Chocolate and Cherry Tart features a tender, sweet pastry case, a layer of sweet cherries and dark chocolate ganache. Healthy, gluten free and tastes absolutely delicious.
Here are a few flavor combinations more classic than chocolate and cherry.
It’s even better when dark chocolate is involved, don’t you think?
This chocolate cherry tart is one of those desserts that will make an annual appearance during cherry season, I think.
But in all seriousness, this is everything you want from a dessert–decadent and luscious, but not so overly sweet that your teeth hurt. In a way, it feels very grown up, but it’s tempting enough to catch the eye of even the youngest of eaters. Chocolate just has that appeal, no matter the age, right?
How to make Perfectly Pie
- Making the crust. The crust is gluten-free and grain-free, but it is rich and decadent.I have used an egg white as a binder but skip it if you are a vegan. As an alternative use 2 tablespoons of flaxseed meal mixed with some water to make a paste.
- The cherry filling. While it’s best made with fresh cherries, you could sub in frozen if not available
- The chocolate layer. This is essentially a traditional dark chocolate ganache, but with slightly different components. The standard ratio for ganache is 50:50 dark chocolate to cream, but here there is slightly less milk instead of cream to create a firmer, more sliceable chocolate layer. But don’t worry, it’s still creamy and luscious!
- Milk of choice– Here I have used milk instead of cream but you could always swap cream with milk to make it a bit more indulgent.
Notes and Tips
- You can make the crust ahead of time! The dough can stay in the refrigerator for up to 3 days, and the crust will keep overnight if wrapped well.
- If you don’t have a cherry pitter (I don’t!), you can use a paring knife to cut them in quarters and then pull the pit out.
- You can add amaretto or kirsch in the ganache for added flavour, or you can substitute a tablespoon of almond extract.
- Don’t refrigerate the cherry filling before spreading it in the crust, as the chocolate will thicken and make it harder to spread.
- For the ganache layer, use high-quality dark chocolate that’s between 72% and 85%. It really will make all the difference in the finished product.
Chocolate Cherry Tart
- 250 grams hazelnuts
- 80 grams medjool dates
- 2 tablespoons coconut oil
- 1 egg whiteFilling
- 180 grams dark chocolate
- ¾ cup 175ml milk of your choice
- 1 teaspoon vanilla
- 100 grams pitted cherries
- Heat the oven to 170 degrees,Centigrade.
- In a food processor, tip in the hazelnut (save a tablespoon to decorate)along with the de seeded dates and give it a quick whizz to blend and combine.
- Ones combined add the oil and the egg white ( see notes for subs) and blend well.
- In an 8 inches tart pan press the mixture uniformly at the base and all along the fluted sides.
- Bake for 10 minutes.
- Cool .Keep aside
- In a pan at low heat add the milk and allow it to boil.
- Reduce the heat and allow it to simmer for a couple of minutes.
- Remove the pan from the heat or turn off the heat and add the chopped chocolate.
- Stir to dissolve.
- Cool and add vanilla extract.
- Once the ganache is little set pour in the baked tart shell .Refrigerate to set further for 2 hours.
- Decorate with chopped pitted cherries and some hazelnuts.
- Refrigerate for a couple of hours or overnight.
- Serve cold.