Although I usually make the traditional favorites on holidays, this year included a few new offerings as I branched out to explore new recipes. One big hit was a Black Forest Tart made using a gluten-free approach. The presentation is impressive, but the recipe is simple and easy. Grandson Seth said, “It’s one of the best things he’s ever eaten.” That’s good enough for me to include it in future holiday menus and to share with you!

INGREDIENTS:

CRUST-
1 1/4 cups chocolate cookie crumbs (I used a gluten-free version)
1/4 cup sugar
1/4 cup butter, melted

FILLING-

1/2 cup butter
6 ounces semisweet chocolate or chocolate chips
3 large eggs, room temperature
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2/3 cup flour (I used King Arthur’s Gluten-Free Cup-for-Cup Flour Mix)

TOPPING-

1 can cherry pie filling

INSTRUCTIONS:

In a small bowl, combine wafer crumbs and sugar and mix in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. Note: I found that I needed a few more crumbs to adequately reach the top of the tart pan. I added another 1/4 cup of crumbs, a dab more sugar, and butter.

Place the pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool completely.

In a microwave, melt butter and chocolate; stir until smooth. (Do this in 30-second increments, stirring between each, to avoid chocolate seizing up.)Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla, and salt until thickened. Blend in the chocolate mixture. Stir in flour and mix well.

Pour into crust;, spreading evenly. Bake at 350° until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely. Spread pie filling over the top.

Refrigerate until serving. Slice in small wedges and serve garnished with whipped cream and shaved chocolate.

Use a sharp knife to cut and dip in warm water between slices to make smooth and even cuts.

GRAMMY

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