Decadent delight!

A hint of almond flavor in the silky-smooth fudgy filling makes this dessert extra dreamy

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Black Forest Tart

Piled high with fluffy whipped cream.

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 tsp. salt

6 Tbs butter, at room temp.

1/3 cup + 2 Tbs. sugar

1 egg

2 cups heavy cream

2 cups dark chocolate chips

1/2 tsp. almond extract

Pitted dark sweet cherries, dark chocolate shavings and chocolate sauce (optional)

1 Heat oven to 350°F. Coat 9" tart pan with removable bottom with cooking spray. In medium bowl, combine flour, cocoa powder and salt. On medium speed, beat butter and 1/3 cup sugar until smooth. Beat in egg then flour mixture until dough forms. Press in pan. Using fork, prick bottom all over. Bake until baked through in center, 15 min. Transfer to rack; cool.

2 In small pot, over medium heat, bring 1 cup cream to simmering. Remove from heat; stir in chocolate chips and almond extract until melted and smooth. Transfer to bowl; let cool. Spread in crust. Chill until firm, about 1 hr.

3 When ready to serve, on medium-high speed, beat remaining 1 cup cream and 2 Tbs. sugar until stiff peaks form, 1–2 min. Spread whipped cream over tart. If desired, garnish with cherries and chocolate shavings and then drizzle with chocolate sauce.

SERVINGS: 10
ACTIVE time: 1 hr.
TOTAL time: 3 hrs.

Grilled Asparagus Salad

We tossed this tasty side with a quick-prep dressing plus grilled queso blanco for even more smoky goodness

1 lb. asparagus, trimmed

2 Tbs. olive oil

1/4 tsp. salt

1/4 tsp. pepper

4 (1/2") thick slices queso blanco, about 5-oz.

2 Tbs. lime juice

2 Tbs. chopped cilantro