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Black Forest Tart

1 Ratings

1 Comments

Prep 30 min
Total 2 hr 30 min
Ingredients 8
Servings 12

Enjoy this black forest tart made with chocolate and cherries – a delicious dessert. MORE+ LESS-

By Pillsbury Kitchens

July 1, 2010

Ingredients

Crust

refrigerated pie crust, softened as directed on box

Filling

oz semisweet baking chocolate, cut into pieces

tablespoons butter or margarine

1/4

cup powdered sugar

package (8 oz) cream cheese, softened

can (21 oz) cherry pie filling with more fruit

Topping

cup whipping cream, whipped

oz semisweet baking chocolate, grated

Steps

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1

Heat oven to 450°F. Place pie crust in 9-inch pie pan or 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Bake 9 to 11 minutes or until lightly browned. Cool.
2

In small saucepan, melt 6 oz chocolate and the butter over low heat, stirring constantly; remove from heat. In small bowl, beat powdered sugar and cream cheese. Stir in melted chocolate mixture; beat until smooth. Add 1 cup of the cherry pie filling; blend gently. Set aside remaining pie filling. Spread mixture evenly into cooled crust. Refrigerate 1 hour.
3

In small bowl, mix topping ingredients. Spread evenly over cooled chocolate layer. Spoon remaining cherry pie filling in a band around outer edge of tart. Refrigerate until serving time.

Expert Tips

Make this impressive chocolate-cherry tart up to 24 hours ahead of time and store covered in the fridge. Instead of using grated chocolate, garnish the top of the pie with whipped cream and chocolate curls. Or, garnish each slice with a dollop of whipped cream and a well-drained, stemmed maraschino cherry or a chocolate-covered cherry!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 14g 69% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 150mg; 6%
Potassium: 180mg; 5%
Total Carbohydrate: 35g; 12%
Dietary Fiber 2g 7% Sugars 23g
Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;