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Cherry Chocolate Tart

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Cherry Chocolate Tart  Recipe Cherry Chocolate Tart  Recipe

Festive brandied cherries shine in a light, tangy, cherry cream filling nestled in a chocolate crust.

At a glance

Prep
Bake
Total
Yield
8 to 10 servings

Ingredients

Choose your measure:

Crust

Filling

  • 1 cup dried cherries, chopped
  • 2 tablespoons brandy
  • 2/3 cup cold water
  • 1 1/2 teaspoons unflavored gelatin (or 2 1/4 sheets gelatin)
  • 3/4 cup sugar
  • 1/4 cup (2 5/8 ounces) cherry juice concentrate
  • 1 cup heavy cream, whipped to soft peaks

Instructions

  1. Preheat your oven to 400°F. Lightly grease a 9" tart pan.
  2. To make the crust: Beat the butter, sugar, salt, and vanilla until fluffy. Blend in the cocoa and flour.
  3. Press the crust into the bottom and up the sides of the prepared pan. Prick all over with a fork.
  4. Freeze the crust for 30 minutes, then bake it for 15 to 18 minutes, until it's set. Remove it from the oven and set aside to cool.
  5. To make the filling: combine the dried cherries and brandy in a 2-cup glass measure or bowl. Cover and microwave for about 45 seconds, until the brandy boils. Stir, then set aside to cool.
  6. Pour the water into a 2-cup glass measure or bowl, sprinkle gelatin on top, and allow it to soften for 30 minutes.
  7. Stir in the sugar, cover, and microwave for 90 seconds. Stir until everything is dissolved, reheating as needed.
  8. Combine the cherry juice concentrate, cherries with liquid, and warm sugar mixture in a 1-quart bowl (stainless steel, if possible). Refrigerate, stirring every 15 minutes or so, until the mixture cools and is thick as honey, about 1 1/2 hours; its temperature should be about 60°F.
  9. Fold the cream into the chilled gelatin mixture, a third at a time. If the mixture is very soft, refrigerate for 50 to 60 minutes, until it's thick enough to form a mound; then scoop into the crust. Chill 10 to 12 hours before serving.
  10. Yield: 8 to 10 servings.