Black Forest Tart Recipe

5 4 4
Black Forest Tart Recipe
Black Forest Tart Recipe photo by Taste of Home
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Black Forest Tart Recipe

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5 4 4
Publisher Photo
Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min. + cooling

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 large 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 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.
Originally published as Black Forest Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p49

Nutritional Facts

1 slice: 411 calories, 21g fat (12g saturated fat), 86mg cholesterol, 258mg sodium, 54g carbohydrate (36g sugars, 2g fiber), 5g protein.

  • 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 large 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
  1. 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.
  2. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  3. In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
  4. 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.
  5. 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.
Originally published as Black Forest Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p49

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Reviews forBlack Forest Tart

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gina.kapfhamer User ID: 8717427 263124
Reviewed Mar. 6, 2017

"A wonderful dessert recipe! Brought this for an office potluck and it was a big hit! Great chocolate flavor."

MY REVIEW
JANENOV46 User ID: 3295323 242605
Reviewed Jan. 26, 2016

"This was not only beautiful, it was delicious and not overly sweet"

MY REVIEW
millielee User ID: 7995975 215448
Reviewed Dec. 20, 2014

"I made this and took it to an Oktoberfest party. The guests voted my dessert as the best and I won a beautiful traveling German stein. I would definitely make this again, it was delicious!"

MY REVIEW
KrystalCarroll User ID: 5024973 159257
Reviewed Jun. 20, 2011

"So Good! It's surprisingly not over the top sweet like you think it would be...the inside is like a really light, fluffy chocolate cake! The sweetest part is definitely the cherry and I used chocolate graham crackers for the crust instead of wafers and turned out great! Goes great with coffee, huge hit, highly recommend!"

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