Dark Chocolate Cherry Tart

Another one of my inventions. I love dark chocolate, and matching it with sweet cherries is quite nice. This is really rich so it goes better with fresh whip cream or vanilla bean ice cream. Let me know what you think.

Crust

¼ cup toasted coconut

½ cup sugar

½ cup toasted walnuts

¾ cup flour

¼ cup unsweetened cocoa powder

¼ tsp salt

1 stick cold unsalted butter cut into small pieces

Filling

14 oz bittersweet chocolate chopped up

6 Tbsp unsalted butter

2 lightly beaten eggs

¼ cup sugar

1 Tbsp cherry flavored brandy

½ cup coarsely chopped maraschino cherries

Directions

1.       crust: combine sugar, walnuts, and coconut in food processor until finely ground. Add flour, cocoa and   salt and blend in. Add butter and pulse until mixture just comes together. (don’t over mix) Scatter dough   in a greased 11inch fluted tart pan with removable bottom. Press crumbs evenly on bottom and up sides   then prick with a fork all over.

2.       Bake crust in 350 degree oven for 15 minutes or until crust puffs up.

3.       Filling: while crust is baking stir chocolate and butter in a saucepan over low heat until smooth.  Remove from heat and whisk in eggs and sugar. Wisk in brandy and cherries and pour into warm crust.

4.      Return to oven to bake for 12 minutes until filling is set at edges but jiggles at the center. Let tart cool on   a wire rack at least 2 hours before serving. Can be made 3 days ahead and refrigerated.