Go Back
Print

Black Forest Tart

With a chocolate cookie crust, a rich chocolatey, fudge-like middle, and topped with cherry pie filling, chocolate curls, and whipped cream!
Course Tart
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For crust:

  • 24 Oreo sandwich cookies not Double Stuf, crushed into fine crumbs
  • 1/4 c. granulated sugar
  • 4 tbsp. butter melted

For filling:

  • 8 oz. semi-sweet baking chocolate broken into pieces
  • 1/2 c. butter
  • 3 eggs
  • 2/3 c. sugar
  • 1 tsp. vanilla
  • 2/3 c. all-purpose flour

For topping:

  • 1 can cherry pie filling
  • 2 oz. semi-sweet baking chocolate
  • 1 tbsp. heavy cream
  • chocolate curls
  • whipped cream

Instructions

For crust:

  • In a medium bowl, stir together cookie crumbs, sugar, and butter.
  • Press into the bottom and up the sides of an 11-inch fluted tart pan.
  • Bake at 350 degrees for 8-10 minutes, or until the edges appear crispy.
  • Remove to a wire rack.

For filling:

  • In a large microwave-safe bowl, combine the butter and chocolate.
  • Microwave for 1 minute, stir, and continue microwaving at 10-20 second intervals until mixture is melted and smooth.
  • In a large bowl, whisk together eggs, sugar, vanilla, and flour.
  • Gradually add the egg mixture to the chocolate mixture, whisking continuously, and mix until smooth.
  • Pour into crust.
  • Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
  • Remove to a wire rack to cool completely.

For topping:

  • Spread pie filling evenly over the tart.
  • In a small microwave-safe bowl, heat the chocolate and heavy cream at 15-second intervals, stirring until smooth.
  • Drizzle the chocolate over the pie filling.
  • Refrigerate until thoroughly chilled.
  • Sprinkle with chocolate curls and serve with whipped cream.

Notes

For chocolate whipped cream, whisk about 2 tbsp. cocoa powder into a thawed 8 oz. container of whipped cream.