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1
Make the sauce In a food processor, pulse together the flour, cocoa, sugar and salt.
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2
Add the butter and process until the mixture resembles coarse meal, add the egg yolk and pulse just until the dough can be gathered into a ball.
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3
Wrap in plastic wrap and refrigerate until firm at least 1 hour or overnight.
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4
Preheat the oven to 350 and spray a 10-inch springform pan with vegetable cooking spray.
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5
Roll the dough between 2 sheets of wax paper into a 10 1/2-inch round.
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6
Fit the dough into the prepared pan, gently pressing it over the bottom and about 1/4 inch up the sides.
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7
Bake the base for 12 minutes, or until it puffs and sets slightly.
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8
Remove from the oven.
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9
Reduce the oven temperature to 325.
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10
In a medium bowl, combine the heavy cream, milk and vanilla seeds and extract.
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11
In a large bowl, beat the egg, egg yolk and sugar until the mixture is pale and thick, about 2 minutes.
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12
Add the vanilla cream, kabocha puree, flour, semolina and butter and blend well; pour the filling onto the chocolate base in the pan.
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13
Bake the tart for about 1 hour and 30 minutes, or until small cracks form in the top and the top is pale golden and set.
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14
Cover the tart loosely with foil if it appears to be darkening too quickly.
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15
Let cool in the pan for 20 minutes, then remove the springform.
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16
Refrigerate the tart until chilled.
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17
In a small non-reactive saucepan, boil the port until it is reduced to 1/2 cup.
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18
Add the dried cherries and sugar and cook over high heat until the sauce is slightly thickened, about 3 minutes.
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19
Serve the tart in wedges and pass the sauce separately.
