Chocolate-Cherry Tart

Ingredients

• 2 cups flour 
• 0.3 cup corn syrup dark
• 1 cup cherries dried sweet packed ()
• 1 large eggs 
• 3 large eggs 
• 0.3 cup brandy (clear cherry brandy)
• 12 servings powdered sugar 
• 0.5 teaspoon salt (scant)
• 6 ounces bittersweet chocolate unsweetened chopped (not )
• 0.5 cup sugar 
• 0.3 cup butter unsalted melted ()
• 12 servings cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer
• tart form

Directions

1. Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil.
2. Add cherries.
3. Remove mixture from heat; cool 30 minutes.
4. Mix in kirsch. Cover and refrigerate 1 day.
5. Using electric mixer, beat butter in large bowl until fluffy.
6. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day.
7. Preheat oven to 350°F.
8. Drain cherries, reserving cherry syrup.
9. Sprinkle cherries in crust.
10. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl.
11. Add sugar and 1/4 cup cherry syrup; beat to blend.
12. Mix in chocolate.
13. Pour filling into crust.
14. Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with powdered sugar and cocoa.
15. Serve warm or at room temperature.