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Black Forest Tart

Cherry pie filling and a melted chocolate drizzle tastefully top a rich, fudgy cake in this elegant dessert from our home economists.

12 ServingsPrep: 35 min. + cooling Bake: 25 min. + chilling

Ingredients

1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1/2 cup butter
6 ounces semisweet chocolate, chopped
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
TOPPING:
1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 tablespoon heavy whipping cream

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter.
Press onto the bottom and up the sides of a lightly greased 11-in.
fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at 350° for 8-10 minutes or
until lightly browned. Cool on a wire rack.
In a microwave, melt butter and chocolate; stir until smooth. Cool
for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and

2 of 2

Black Forest Tart (continued)

Directions (continued)

salt until thickened, about 4 minutes. Blend in chocolate mixture.
Stir in flour and mix well.
Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or
until a toothpick inserted near the center comes out clean. Cool
completely on a wire rack. Spread pie filling over the top.
In a microwave, melt chocolate and cream; stir until smooth. Cool for
5 minutes, stirring occasionally. Drizzle over tart. Chill until
set. Yield: 12 servings.

Editor's Note: This tart is best served the day it is prepared.

Nutrition Facts: 1 slice equals 411 calories, 21 g fat (12 g saturated fat), 86 mg cholesterol, 258 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.