Black forest bakewell tart - delicious. magazine

Name: Black forest bakewell tart - delicious. magazine
Ingredients: For the pastry; 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); For the filling; 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

www.deliciousmagazine.co.uk

When black forest gateau meets bakewell tart, something magical happens. These two nostalgic desserts combine perfectly.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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