- Servings: 8-12
- Prep Time: 15
- Cook Time: 75 minutes
- Total Time: 2 hrs 15 mins, plus cooling time
|For The Crust:|
|8 Tbsp||Real Butter, 1 stick), melted|
|3 Tbsp||Granulated Sugar, divided use (3 tb for crust and 6 tb for cherry-amaretto sauce|
|1||Vanilla Bean, halved, seeds scraped, bean reserved (for cherry amaretto sauce|
|1¼ cups||All-purpose Flour|
|For The Filling:|
|24 oz||Dark Chocolate Chips|
|2||(8 Oz Each) Whipping Cream|
|1 tsp||Vanilla Extract|
|For The Cherry-amaretto Sauce:|
|2||(12-ounce) Bags Frozen Cherries, about 4 cups), or use fresh cherries if in season|
|3 Tbsp||Granulated Sugar|
|1||Reserved Vanilla Bean Pod|
For the crust:
Combine melted butter, 3 Tbs. granulated sugar, vanilla bean seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick crust all over with a fork and bake in a preheated oven set at 350°F with placing crust in the middle rack to bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack.
Make the ganache filling. Place the dark chocolate in a heat safe bowl; set aside. In a medium sized saucepan, heat whipping cream until it just starts to boil. Pour the cream over the dark chocolate chips, and let sit for 5 minutes without stirring. After 5 minutes, add the pure vanilla extract and stir the mixture using a wooden spoon until smooth and glossy. (This will take about 1-2 minutes of continuous stirring.) Pour the ganache over the cooled prepared crust and allow the filling to cool completely. Cover with plastic wrap and place in the refrigerator for at least 3 hours or until set. Serve cold.
For the Cherry-Amaretto sauce:
Place cherries, amaretto, 6 Tbs. granulated sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat; stir to combine. Bring to a boil, and then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes. Remove from heat and remove vanilla bean pods and let cool. Serve sauce with slices of tart.
My newest recipe creation. I used real vanilla bean scrapings in the crust and cooked down some tart cherries with some Amaretto and the rest of the vanilla bean to use as a topping! The ganache tasted like a dark chocolate truffle and it was quite yummy and very rich!