This Black Forest Cherry Chestnut Tart has everything a dessert heart desires. Chocolate, fruit and crunch. It’s insanely easy to make and the PERFECT dessert for the holidays.
Merry Christmas everyone!
Today I have SUCH A GOOD recipe for you.
The preparation of this tart is really easy. However, it does take some time for the cherry layer and the chestnut chocolate cream to set. It is therefore best to make it the day before.
Step 1 – The crust
The crust is baked so that it has a nice crunch when you eat it.
It’s made of rolled oats, spelt flour, grated nuts, coconut oil, maple syrup and cinnamon. These ingredients are mixed in a bowl, pressed into the tart pan and then baked for about 20 minutes.
That easy. That quick.
Step 2 – The cherry layer
When recipe testing, I first finely pureed the cherries and cooked this puree with the cherry juice and some agar agar. However, when I ate it, the consistency was too monotonous for me.
Therefore, I have now left the cherries whole. Much, much better.
The cooked and, pitted cherries are cooked with cherry juice and agar agar and then poured into the crust. That must set in the fridge for about 2 hours.
Step 3 – The chocolate chestnut cream
Mmm, mmmm…
For this cream, oat milk and maple syrup are brought to a boil with agar agar. Then chocolate chips and cocoa butter are added to melt. Finally, the chestnuts are added and everything is finely pureed with a blender.
This cream comes on top of the cherry layer and needs some time to set again for another 4 hours or best overnight.
As you can see, the preparation of this incredibly delicious Black Forest Cherry Chestnut Tart is really easy.
Before serving, you can decorate it any way you like.
I have made some chocolate starts and snow flakes by piping melted chocolate on a non-stick parchment paper.
Burnt almonds also go wonderfully with this.
HAPPY BAKING! 🙂
You would like to see more tart recipes? This way:
- „no bake“ plum vanilla tart
- mind-blowing chocolate tahini tart | no bake
- creamy and crunchy raspberry tart
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 8 hours |
| Servings |
tarte (Ø 25cm)
|
- 1 1/3 cups rolled oats
- 1 cup spelt flour or all-purpose flour
- 3/4 cups grated nuts (almonds, hazelnuts)
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cooked cheeries without stone
- 1 cup cherry juice
- 1,5 tsp Agar-Agar
- 100 g chocolate chips I prefer 70% cacao
- 2 cups oat milk or other (plant based) milk
- 1 1/2 cups chestnuts cooked and peeled (250 g)
- 3 tbsp cacao butter
- 1,5 tsp Agar-Agar
- 3 tbsp maple syrup
Ingredients
crust
cherry layer
chocolate chestnut layer
|
|
- Prepare a tart pan (approx. ø 25 cm). Preheat the oven to 170°C / 338°F top/bottom heat.
- In a large bowl, mix together the rolled oats, flour, grated nuts, cinnamon and salt. In a separate bowl, whisk together the melted coconut oil and maple syrup. Empty the liquid to the dry ingredients and mix all well.
- Press the mixture firmly into the tart pan, also along the edge. Bake for about 20 minutes until the edge is lightly browned. Then let cool completely.
- Place the cherries, cherry juice and agar agar in a saucepan and stir. Bring to a boil and simmer for 3 minutes. Remove from heat and let cool for 10 minutes. Then empty into the tart crust. Place in the refrigerator for 2 hours until firm.
- Combine oat milk, maple syrup and agar agar in a saucepan. Bring to a boil and simmer for 3 minutes. Remove from heat. Add the chocolate chips and the cocoa butter and melt. Stir until melted.
- Either put this cream with the chestnuts in a bowl and mix finely with a hand blender or mix in a food processor.
- Pour the chocolate chestnut cream onto the cherry layer. Then place in the refrigerator for at least 5 hours or overnight.
- Decorate the Black Forest Cherry Chestnut Tart before serving (e.g. with chocolate chips, roasted almonds, etc.) and enjoy cold.