Chocolate-Cherry Tart

• 3 tablespoons melted unsalted butter
• 1 1/3 cups chocolate cookie crumbs
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 large eggs
• 2 cups milk
• pinch salt
• 3 ounces chopped bittersweet chocolate
• 2 tablespoons unsalted butter
• 1/3 cup sugar
• 1 pound halved, pitted bing cherries
• 2 teaspoons cornstarch

1. Preheat oven to 350u0b0F. Stir 3 Tbsp. melted unsalted butter into 1 1/3 cups chocolate cookie crumbs; press into a 9-inch tart pan. Bake 5 minutes.
2. Beat 1/4 cup cornstarch, 1/2 cup sugar and 2 large eggs until smooth. Heat 2 cups milk and a pinch of salt until it simmers, whisking. Ladle 1/3 of milk into egg mixture, whisking, then pour back into pan. Lower heat; cook, whisking, until thickened. Strain and whisk in 3 oz. chopped bittersweet chocolate, stirring until melted. Cool 5 minutes; whisk in 2 Tbsp. unsalted butter. Pour into crust; chill at least 2 hours or overnight.
3. In a pan, cook 1/3 cup sugar and 1/2 cup water, swirling pan occasionally, until mixture turns light amber. Add 1 lb. halved, pitted bing cherries; cook, stirring, for 5 minutes. Remove cherries from liquid. Mix 2 tsp. cornstarch with 1 Tbsp. water and add to cherry liquid; cook for 2 minutes. Transfer cherries and liquid to bowl and chill. Spoon cold compote over tart.

butter, chocolate cookie crumbs, cornstarch, sugar, eggs, milk, salt, bittersweet chocolate, unsalted butter, sugar, bing cherries, cornstarch

Taken from www.myrecipes.com/recipe/chocolate-cherry-tart (may not work)