Black Forest Tart

Ingredients

Dart Chocolate Crust

• Unsalted butter – 10 TBSP (1¼ sticks) 
• Traditional graham crackers – 15 whole rectangular cookies, broken in small pieces
• Raw sugar – 3 TBSP
• Dark cocoa powder (you can use regular) – 2 TBSP

Chocolate truffle layer filling

• Semi sweet chocolate chips – 2½ cups
• Organic coconut milk – 1¼ cup
• Raw sugar – 1 ½ TBSP
• Unsweetened cocoa powder – 2 TBSP
• Pinch of fine sea salt
• Cherry jelly – 4 TBSP

Ganache Layer

• Heavy cream – 1 cup
• Bittersweet or dark chocolate chips (60% or more) – 1 cup
• Unsweetened cocoa powder and pitted fresh cherries to decorate and serve

Direction

To make the crust

1. Preheat oven to 350°.
2. Melt the 10 tablespoons of butter in a small sauce pan.
3. Place the cookie pieces with the 3 tablespoons of sugar (and the 2 tablespoons of cocoa powder if using) in the bowl of a food processor already attached to the base.  Pulse until you have small crumbs.
4. With the processor running pour in the melted butter, just until the crumbs are very fine and wet, about 20 to 25 seconds.  If there are still big crumbs of crackers, integrate the crumbs stuck to the wall of the bowl and pulse a couple of seconds more.
5. Transfer the crumbs to the baking pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the top edges of the pan with them. 
6. You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 5 to 6 minutes. Take it out of the oven to let it cool down.

To make the chocolate truffle filling

1. Place chocolate chips in a medium bowl. 
2. In a small saucepan heat the 1¼ cup of coconut milk and the 1 ½ tablespoon of sugar just until simmering. Add the 2 tablespoons of cocoa powder and the pinch of salt and mix just until everything is dissolved.
3. Retire from heat and pour over chocolate chips. Wait about a minute and then mix until chocolate is completely melted. Pour into the crust. Chill for about 30 to 45 minutes to let the chocolate set a bit.
4. Using a spoon, drop the cherry jelly across different spots of the truffle layer until all areas are covered. Place in the fridge again while you make the ganache.

To make the dark chocolate ganache

1. Place the cup of bittersweet chocolate chips in a bowl.
2. In a small saucepan bring the cup of cream to a gentle boil. Pour over chocolate chips. Let the cream sit for about a minute, then mix everything until chocolate is completely melted and looks homogeneous. Pour over cherry jelly layer. Transfer to fridge and chill about 6 to 8 hours, ideally overnight.
3. Dust with cocoa powder if desired and decorate with fresh pitted cherries.