Chocolate-Cherry Tart

• 1/2 cup water
• 1/2 cup sugar
• 1 cup (packed) dried Bing (sweet) cherries
• 1/3 cup kirsch (clear cherry brandy)
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 5 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/3 cup dark corn syrup
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon (scant) salt
• 1/2 cup sugar
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• Powdered sugar
• Unsweetened cocoa powder

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

water, sugar, cherries, unsalted butter, sugar, egg, vanilla, flour, cocoa, salt, eggs, corn syrup, unsalted butter, vanilla, salt, sugar, bittersweet, powdered sugar, cocoa powder

Taken from www.epicurious.com/recipes/food/views/chocolate-cherry-tart-107113 (may not work)