A mouthwatering dessert, Rauschenburg Tart combines sweet and sour flavours to make a tart that is slightly different.
Serve in small zuedges for dessert, or with coffee.
4 oz. plus
1 teaspoon unsalted butter, melted
8 oz. crushed digestive biscuits
1 tablespoon sugar
6 oz. dark cooking chocolate melted with
1 oz. butter
1 lb. canned stoned Morello cherries, drained
6 fl. oz. sour cream
1 tablespoon whisky
1 egg white, stiffly beaten
2 oz. Chocolate Caraque
8 walnut halves
Lightly grease a 7-inch loose-bottomed, round cake tin with the teaspoon of butter. Set aside.
In a medium-sized mixing bowl, com-bine the crushed biscuits , sugar and the remaining butter with a wooden spoon. Lightly press the crumb mixture into the prepared cake tin, covering the bottom and halfway up the sides of the tin. Place the tin in the refrigerator to chill for about 30 minutes.
Remove the tin from the refrigerator. Pour the melted chocolate mixture into the biscuit case, tipping and rotating the tin to completely cover the crust. Set aside for 30 minutes or until the chocolate has set. Place the cherries in the case.
Place the sour cream and whisky in a medium-sized mixing bowl and, using a kitchen fork, beat them together until they are thoroughly combined. Using a metal spoon gently fold in the egg white. Pour this mixture over the cherries.
Decorate the tart with the chocolate caraque and walnut halves and serve.