A.1. Cherry Cobbler Tart #A1

A.1. Original Sauce Recipe Contest Entry. Tangy A1 ganache takes a creamy cherry cobblet tart to new heights!

• Ready In: 35 mins
• Serves: 9
• Yields: 1 tartlet

Ingredients

• 12  ounces  pitted cherries
• 8  ounces mascarpone cheese, softened
• 3  tablespoons brown sugar, divided
• 1  teaspoon vanilla extract
• 1  puff pastry sheet, thawed
• 1⁄4 cup all-purpose flour
• 2  tablespoons unsalted butter
• 4  ounces dark chocolate, chopped
• 3  tablespoons  A.1. Original Sauce
• 1⁄2 cup heavy cream

Directions

1. In a saucepan, cook cherries over medium heat for 6-7 minutes until reduced and cherries have popped. Set aside.
2. Cut 1 sheet puff pastry in 9 equal squares. Spray a 12 muffin tin with nonstick cooking spray. Press each square of puff pastry in 1 muffin compartment. Press dough up sides.
3. Combine mascarpone cheese, 1 tablespoon brown sugar and vanilla in bowl. Spoon mixture evenly between 9 puff pastry cups.
4. Top mascarpone cheese mixture with cherries.
5. In a small bowl, combine flour, 2 tablespoons brown sugar and butter until combined and crumbly. Top cherries with mixture evenly among cups.
6. Bake at 400 degrees for 15 minutes. Remove from oven and let cool until room temperature.
7. Place chocolate in a bowl. Heat heavy cream and A1 sauce in a saucepan over medium heat until hot and almost boiling. Pour over chocolate. Whisk until melted and combined.
8. To serve: Drizzle ganache on plate. Top with tartlet and top with more ganache. Enjoy!