Place the Flour, Sugar, Cacao Powder and Salt in the bowl of a food processor. Pulse a couple of times to mix all the dry ingredients (see note 1)
Add the butter cut in small cubes to the dry ingredients. Pulse until the butter is all combined and the dough looks like thin sand.Slowly add the Cold Water, one tablespoon at a time, until it start combining. You may need a little bit more or less water.
Pour the dough on a lightly floured surface and bring it together into a ball. Gently press the ball with the palm of your hand to get a flat disc, cover it with cling wrap and chill in the fridge for at least 30 minutes. (see note 2)
Turn your oven on 180'C.On a lightly floured surface, roll the chocolate tart crust into the desired shape and place it in your tart pan. Prickle the crust with a fork then cover it with baking paper and baking beads or dry beans.
Blind bake the tart for 15 minutes, then remove the baking paper and beads and bake for another additional 10 minutes. Remove from the oven and leave it to cool down completely before filling it with the cherry curd.
Cherry Curd Filling
Blend the Pitted Cherries with the Sugar, Cinnamon and Lemon Juice. When all combined, remove 60 ml - 1/4 cup of the cherry puree and set aside for the choc-cherry drizzle.
Add the Full Fat Milk and Cornstarch, and blend until fully combined.
Pour the Cherry Puree in a Pot and cook the puree until in starts thickening. Bring to a boil and add the Agar Agar. Whisk for a couple of minutes then transfer directly into the pre-baked Chocolate Tart Crust. Set aside to set and cool down.
Cacao Cherry Drizzle
Mix the Cherry Puree and Cacao Powder in a small pot and bring to a boil. Add the Agar Powder, whisk well for a couple of minutes then drizzle over the Chocolate Cherry Tart.
1. This process can be done manually if you do not have a food processor. Simply use a pastry cutter to cut the butter in the dry ingredients, or do it by hands by rubbing the butter and dry ingredients between your fingers.2. Flattening the tart crust into a thin disc while speed up the chilling process, as well as allow for a uniform cooling of the butter.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com