Black Forest Cheesecake Tart

Are you still looking for a last minute recipe for the holidays? If you're a chocolate and cherry lover you may want to keep reading!

If you follow me over on Instagram you may have seen that I collaborated with Silikomart in creating an original recipe for this particular mould. If you'd like to check it out you can do so here.

To make this Blackforest recipe I also used the Silikomart Kit tart Meringué which comes with a perforated tart ring to bake the crust which is then topped with the cheesecake filling and the cream topping is formed in the silicone mould which is frozen and takes the shape of the 'Meringué' topping. But fear not, if you can't get your hands on one of these kits you can also make the cake with a regular tart tin and pipe the cream topping by hand. I have included instructions for both methods in the recipe below!

The recipe consists of 5 components;

A crunchy chocolate base, a thin layer of tart cherry jam, a fragrant cherry 'cheesecake' filling, a creamy topping all decorated with dark chocolate shards and fresh cherries. It's the many textures and flavours of this dessert that makes it a favourite of mine.

I really hope you enjoy making (and tasting!) this recipe! As always, be sure to tag me on social media if you try it out. @addictedtodates and #addictedtodates. I would love to share your pics across my channels.

Christina x

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Black Forest Tart de Meringue

Serves: 8

Prep time: 45 mins

Set time: 6 hours

Equipment:

• Silicone mould (I use the Silikomart Kit tart de meringue which includes a silicone mould for the topping and a tart tin for baking the base)

• OR piping bag for the topping + perforated tart ring

• Silicone mat or baking paper

INGREDIENTS

BASE

2+1/4 cups almond flour

4 tbsp coconut sugar

4 tbsp cacao powder

2 tbsp ground flaxseeds

5 tbsp water

1 tsp freeze dried strawberry or berry powder (optional)

1 tbsp coconut oil (melted)

1/4 tsp ground cinnamon

Additional coconut oil for greasing

FILLING

1 cup cherries (pitted) fresh or frozen and defrosted

2 cups soaked cashews (soaked in water for 4 hours and rinsed)

1 tsp vanilla bean paste

1/2 tsp almond extract

1/2 cup maple syrup

1 tbsp lemon juice

2 tbsp cacao butter or coconut oil (melted)

JAM

1 cup frozen cherries

2 tbsp coconut sugar

1/2 tsp agar agar flakes

CREAM TOPPING

300ml plant based whipping cream (soy, coconut or rice based)

1 tsp vanilla bean paste

PREPARATION

BASE

1. Preheat the oven to 170°C (338°F).

2. Mix the ground flaxseeds and water together in a bowl and allow to sit for 5 minutes (flax egg).

3. Add the remaining ingredients to a large bowl. Stir the flax egg into the dry ingredients and knead to form a dough.

4. Roll the dough out using a rolling pin in between 2 sheets of baking paper.

5. Use the tart ring to cut the base for the tart.

6. Roll out the remaining dough into a large strip and sit this around the edges of the tart ring. Trim off any edges.

7. Bake in the oven for 15-20 minutes over the perforated silicone mat AirMat.

8. Remove from the oven once evenly cooked and allow cool completely before removing from the tart ring.

CHERRY JAM

1. Add all the ingredients to a saucepan and bring to the boil.

2. Reduce the heat to a simmer and allow to cook for 3-5 minutes, stirring to avoid lumps.

3. Allow the mixture to cool slightly before adding a thin layer on top of the tart base using a spatula.

FILLING

1. Place all the ingredients into a high-speed blender and blitz until completely smooth and creamy without any lumps.

2. Pour the mixture into the tart base and smooth out the top using a spatula.

3. Freeze for a minimum of 6 hours to set.

CREAM TOPPING

1. Place all the ingredients into a bowl and whisk until combined.

Using Kit Tarte Meringué

1. Pour the mixture into the silicone mould of the Kit Tarte Meringué and sit on top of a baking tray of plate.

2. Tap out any air bubbles.

3. Freeze for a minimum of 6 hours to set.

4. Once completely solid, unmould the cream toppings and place on top of the tart.

Using Piping method

2. Transfer the rice cream topping to a piping bag

3. Allow to set in the fridge for at least 1 hour (or whilst the tart is setting if making the rice cream in advance)

4. Pipe the mixture on top of the set cake

ASSEMBLY

1. Decorate with some grated dark chocolate, fresh cherries and mint leaves

2. Cut the cake whilst frozen for clean cut slices.

3. Allow the cake to defrost for 40 mins to an hour before serving

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