Black forest bakewell tart
When black forest gateau meets bakewell tart, something magical happens. These two nostalgic desserts combine perfectly.
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Ingredients
- 175g plain flour, plus extra to dust
- 25g cocoa powder, plus extra to dust
- 25g icing sugar
- 125g unsalted butter, chilled and chopped, plus extra to grease
- 1 medium free-range egg
- Splash ice cold water (optional)
- 100g unsalted butter, cubed
- 80g dark chocolate (at least 70% cocoa solids), roughly chopped
- 3 tbsp cocoa powder
- 2 medium free-range eggs, at room temperature
- 100g golden caster or granulated sugar
- 150g ground almonds
- 4 tbsp black cherry jam
- 80g tinned cherries, drained, plus a little of their syrup
- Specialist kit
- 23cm loose bottomed fluted tart tin
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