This rich tart needs only a scoop of vanilla ice cream or spoonful of whipped cream and a sprinkling of grated chocolate or icing sugar to top it off. Choose California walnuts to ensure freshness and flavour.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2004
Chocolate Pastry: In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Into separate bowl, sift together all-purpose flour, cocoa powder, baking powder and salt ; sift again. Stir into butter mixture in 2 additions to make soft dough. In small handfuls, press about two-thirds over bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom.
Form remaining pastry into disc; between waxed paper, roll out to 9-inch (23 cm) circle. Using fluted pastry wheel or sharp knife, cut into 1-inch (2.5 cm) thick strips. Refrigerate strips and shell until firm, about 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In bowl, beat together brown sugar, corn syrup, butter and cornstarch until combined; beat in egg and vanilla. Stir in walnuts and cherries. Scrape into pastry shell.
Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Arrange pastry strips over filling to leave 1/4-inch (5 mm) space between each. Trim ends of strips; press to adhere to rim. Brush strips with egg wash. Bake in bottom third of 375°F (190°C) oven until pastry is firm and edges have darkened, about 40 minutes. Let cool on rack. (Make-ahead: Cover for up to 24 hours.)
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 166 mg
- Protein 7 g
- Calories 438.0
- Total fat 26 g
- Cholesterol 87 mg
- Saturated fat 9 g
- Total carbohydrate 49 g
- Iron 15.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 15.0