Black Forest Tart


Cherry Pie Filling and melted chocolate drizzled on top of a fudgy cake and chocolate cookie crumbs.

1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted

1/2 cup butter
6 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2/3 cup sugar

1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 tablespoon heavy whipping cream

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.

Place pan on a baking sheet.
Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack.

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.

Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top.

In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.