Cherry Tart with Cocoa Nib Crust

Name: Cherry Tart with Cocoa Nib Crust
Yield: makes 1 (9-inch) tart
Ingredients: 1 pound Chocolate Sugar Dough (page 132); 1/2 cup cocoa nibs; 1/2 cup chopped almonds; 1/2 cup milk; 1/2 cup heavy cream; 1 vanilla bean, split and seeded; 3 large eggs; 3 tablespoons sugar; 3 tablespoons arrowroot or cornstarch; 1/2 teaspoon almond extract; 1 teaspoon nut liqueur (such as Frangelico or Amaretto) (optional); 1 teaspoon kosher salt; 2 cups pitted sour cherries (preferably fresh, or frozen)

December 9, 2011

Chocolate crust cradles a bevy of “superfoods,” including almonds, cherries, and eggs. Inspired by the French classic clafoutis, this tart is “choc full” of cherries. They float jewel-like inside a sweet, vanilla-scented custard. By the way, here are three good ways to pit a cherry: (1) Use an old-fashioned vegetable peeler that has a curved edge on top to scratch around the top of the cherry pit, then dig around the stone, scoop under it, and it will pop right out; (2) use a paring knife as above (but watch out—it’s easy to slice your fingertips); (3) use a cherry-pitter carried by some gourmet kitchen stores—a special tool invented just for this job! This recipe requires only half a batch of the Chocolate Sugar Dough—make a full batch and freeze half for future crust or cookie needs.

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