Best 6 Chocolate Cherry Tart Recipes

CHOCOLATE CHUNK-TART CHERRY COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried cherries.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

PISTACHIO, CHERRY AND CHOCOLATE TART

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
• For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.

CHOCOLATE-CHERRY TRUFFLE TART

Steps:

• For Filling:
• Preheat oven to 350°F. Roll out tart crust dough on lightly floured work surface to 13x10-inch rectangle. Transfer to 11x8-inch rectangular tart pan with removable bottom, pressing dough firmly into place. Fold overhang in and press, forming double-thick sides. Freeze crust 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 15 minutes. Transfer pan to rack and cool crust.
• Combine preserves and 2 tablespoons water in heavy saucepan. Stir over low heat until preserves melt. Strain in medium bowl, pressing firmly on solids to extract liquid. Discard any solids in strainer.
• Combine cream, butter and 1/4 cup preserve mixture in heavy medium saucepan. Stir over low heat until butter melts. Add chocolate and stir until chocolate melts and mixture is smooth. Remove form heat. Cool 15 minutes.
• Spread chocolate mixture evenly into crust, Refrigerate until almost set, about 20 minutes.
• Arrange cherries decoratively over chocolate, pressing slightly to adhere. Rewarm remaining preserve mixture over low heat. Brush generously over cherries. Chill until chocolate sets, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
• For Crust:
• Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
• Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)
• Garnish tart with mint and serve.

WHITE CHOCOLATE BREAD PUDDING WITH TART CHERRY SAUCE

Steps:

• In a large saucepan, bring the cherries, juice and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes. Remove cherries with a slotted spoon; set aside. Return liquid to a boil; cook until reduced to about 3/4 cup. Return cherries to pan; cool., Place bread cubes in a greased 13x9-in. baking dish. In a large saucepan, combine the cream, white chocolate, milk, sugar, cinnamon and nutmeg. Cook and stir over medium-low heat until chocolate is melted., Stir a small amount of mixture into eggs; return all to the pan, stirring constantly. Pour mixture over bread cubes. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with cherry sauce and chocolate curls.

NO BAKE DARK CHOCOLATE CHERRY TART

Steps:

• For the crust: Add the graham cracker crumbs, melted butter and cocoa powder to a mixing bowl and mix together well.
• Press mixture firmly into the bottom and around the edges of a tart tin (rectangle 13 3/4 x 4 1/2 inches or circle 9 1/2 inches). Place in the fridge to chill.
• Chop the unsweetened chocolate bar into small chunks and combine with chocolate chips in a bowl. Set aside.
• Heat 1 cup heavy cream and 2 tablespoons confectioners' sugar gently in a saucepan until just hot, but not boiling. Pour over the chocolate bowl and leave for a couple of minutes to melt, then stir gently until the chocolate has dissolved.
• Remove crust from fridge and spoon the drained morello cherries all over the base.
• Pour the chocolate on top and smooth down. Place back in the fridge to set for 2 hours.
• Once chilled you can slice and serve with a spoonful of the whipped cream, and decorate each slice with a few fresh cherries.

CHOCOLATE-CHERRY TART

Steps:

• For fruit:
• Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day.
• For crust:
• Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day.
• For filling:
• Preheat oven to 350°F. Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust.
• Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with powdered sugar and cocoa. Serve warm or at room temperature.