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 Fresh Cherry Tart with Cocoa CrustMay, 2007 Serves 12 / A fruit-filled treat for chocolate lovers. Prep tips: Try this with ripe, fresh, sliced plums, too. Use canola instead of coconut oil if you prefer. Cocoa Crust 1/3 cup date sugar 1 1/4 cups whole-wheat pastry flour 2 tablespoons packed cocoa powder 1/3 cup coconut oil 1/8 teaspoon salt 2 egg whites 1 teaspoon vanilla extract Filling 1 1/2 pounds fresh Bing cherries, pitted 4 ounces bittersweet chocolate 2 tablespoons canola oil 1 teaspoon vanilla extract 1 tablespoon Citrus Glaze (left), warmed Mint leaves, for garnish 1. In a food processor, combine sugar, flour, cocoa, oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add egg whites and vanilla extract; process until mixture forms a ball. Press into a 10-inch tart or springform pan and 1 inch up the sides. Freeze for 20 minutes, then bake at 350° for 20—25 minutes. 2. While crust is baking, place cherries in a large saucepan over medium-low heat. Cook for about 5 minutes or until juices begin to release. Cool. 3. Melt chocolate and canola oil in a bowl over simmering water. Stir until smooth, remove from heat, and stir in vanilla extract. Spread over hot crust. 4. Beginning at the outside edge, place cherries in a circular pattern, packing them closely together. Brush with glaze. Garnish and serve. PER SERVING: 227 cal, 46% fat cal, 13g fat, 8g sat fat, 0mg chol, 3g protein, 29g carb, 3g fiber, 34mg sodium |