Chocolate Cherry Almond Tart

I originally made this tart to thank my father-in-law for fixing a problem on my car.  He loves cherries (like I do!), and I knew I wanted to do something chocolatey with a bit of a bite to compliment the sweet red beauties.

This tart turned out to be just the ticket!

I recommend keeping it refrigerated until you serve it, and to refrigerate any leftovers you may have (though they are sure to disappear quickly if there are any).

Chocolate Cherry Almond Tart

Ingredients:
Crust:

1 c. flour
1/4 c. cocoa
1/4 c. toasted hazelnuts, finely ground
1/2 c. powdered sugar
1/4 tsp salt
1/2 c. + 1Tbs unsalted butter, cold and cut into pieces
1 egg

Ganache:

8 oz semi-sweet chocolate, chopped (or chips are fine)
3/4 c. heavy cream
1 1/2 tsp almond extract
2 Tbs butter

Topping:

Cherries (pitted)
chopped almonds

Directions:
Crust:

Combine flour, cocoa, powdered sugar, almonds, and salt in a food processor.  Add butter pieces and pulse until the mixture becomes course crumbs.  Add egg and pulse until the mixture comes together (about 12 pulses or so).  Form a ball with the dough, cover with plastic wrap, and refrigerate at least 2 hours (I let mine sit overnight).

Remove dough from fridge and let sit for a couple minutes so it is not rock hard as you try to roll it out (about 10 minutes).  Place dough between 2 sheets of wax paper and roll into a circle about 1/4" thick.  Transfer dough to a 12" tart pan and press dough into the sides and remove any dough that sits above the edge.  Pierce the bottom with a fork several times.  Place pan into the freezer for 1/2 an hour.

Preheat oven to 375.

Remove pan from freezer and lightly butter the shiny side of a piece of aluminum foil.  Place foil, butter side down on the unbaked crust.  Bake 20-25 minutes.  Remove foil and bake an additional 10 minutes.  Remove from oven and let cool completely before filling the crust.

Ganache:

Chop chocolate and place in a heat-proof bowl.  Set aside.

In a small saucepan, heat cream, butter, and extract until boiling.  Immediately pour the mixture over the chopped chocolate and cover with a piece of aluminum foil.  After a few minutes (I think I waited between 5 and 10 minutes), remove foil and stir the mixture until velvety and smooth.  Pour into your cooled crust.

Topping:

Place pitted cherries into the ganache and sprinkle with almond bits.

Allow the ganache to set before serving.