Forêt Noire Tart by Garuharu

In true Garuharu style, Chef Yun Eungyoung gives a modern twist to Forêt Noire, or Black Forest, cake to turn it into one of her signature tarts. The base of this tart makes a delicious chocolate contrast between a crumbly cocoa streusel and a brownie-like, rich chocolate biscuit. Instead of using Kirsch, Chef Yun opts for a bright red cherry cream to top the biscuit. No Forêt Noire would be complete without a vanilla bean and dark chocolate whipped cream piped on top of the cherry cream for a colorful and polished finish.