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Author Notes: This is definitely an everyday tart because of it’s light flavor. The tart shell is made with 100% whole wheat pastry flour, and the chocolate filling only uses one egg. I may even go so far as to say it may be paired well with a coffee or tea for breakfast. —fraîchement
Makes 1 tart
French Tart Shell modified from David Lebovitz
- 3 oz unsalted butter, cut in pieces
- 5 oz whole wheat pastry flour
- 1 tbsp vegetable oil (I used extra virgin olive oil)
- 2 tbsp warm water
- scant 1 tbsp granulated sugar
- pinch of salt
Filling & Topping
- about 8 cherries, halved and pitted
- 10 tbsp cocoa powder
- 1/2 c buttermilk
- 1/4 c granulated sugar
- 1/4 c packed light brown sugar
- 1/2 c flour
- 1 egg
- Preheat oven to 400ºF. In a large oven-proof bowl, add all the tart ingredients, except for the flour. Place into the oven for 10 minutes. Take out, and be careful! The bowl is very hot. Add in the flour, and immediately mix. You should have a ball, in which you will place onto the tart pan. Using your utensil of choice, begin to spread the dough along the pan. Once the dough is warm enough to touch, use your fingers and palms to even out. The dough should look like the picture below. Then, with a fork, poke the tart dough about ten times. Bake for 15 minutes, just enough time for the edges to brown.
- In a large mixing bowl, add the cocoa powder and buttermilk. whisk together, then add the sugars. Whisk in the egg. Slowly incorporate the flour. Pour and spread into tart shell. Place halved cherries atop the mixture. Bake for just under 20 minutes.
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