BLACK FOREST TART  RECIPE BY

KIRSTEN TIBBALLS

Our latest class is a modern interpretation of the classic black forest in tart form, with a
chocolate sable shell, chocolate mousse, white chocolate chantilly cream and sour
cherries, finished with a chocolate spray and chocolate bark garnish! 
INTERMEDIATE

CHOCOLATE SPRAY
WHITE CHOCOLATE CHANTILLY
SOUR CHERRIES
CHOCOLATE CAKE
CHOCOLATE MOUSSE

140 MINS
CHOCOLATE SABLE

These tarts are made using the 200mm x 30mm cake rings.
MAKES 2 tarts

CHOCOLATE SABLE
METHOD
INGREDIENTS

180g (6.35oz) chilled unsalted butter, cubed Preheat the oven to 170°C (338°F).
100g (3.53oz) pure icing (confectioners') sugar In the bowl of a stand mixer fitted with a paddle attachment,
345g (12.17oz) plain (all-purpose) flour combine the butter with the icing sugar and mix until smooth.
60g (2.12oz) Callebaut Cocoa Powder 22-24% Add the flour, cocoa powder, salt, and almond meal and beat
pinch salt until the mixture resembles breadcrumbs.
45g (1.59oz) almond meal Add the egg and continue mixing until it forms a dough. Press
100g (3.53oz) whole eggs the dough into a neat flat square and wrap in plastic wrap be-
plain (all-purpose) for dusting fore placing into the fridge for approximately one hour.
Callebaut Mycryo for dusting On a lightly floured surface, roll the dough to 3mm (1/8 inch)
in thickness. Line two 200mm x 30mm rings with the dough
EQUIPMENT as demonstrated on a tray lined with a silpan mat and trim off
excess dough.
stand mixer Line the tart with heat-proof plastic or scrunched baking paper
rolling pin and fill with uncooked rice or baking beads similar product bake
200mm x 30mm cake rings at 170°C (338°F) for about 12 minutes remove the lining and
aluminum tray continue to bake for an additional 3-5 minutes. Lightly dust with
Demarle Silpain Mat Mycryo when it comes out of the oven and remove the rings
heatproof plastic wrap or baking paper while still hot. Set aside to cool.
uncooked rice or baking beads

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
COCOA NIBS
METHOD
INGREDIENTS

Grind the cocoa nibs to a smaller size. Temper the chocolate

50g (1.76oz) Callebaut Cocoa Nibs
( see our online video for instructions). Brush the outside
150g (5.29oz) Callebaut 2815 Dark Couverture
edge of the tart with chocolate and before it sets sprinkle with
58%
cocoa nibs. Continue until all the tart shell is coated.
EQUIPMENT

pastry brush

CHOCOLATE CAKE

INGREDIENTS METHOD

Preheat the oven to 170°C (338°F). Add the coconut oil to the
45g (1.59oz) coconut oil 
hot water so that it melts and set aside. In the bowl of a stand
105g (3.7oz) hot water
mixer fitted with a paddle attachment, combine the buttermilk,
105g (3.7oz) buttermilk 
egg, vanilla and sugar and beat for approximately 1 minute.
45g (1.59oz) whole eggs
Meanwhile, sift the flour, cocoa powder, baking powder, salt
2g (0.07oz) Heilala Vanilla Bean Paste
and bicarbonate soda together into a separate bowl or onto a
180g (6.35oz) caster (superfine) sugar
sheet of baking paper. Remove the bowl from the stand mixer
180g (6.35oz) plain (all purpose) flour
and add the dry ingredients, folding through by hand using a
40g (1.41oz) Callebaut Cocoa Powder 22-24%
spatula. Add the coconut oil and water mixture and fold until
2g (0.07oz) baking powder
combined. Grease and line two 180mm metal rings with baking
2g (0.07oz) salt
paper as demonstrated and place onto a tray lined with a Silpat
5g (0.18oz) bicarbonate (baking) soda
mat. Place the mixture into the prepared cake rings and bake for
cooking spray, for greasing
approximately 12-15 minutes. Cool at room temperature.
EQUIPMENT
 SUBSTITUTE
stand mixer
45g (1.59oz) coconut oil {for}
180mm entremet rings
45g (1.59oz) vegetable oil
aluminum tray
Demarle Silpat Mat
105g (3.7oz) buttermilk {for}
105g (3.7oz) full cream (whole) milk plus 3g (0.11oz) of fresh
lemon juice

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
WHITE CHOCOLATE CHANTILY
METHOD
INGREDIENTS

420g (14.82oz) fresh cream 35% fat (A)
40g (1.41oz) liquid glucose
5g (0.18oz) Heilala Vanilla Bean Paste
500g (17.64oz) Callebaut W2 White Chocolate
28%
620g (21.87oz) fresh cream 35% fat (B)
Boil the cream (A) with the glucose and vanilla in a saucepan.
Pour the boiling mixture over the white chocolate placed in a
bowl and whisk together. Add in the cream (B) and combine.
Place in the fridge for at least 4 hours prior to whipping.

EQUIPMENT

whisk

CHOCOLATE MOUSSE

INGREDIENTS METHOD

Place the chocolate in a bowl with a sieve on top.

180g (6.35oz) full cream (whole) milk
Place the milk in a saucepan and bring to a boil. In a bowl,
35g (1.23oz) caster (superfine) sugar
combine the caster sugar and egg yolks and mix. Pour the
75g (2.65oz) egg yolks
boiled milk over the egg mixture and combine using a spatula
230g (8.11oz) Callebaut Madagascar Dark
before placing back into the saucepan. Over a low heat, bring
Couverture 67%
the mixture to 80˚C (176°F) while stirring to create an anglaise.
180g (6.35oz) fresh cream 35% fat
Remove from the heat and strain the anglaise over the choco-
EQUIPMENT late, whisking until smooth. Cool to 34°C (93°F). Semi-whip the
cream and fold through the cooled anglaise.
spatula
thermometer
whisk
stand mixer

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
INGREDIENTS

Place the chilled Chantilly cream in the bowl of a stand mixer

250g (8.82oz) frozen or canned sour cherries,
fitted with a whisk attachment and whip to a piping consistency.
pitted and drained
Trim the tops of the cake until you have a disc approximately
EQUIPMENT 10mm in thickness. This is easier if you place the cake in the
freezer for a short time before cutting. Transfer the chocolate
stand mixer mousse into a piping bag fitted with a 12mm plain piping tube
disposable piping bag and pipe a layer of chocolate mousse into the base of the tart.
12mm piping plain piping tube Place a slice of the cake on top of the chocolate mousse. Trans-
fer the whipped Chantilly cream into a piping bag fitted with a
12mm plain piping tube and pipe in a coil on top of the choco-
late cake. Place well-drained sour cherries on top and continue
piping the whipped Chantilly cream in kisses on the surface,
ensuring the cherries are covered.

CHOCOLATE SPRAY

INGREDIENTS METHOD

100g (3.53oz) Cacao Barry Cocoa Butter Melt the cocoa butter in a saucepan and pour it over the dark
100g (3.53oz) Callebaut 2815 Dark Couverture chocolate and stir to melt. Use at 31°C (87.8°F).
58%
EQUIPMENT  NOTE

thermometer This can be made in advance if you keep it warm while making
the rest of the recipe. Otherwise it is best to make right before
spraying.

CHOCOLATE BARK
METHOD
INGREDIENTS

200g (7.05oz) Callebaut 2815 Dark Couverture Temper the dark chocolate ( see our online video for instruc-
58% tions). Cut a strip of guitar sheet or similar plastic 200mm x
300mm. Spread the tempered dark chocolate onto the guitar
EQUIPMENT sheet using a PVC pipe and place a piece of baking paper cut
the same size as the plastic on top. Roll around a 25mm to
guitar sheet 30mm tube and place in the fridge for 20 minutes to set.
PVC pipe
25-30mm tube

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
FINISHING
METHOD
INGREDIENTS

Place the chocolate spray in a spray gun when it reaches 31°C

5 fresh cherries, cut into eighths
(87.8°F) and spray the surface of the Chantilly cream. Unravel
the chocolate garnish and place pieces on top of the tart alter-
EQUIPMENT nating with fresh cherry pieces.
spray gun

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.