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

  • 20 mins preparation
  • 30 mins cooking
  • 30 mins marinating
  • Serves 8
  • Print
This recipe first appeared in Food magazine.
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  • 1 1/2 sheets frozen sweet shortcrust pastry
  • 2 cup cherries, pitted and coarsely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon kirsch or brandy (optional)
  • 1/2 tablespoon arrowroot
  • 75 millilitre cream
  • 75 gram good quality dark chocolate


  • 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