…

    Me, I love the American recipes like cupcakes and cookies most – that’s what I’m baking most. Great recipes, thanks!

  • Hayley
    July 22, 2009

    jai bien aimer ma lecture!

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