Ingredients
- chocolate wafer crumbs1 1/4 cup
- white granulated sugar1/4 cup
- butter, melted1/4 cup
- butter1/2 cup
- semisweet chocolate, 6 ounces / 180 g, chopped6 squares
- eggs3
- white granulated sugar2/3 cup
- vanilla extract1 teaspoon
- salt1/4 teaspoon
- all-purpose flour2/3 cup
- cherry pie filling, 21 ounces / 600 g1 can
- semisweet chocolate, 1 ounce / 30 g each, chopped2 squares
- heavy whipping cream1 tablespoon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 20 steps
Preheat oven to 350°F (175°C).
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-inch (30 cm) tart pan with removable bottom.
Place pan on baking sheet.
Bake for 8 to 10 minutes or until lightly browned.
Cool on a wire rack.
In a microwave-safe bowl, melt butter and chocolate; stir until smooth.
Cool for 10 minutes.
In a large mixing bowl, Beat the eggs, sugar, vanilla, and salt until thickened, about 4 minutes.
Blend in chocolate mixture.
Add the flour and mix well.
Pour into crust; spread evenly.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
Cool completely on a wire rack.
Spread pie filling over the top.
In a small microwave bowl, combine chocolate and cream.
Microwave on high for 20 to 30 seconds or until chocolate is melted; stir until smooth.
Cool for 5 minutes, stirring occasionally.
Drizzle over tart.
Chill until set.
