Tart Cherry Chocolate Tart
This Tart Cherry Chocolate Tart is a luscious blend of rich chocolate and tangy cherries, perfect for special occasions or weekend treats.
Equipment
- 9-inch Tart Pan
- Mixing Bowls
- Double Boiler or Microwave
- Whisk
- Rubber spatula
- Baking Sheet
Ingredients
For the Tart Shell
- 1.5 cups chocolate wafer cookie crumbs from about 7 ounces cookies
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine sea salt
- 5 tablespoons unsalted butter cut into chunks
For the Cherry Filling
- 6 ounces pitted tart cherries fresh or frozen
- 1/4 cup peeled and finely grated Granny Smith apple
- 1/2 cup granulated sugar
For the Chocolate Filling
- 2 ounces dark or semisweet chocolate finely chopped
- 7 ounces good quality dark chocolate (70-75%) finely chopped
- 1.25 cups heavy whipping cream divided
- 1/4 cup unsalted butter cut into chunks
- 1 teaspoon vanilla extract
Instructions
Prepare the Tart Shell
- Preheat oven to 350°F (175°C). In a medium bowl, combine chocolate wafer cookie crumbs, granulated sugar, and fine sea salt. Mix well.
- Add unsalted butter chunks and mix until crumbs are evenly moistened.
- Press mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use the bottom of a measuring cup to compact and even out the crust.
- Bake crust for 10 minutes. Remove and let cool completely.
Prepare the Cherry Filling
- In a saucepan over medium heat, combine pitted tart cherries, grated Granny Smith apple, and granulated sugar. Cook 5-7 minutes until bubbly and cherries soften.
- Remove from heat and let cool.
Make the Chocolate Filling
- Melt dark or semisweet chocolate and good quality dark chocolate in a double boiler or microwave. Stir until smooth and set aside.
- Whip 1 cup of heavy whipping cream until soft peaks form.
- In another bowl, combine melted chocolate with remaining 1/4 cup heavy whipping cream and vanilla extract. Gently fold in whipped cream until fully combined.
Assemble the Tart
- Spread the cooked cherry and apple mixture evenly over the cooled crust.
- Pour chocolate filling over cherries and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until filling is firm.
Serve
- Remove tart from refrigerator, release from tart pan carefully, slice, and serve chilled. Garnish with fresh cherries or whipped cream if desired.
Notes
- Use gluten-free chocolate cookies for a gluten-free crust option.
- Substitute coconut oil for butter to make the tart dairy-free.
- Try different fruits like raspberries or blueberries instead of tart cherries for variation.
- Store tart covered in refrigerator up to 5 days or freeze for up to 2 months.
- Serve with whipped cream, vanilla ice cream, or chocolate sauce for extra indulgence.