Chocolate Cherry Ripe Tart

Who can resist a cherry ripe chocolate tart?! This is an easy recipe you can make ahead of time, and will keep for several days in an airtight container in the fridge. If you are feeling up to it, try making the chocolate pastry and coconut cherry filling from scratch.

Chocolate Cherry Ripe Tart – serves 8

  • 250g frozen dark chocolate shortcrust pastry (try Carême Pastry found in your local gourmet foods shop)
  • 200ml thickened cream
  • 300g dark chocolate, chopped
  • 3 egg yolks
  • 100g store bought cherry jam – you can make your own compote by simmering a punnet of cherries with 40g icing sugar in a saucepan until thickened, and adding in the coconut when slightly cooled
  • 50g desiccated coconut
  1. Preheat oven and blind bake your pastry according to packet instructions
  2. Bring the cream almost to boiling point in a saucepan on low-medium heat
  3. Add the chocolate and stir until melted
  4. Remove from heat and pour into a mixing bowl
  5. Add the egg yolks and stir until silky smooth
  6. Pour half the mixture into your pre-baked tart case and allow to cool for 1-2 hours in the fridge, until set
  7. Mix cherry jam with coconut in a small bowl
  8. Remove tart from fridge and spread cherry jam mixture over the tart
  9. Pour remaining chocolate mixture over the top to create a jam sandwich (you may need to slowly heat the mixture again on low heat to get desired consistency)
  10. Place in the fridge again until chilled and set
  11. Top with fresh cherries and serve with fresh double cream

If you have left over pastry, head over to Carême Pastry’s website for some great tips  to avoid wastage –

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