Name: Chocolate and Cherry Brownie Tart
Yield: makes 26 cm/10 inch tart serves 8–10
Ingredients: 2 tbsp. cherry eau de vie, or cognac with a few drops of bitter almond essence; 3–4 dozen cherries, stoned and soaked in; 1 tsp. vanilla extract; 150 g each light muscovado and vanilla caster sugar; a level tsp baking powder; 120 g plain or ‘00’ flour; 2 tbsp. dark cocoa powder, like Green & Black’s; a pinch of sea salt; a few brace of cherries to decorate the top; 200 g dark chocolate, Valrhona le Noir 68% is the best, keep 50g for the top; 250 g unsalted butter; 4 eggs

Preparation info

makes 26 cm 10 inch tart serves
8–10

Difficulty
Easy

Appears in

Smart Tart

By Tamasin Day-Lewis

Published 2013

About

This is a humdinger of a tart, which I make with fresh cherries in the summer, and a jar of morello cherries in the winter, soaked in Julian Temperley’s cherry eau de vie, which can be skipped by the faint-hearted. The crimson, almondy, cherry whiff embedded in the sludgy, giving, depths of brownie is quite enough, in fact all it takes, to radiate happiness.