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Chocolate Cherry Tart

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

Author: Sue Gray

Chocolate Cherry Tart  Recipe Chocolate Cherry Tart  Recipe

Cherries and chocolate play off each other in this pretty tart, which manages to be light and decadent at the same time.

At a glance

Prep
Bake
Total
Yield
10 servings
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

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

ganache

  • 1/4 cup bittersweet chocolate, chopped
  • 1/4 cup heavy cream

Instructions

  1. Lightly grease a 9" tart pan.
  2. For the crust: In a medium bowl, beat the butter, sugar, and salt together until smooth. Add the vanilla, cocoa and flour and mix until evenly blended.
  3. Press the crust into the bottom and up the sides of the prepared pan. Prick all over with a fork and freeze for 30 minutes while your preheat the oven to 400°F.
  4. Place the tart pan on a baking sheet and bake for 15 to 18 minutes, until you smell chocolate and the crust is set. Remove from the oven and set aside to cool.
  5. For the filling: Combine the cherries and brandy in a 2-cup glass measuring cup or medium bowl. Cover and microwave for about 45 seconds. Stir, then set aside to cool.
  6. Pour the cherry juice into a 2-cup glass measure or bowl, sprinkle the gelatin on top, and allow it to soften for 5 minutes.
  7. Stir in the sugar, cover, and microwave for 90 seconds. Stir until everything is dissolved, reheating as needed. Pour the mixture into a metal bowl (if you have it; it will make chilling go faster in the next step). Stir in the cherries and any remaining liquid.
  8. Refrigerate, uncovered, 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. Store the tart in the refrigerator, covered, for up to 4 days.

Nutrition Information

  • Serving Size 1 sliced, 106g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 327
  • Calories from Fat 171
  • Total Fat 19g
  • Saturated Fat 12g
  • Trans Fat 1g
  • Cholesterol 50mg
  • Sodium 75mg
  • Total Carbohydrate 39g
  • Dietary Fiber 2g
  • Sugars 37g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.