Dessert

Cherry chocolate tart

This delicious tart recipe is the perfect example of why cherry and chocolate are a winning flavour combo. Serve this decadent tart at your next sweet occasion and prepare to impress
Cherry chocolate tart
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This recipe first appeared in Food magazine.

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Ingredients

Method

1.Preheat oven to 180°C. Lightly grease a 10cm x 35cm loose-bottom tart tin.
2.Join the pastry sheets with a dab of water, pressing firmly along the joins, to fully line the tin; trim any excess. Prick the base all over with a fork.
3.Line pastry case with greaseproof paper and fill with baking beans or rice. Bake for 15 minutes; remove the paper and beans and bake for a further 10 minutes. Cool.
4.While the pastry is cooking, place the cherries, lemon juice and sugar in a small saucepan. Simmer for 2-3 minutes until the cherries release their juice and begin to soften.
5.Pour 1½ tablespoons of the liquid into a small bowl and set aside. Add the kirsch or brandy to the cherries. Stir arrowroot into the reserved juice to form a slurry and mix back into the cherries. Simmer, stirring, for 1-2 minutes until the liquid begins to gel. Allow to cool.
6.Microwave cream in a microwave-safe bowl for 1 minute or until simmering. Stir in chocolate until melted and satiny.
7.Spoon the cooled cherry filling into the pastry shell and smooth. Pour over the chocolate ganache, smooth the top and chill until the ganache has set, around 30 minutes.
  • You can make this in a round 23cm flan tin if you don’t have a rectangular one. Increase the filling to 3 cups cherries thickened with ¾ tablespoon of arrowroot and a little extra sugar if needed. Increase the chocolate and cream for the ganache to 100g chocolate and 100 ml cream. – The reason for using arrowroot and not cornflour in this dish is that in fruit sauces arrowroot forms a clear gel with no residual floury taste; cornflour can leave the sauce opaque with a chalky taste. – PER SERVE Energy 276kcal, 1156kj • Protein 6g • Total Fat 17.3g • Saturated Fat 9g • Carbohydrate 23g • Fibre 1g • Sodium 48mg
Note

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