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BLACK FOREST CHERRY FROZEN TART

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INGREDIENTS

CRUST:
32 
(8 ounce) chocolate wafer cookies
1 
tablespoon granulated sugar
5 
tablespoons unsalted butter
1 
tablespoon semisweet or dark chocolate chips
FILLING:
3/4 
pound frozen pitted dark sweet cherries, halved
1 
cup dark chocolate chips
1 1/2 
cups heavy cream, divided
2 
tablespoons maraschino cherry juice or kirsch (cherry brandy)
2 
tablespoons granulated sugar
whipped 
cream, chocolate shavings and maraschino cherries, for topping

DIRECTIONS

  • Lightly grease bottom and sides of a 9 or 9 1/2-inch tart pan (with a removable bottom).
  • In the bowl of a food processor, combine wafer cookies and sugar. Process to a fine crumb.
  • In a medium microwave-safe bowl, combine butter and chocolate chips. Microwave on HIGH for 1 minute; stir. Microwave on HIGH in 15 second intervals, stirring, until melted and smooth.
  • Pour butter mixture into food processor. Pulse with the crumbs until well combined.
  • Press crumb mixture into bottom and sides of prepared tart pan, using the bottom of a drinking glass to firmly press the mixture into the pan. Place pan on a baking sheet, then freeze 1 hour until firm.
  • When crust is firm, top with a single layer of halved cherries, cut-side down (you might not use all the cherries). Return to freezer while you prepare the filling.
  • In a large microwave-safe bowl, combine chocolate chips and 1/4 cup heavy cream. Microwave on MEDIUM in 20-second intervals, stirring, just until melted and smooth. Stir in maraschino cherry juice.
  • In the bowl of a stand mixer, beat remaining heavy cream and sugar on high speed until soft peaks form. Stir in 1/3 of the whipped cream mixture into the melted chocolate mixture. Fold in the remaining whipped cream mixture until just incorporated.
  • Carefully spread mousse over cherries in tart pan; smooth top with an offset spatula. Return to freezer to chill 1 hour until firm.
  • Top with whipped cream, chocolate shavings and maraschino cherries just before serving.
  • *Adapted from Love and Olive Oil.