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Black Forest Crostata with Chocolate
& Maraschino Cherries

Blood and
Sand (2 ways)

PREPARATION TIME:
20 mins
RESTING TIME:
at least 30 mins or overnight
COOKING TIME:
30 mins
SERVES:
8-10

INGREDIENTS
400g Luxardo Maraschino Cherries + extra to decorate
1 tbsp Luxardo Maraschino Originale
225g Unsalted butter at room temperature + extra to grease
450g Plain flour + extra to dust
5 Medium egg yolks
170g Caster sugar
2 tbsp Cocoa powder
1 tsp Vanilla essence
1 tsp Baking powder
Zest of 1 Lemon
Icing sugar to dress

INGREDIENTS
25ml Luxardo
Sangue Morlacco

25ml Scotch Whisky
25ml Sweet Vermouth and
25ml Orange juice
Cubed Ice
1 Luxardo Maraschino
Cherry
for garnish
Dark chocolate
Mixed spice
Orange peel

METHOD

Preheat the oven to 180̊ C/350̊ F/gas4. Grease a
28cm round shallow baking tin with a little butter.
Mix the butter and flour in a large bowl or free-standing
electric mixer, until it resembles fine sand. It’s important
that the butter is at room temperature to achieve a
smooth consistency. Add the egg yolks, sugar, cocoa
powder, lemon zest, vanilla essence and baking powder.
Keep mixing until well combined and the mixture starts
to form a dough. Cover the dough with cling film and
rest in the fridge for 30 minutes. Tear off one quarter
of the dough and set aside. On a floured work surface,
roll out the remaining pastry until its 0.5cm thick and
large enough to line the prepared tin, ensuring the base
and sides are completely covered. (If the dough is a little
crumbly, push in any stray pieces of dough when
you’ve lined the tin). Drain the jar of cherries, reserving
the syrup to a side to use later. Roughly chop the cherries
into small pieces. Mix the cherries with 4- 5 tablespoons of
the cherry syrup, and 1 tablespoon of the Luxardo Maraschino
Originale
. Spoon the cherry mixture into the pastry case
and spread to form an even surface. On a floured surface,
roll out the remaining quarter of the dough and cut into long
strips, about 2.5cm wide. Use the strips to create a lattice
effect over the top of the jam mixture. Fold over any excess
pastry around the sides to create a 2cm-border.
Place a whole additional cherry in each of the cherry
squares between the pastry lattices. Cook in the oven for
30 to 40 minutes, until the pastry is cooked. Leave to cool
in its tin before serving.

METHOD 1

Scoop cubed ice into your cocktail shaker.
Add 25ml Scotch whisky, 25ml Sweet Vermouth
and 25ml Luxardo Sangue Morlacco
to the shaker and shake! Strain into a martini glass
Sink a Luxardo Maraschino Cherry at the bottom
of the glass for a surprise garnish. Spritz the orange
peel on top of the drink for added flavour

METHOD 2 for an alternative
Blood and Sand:

Scoop cubed ice into your cocktail shaker
Add 25ml Scotch Whisky, 25ml Sweet Vermouth,
and 25ml Luxardo Sangue Morlacco and
25ml orange juice to the shaker and shake!
Add a pinch of mixed spice to the shaker,
before straining into a martini glass.
Grate dark chocolate onto the surface of
the cocktail. Sink a Luxardo Maraschino Cherry
at the bottom of the glass for a surprise garnish.
Spritz orange peel on top of the drink
for added flavour.

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8 Item(s)

8 Item(s)

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