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Black Forest Pie with Pecan Crust

Black Forest Pie with Pecan Crust

  • 45 minutes
  • 26 ingredients
  • Nut Pie Crust
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • 1 Diamond of California® Pecan Pie Crust
  • Chocolate Mousse Ingredients
  • 3 oz Bittersweet chocolate (60%)
  • 2 oz Semisweet chocolate (48%)
  • 1/4 cup (2 fluid oz) whole milk
  • 2/3 cup (5 fluid oz) cold heavy cream
  • 1 tsp (3 gms) gelatin powder
  • 1 tbsp (15 gms) water
  • Cherry Layer
  • About 25-30 maraschino cherries (drained and dried with a paper towel)
  • Cherry Mousse Layer
  • 1/2 cup (4 fluid oz) cold heavy cream
  • 1 tsp (3 grams) gelatin powder
  • 1 tbsp (15 gms) water
  • 2 tsp amaretto or cherry liqueur
  • 1/2 cup cherries (canned)
  • 1/4 cup water
  • 1/4 cup (50 gms) granulated sugar
  • 1/2 tsp vanilla extract
  • Chocolate Ganache Layer
  • 3 oz bittersweet chocolate coarsely chopped (60%) (I used the Ghirardelli chocolate bars)
  • 1/4 cup (2 oz) heavy cream
  • 1 tbsp unsalted butter
  • Whipped Cream
  • 1 cup (8 oz) heavy cream
  • 1 cup (120 gms) powdered sugar
  • 1/2 tsp vanilla extract
  • Garnish
  • Chocolate Curls or Chocolate Shards (made with 1 cup of chocolate chips)
  • Edible Gold
  • Maraschino Cherries
  • Sprinkles

The Steps

Chocolate Mousse Layer: 

  1. Bloom the gelatin in water. In a tiny bowl, add in the gelatin in the water and let it sit for 5 minutes. Once the gelatin absorbs all the water, the gelatin is ready to use.
  2. Warm milk and gelatin in a small saucepan on medium heat, using a whisk until it is smooth, for 2 minutes. Keep it aside. Now chop the chocolate coarsely, and put it in a bowl over a saucepan filled quarter way with simmering hot water on the stove on medium heat. This method is called bain-marie. Using a spatula, keep stirring it, until the chocolate is all melted and smooth. Keep it aside. Now pour the milk-gelatin mixture into the chocolate and mix it until combined and smooth.
  3. Put the cold heavy cream in a stand mixer, and whip it with a whisk attachment to soft peaks. Fold the whipped cream into the chocolate mixture in 2 additions, until it is smooth. Now pour it into the Diamond of California’s Nut Pecan Pie Crust and smooth it into a layer with a small offset spatula. Now let it set in the fridge for at least 3-4 hours.

Cherry Mouse Layer:

  1. Bloom the gelatin in water. In a tiny bowl, add in the gelatin in the water and let it sit for 5 minutes. Once the gelatin absorbs all the water, the gelatin is ready to use.
  2. In a small saucepan on medium to high heat, add in the cherries, water and granulated sugar. Using a small rubber spatula, mix the mixture. Now let it cook for about 5 minutes, until it starts boiling. Now mash it with a potato masher to break down the cherries. Add in the gelatin mixture and whisk it until it melts into the cherry mixture.
  3. Cook for another 7-10 minutes until the mixture becomes a bit thick and jammy. Switch off the gas. Now put the mixture in a food processor to make it smooth. Strain the mixture into a small bowl. Add in the vanilla extract and whisk to combine.
  4. Put the cold heavy cream in a stand mixer, and whip it with a whisk attachment to soft peaks. Fold the whipped cream into the cherry mixture in 2 additions, until it is smooth.
  5. Place the maraschino cherries in concentric circle starting from the center, to form a flower pattern, all around the tart to cover the entire chocolate layer. Now pour the cherry mixture onto the cherries and smooth it into a layer with a small offset spatula.
  6. Now let it set in the fridge for another 3-4 hours.
  7. Chocolate Ganache Layer:
    1. Place the chocolate into a medium bowl. Now heat the heavy cream in a small saucepan on medium to low heat, until it is hot, but not boiling. Now pour it through a fine sieve into the chocolate mixture. Cover with a lid for a minute. Now whisk the mixture slowly until it is smooth. Add in the butter and whisk again to combine until it is smooth and silky. Make sure it is cool.
    2. Now pour the ganache layer on top of the cherry layer and let it set in the fridge for another 2 hours or overnight.

    Chocolate Shards:

    1. Place the chocolate into a medium bowl. Now heat the heavy cream in a small saucepan on medium to low heat, until it is hot, but not boiling. Now pour it through a fine sieve into the chocolate mixture. Cover with a lid for a minute. Now whisk the mixture slowly until it is smooth. Add in the butter and whisk again to combine until it is smooth and silky. Make sure it is cool.
    2. Now pour the ganache layer on top of the cherry layer and let it set in the fridge for another 2 hours or overnight.

    Whipped Cream:

    1. Put the cold heavy cream in a stand mixer, and whip it with a whisk attachment to soft peaks. Now add in the powdered sugar and vanilla extract and whisk until it forms stiff peaks. Add the whipped cream into a 12 inch pipping bag with a large star tip. Scrap down the whipped cream with a bench scraper, and twist the top of the pipping bag to secure the whipped cream. Now pipe in whatever pattern you want, on top of the ganache layer! Be creative!
    2. Garnish with the chocolate shards, sprinkles and cherries! The tart is ready to serve! Make sure it is always served cold.
    3. The tart keeps in the fridge for upto 3 days! You can make it in advance for any holiday party.

     

     

RECIPE CONTRIBUTED BY THE JAM LAB

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