Cocoa tart with chocolate and cherries: an irresistible blend of flavors a delicious tart, with a creamy chocolate ganache and cherry filling, wrapped in a cocoa shortcrust pastry.
Crunchy on the outside, soft on the inside, a rich, impressive dessert, pure indulgence for chocolate lovers, enriched by the flavor of cherries. Ideal for a refined dessert, a special snack, but also perfect for breakfast. A delicious variant of the classic cherry tart.
A Sweet Encounter between Fruit and Chocolate
The cocoa tart with chocolate and cherries is an irresistible dessert that captivates with its simplicity and goodness. A perfect combination of the crunchiness of cocoa shortcrust pastry, the softness of chocolate cream, and the freshness of cherries. An ideal dessert for any occasion, from a family dinner to an afternoon slice with friends.
Here you can find more recipes with cherries
- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 823.34 (Kcal)
- Carbohydrates 75.88 (g) of which sugars 45.39 (g)
- Proteins 10.13 (g)
- Fat 56.30 (g) of which saturated 24.52 (g)of which unsaturated 14.44 (g)
- Fibers 7.97 (g)
- Sodium 144.47 (mg)
Indicative values for a portion of 268 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
for the cocoa shortcrust pastry
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 pinch salt
- 3/4 cup butter
- 1 egg yolk
- 1/2 cup brown sugar
- 7 oz dark chocolate (65% cocoa)
- 1 cup fresh heavy cream
- 3 tablespoons maple syrup
- 1 1/3 lbs cherries (from Vignola)
- 4 tablespoons sugar
- 1/2 lemon (juice)
Tools
- Bowl Luvan Set of 6 Stainless Steel 304 Bowls, Large Salad Bowls with Airtight Lids, BPA-Free, Stackable Kitchen Bowls, Dishwasher Safe
- Parchment Paper Cuki Parchment Paper in Sheets 33 x 38 cm – 25 sheets – 1 pack
- Rolling Pin Super Kitchen Adjustable Stainless Steel Non-Stick Rolling Pin with 5 Removable Silicone Rings, Baking Accessories, for Pizza, Cookies, Pastries, Fondant (40cm, Silver)
- Saucepan GreenChef Non-Stick Ceramic Saucepan with Pouring Spouts, Suitable for All Stovetops, Induction, Oven and Dishwasher Safe, 16 cm / 1.6 L, Gray
- Kitchen Scale Beurer KS 25 Digital Kitchen Scale with Bowl
Steps
Prepare the shortcrust pastry, place the flour, cocoa, and salt in a bowl. Add the softened butter, sugar, egg, and mix with your hands until you get a homogeneous dough. Place the dough between 2 sheets of parchment paper, then roll it out with a rolling pin to a thickness of 1/8 inch. Put the disk in the refrigerator for 30 minutes
Prepare the filling: Coarsely break the chocolate, put it in a bowl. Heat the cream in a saucepan until it is boiling. Then add it to the chocolate and stir until it melts. Add the maple syrup, mix until combined
Preheat the oven to 355°F, place the pastry in a 9-inch tart pan (if you want to buy it click here), without removing the parchment paper underneath. Prick the bottom with a fork, and bake for 15 minutes
Meanwhile, prepare a cherry sauce. In a saucepan, put 350g of washed and pitted cherries, add 4 tablespoons of sugar, and the juice of half a lemon. Cook for about 15 minutes over medium heat, the cherries should not dissolve, then strain to remove some juice
Now assemble everything. Remove the tart from the oven, once cooled, fill it with chocolate cream and let it set, then put the cherry sauce on top. Wash, dry, and pit the remaining cherries and distribute them over the tart, let it cool for 3-4 hours in the fridge before serving
Storage and Tips for Preparing Cocoa Tart with Chocolate and Cherries
Use quality ingredients. Choose an unsweetened cocoa powder and a dark chocolate with a cocoa percentage not less than 50%.
FAQ (Frequently Asked Questions)
Should we let the cocoa tart with chocolate and cherries cool completely before filling it?
Yes, this way, the chocolate cream will solidify and will not deform during cutting.
