Cherry and chocolate tart
- December 2013
- Serves 10
- Takes 25 minutes to make, 20 minutes to cook, plus chilling and overnight infusing
This beautifully rich chocolate tart recipe with boozy cherries is a chocolate lover’s dream. It makes a stunning finale to a special meal or dinner party.
- 30.6g (18g saturated)
- 48.4g (35.1g sugars)
Reserve some of the liquor used to soak the cherries – it makes a fabulous base for a champagne cocktail. You can also stir a splash of it into the chocolate custard before cooking. With its boozy cherry filling, this would make a good alternative dessert at Christmas for those who don’t like the traditional pudding.
Chill the pastry at the end of step 2 for up to 2 days. You can make the whole tart up to two days in advance and keep it in the fridge. Freeze the pastry at the end of step 2 for up to 3 month. Defrost, then continue with the recipe.
The sauce should be smooth, shiny and pourable. When melting chocolate into cream or milk, don’t overheat or stir too often to avoid causing the chocolate to seize (turn lumpy) or to split.
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