• Partnered with
  • Serves 8
  • 20 mins prep
  • 30 mins cook
  • 30 mins marinate

Cherry chocolate tart

Cherry chocolate tart

This delicious tart recipe is the perfect example of why cherry and chocolate are a winning flavour combo. Serve this decadent tart at your next sweet occasion and prepare to impress


  • 1 1/2 sheets frozen sweet shortcrust pastry
  • 2 cups cherries, pitted and coarsely chopped
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tbsp kirsch or brandy (optional)
  • 1/2 tbsp arrowroot
  • 75 ml cream
  • 75 g good quality dark chocolate


  1. Preheat oven to 180°C. Lightly grease a 10cm x 35cm loose-bottom tart tin.
  2. Join the pastry sheets with a dab of water, pressing firmly along the joins, to fully line the tin; trim any excess. Prick the base all over with a fork.
  3. Line pastry case with greaseproof paper and fill with baking beans or rice. Bake for 15 minutes; remove the paper and beans and bake for a further 10 minutes. Cool.
  4. While the pastry is cooking, place the cherries, lemon juice and sugar in a small saucepan. Simmer for 2-3 minutes until the cherries release their juice and begin to soften.
  5. Pour 1½ tablespoons of the liquid into a small bowl and set aside. Add the kirsch or brandy to the cherries. Stir arrowroot into the reserved juice to form a slurry and mix back into the cherries. Simmer, stirring, for 1-2 minutes until the liquid begins to gel. Allow to cool.
  6. Microwave cream in a microwave-safe bowl for 1 minute or until simmering. Stir in chocolate until melted and satiny.
  7. Spoon the cooled cherry filling into the pastry shell and smooth. Pour over the chocolate ganache, smooth the top and chill until the ganache has set, around 30 minutes.

This recipe first appeared in Food magazine.

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