Black Forest Crostata with Chocolate & Maraschino Cherries
The original Maraschino Cherries
Luxardo Maraschino Originale
- 400g Luxardo Maraschino Cherries + extra to decorate
- 1 tbsp Luxardo Maraschino Originale
- 225g Unsalted butter at room temperature + extra to grease
- 450g Plain flour + extra to dust
- 5 Medium egg yolks
- 170g Caster sugar
- 2 tbsp Cocoa powder
- 1 tsp Vanilla essence
- 1 tsp Baking powder
- Zest of 1 Lemon
- Icing sugar to dress
PREPARATION TIME: 20 mins
RESTING TIME: at least 30 mins or over night
COOKING TIME: 30 mins
Preheat the oven to 180̊ C/350̊ F/gas4. Grease a 28cm round shallow baking tin with a little butter.
Mix the butter and flour in a large bowl or free-standing electric mixer, until it resembles fine sand. It’s important that the butter is at room temperature to achieve a smooth consistency.
Add the egg yolks, sugar, cocoa powder, lemon zest, vanilla essence and baking powder.
Keep mixing until well combined and the mixture starts to form a dough.
Cover the dough with cling film and rest in the fridge for 30 minutes.
Tear off one quarter of the dough and set aside.
On a floured work surface, roll out the remaining pastry until its 0.5cm thick and large enough to line the prepared tin, ensuring the base and sides are completely covered. (If the dough is a little crumbly, push in any stray pieces of dough when you’ve lined the tin.)
Drain the jar of cherries, keeping the syrup to one side to use later. Roughly chop the cherries into small pieces.
Mix the cherries with 4-5 tablespoons of the cherry syrup and 1 tablespoon of Luxardo Maraschino. Spoon the cherry mixture into the pastry case and spread to form an even surface.
On a floured surface, roll out the remaining quarter of the dough and cut into long strips about 2.5cm wide.
Use the strips to create a lattice effect over the top of the cherry mixture. Fold over any excess pastry around the sides to create a 2cm-border.
Place an additional whole cherry in each of the cherry squares between the pastry lattices.
Cook in the oven for 20 to 40 minutes, until the pastry is cooked. Leave to cool in its tin before serving.