It had been a while now & I'd been bringing bags of cherries home only to see them vanish quick. My husband & my son can't keep their hands off cherries in the summer - hence the vanishing act. Last weekend finally I did deal with my two boys, that if can resist this time, they will get something new. I didn't have time to bake the shell so I used my Favorite keebler Graham cracker shells. This recipe was quick & divine. A lot of inspiration was derived from one of my favorite bloggers Lindsey @ hotpolkadot.com , but I played with the contents & fillings. I'm definitely gonna bake a shell next time ( Look at Lindsey's pictures .. absolutely Mouthwateringg.. ) For now, heres what I did..
2 lbs pitted cherries (6 cups)
Juice of 1/2 Lime freshly squeezed
Juice of 1/2 Orange freshly squeezed
1/2 cup sugar
1/2 Stick unsalted butter
1/2 cup heavy cream
1/4 cup chopped roasted hazelnuts
Preparing the preserve = The Filling..
We start by pitting our cherries.
I don't have a fancy tool to pit cherries, my method is simple, cit a cherry in half & use you hands to pop out the seed. This method is comparatively hassle-free & leaves less of the cherry blood on your kitchen counter.
Heres an interesting link to 4 different ways to pit a cherry.
Combine cherries with sugar; stir into cherries.
Bring to a full boil, stirring, over high heat.
Add lemon juice & orange juice along with some orange zest & return to a boil
Keep stirring constantly, boil 1-2 minutes.
Remove from heat and skim off foam.
Immediately spoon preserve into a jar.
For Dark Chocolate Hazelnut Ganache: -
Place the finely chopped chocolate and butter in a medium bowl and set aside.
Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 3-4 minutes.
Pour cream mixture over chocolate and butter and let sit until melted, about 5 minutes.
At this stage mix in finely chopped roasted hazelnuts.
Keep stirring gently until smooth.
Assembling the Tart: -
We need to do this step quick & carefully & complete it while shells are still in the foil protection.
Take the shells out of refrigerator & line them up on a tray.
Gentlely drop 2 spoonfuls cherry preserve in each tarlette.
Pour almost 3 spoonfuls ganache into each shell and quickly transfer to the refrigerator.
Chill until set, about 2-3 hours.
Time to enjoy the labor of your hard work.
I loved my Graham Cracker shells, they a delicate though...
Shell crumbling, preserve oozing out yum..yumm... Sinful !!!
I loaded my Tart with some extra cherry love..
Let me know how you like it !