Cherry And Chocolate Cream Tart Recipe

Name: Cherry And Chocolate Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup dark chocolate chopped; 7 7/8 tablespoons chocolate hazelnut spread; 12 rusks; 8 gelatine leaves; 3 1/3 cups whipping cream; 2 9/16 cups full fat cream cheese; 2 teaspoons vanilla extract; 1 cup caster sugar; 1/2 cup hazelnuts chopped; 2 9/16 cups black cherries cans, drained and syrup reserved; 4 13/16 tablespoons cornflour; oil to grease

Servings: persons

5/8 cup dark chocolate chopped
7 7/8 tablespoons chocolate hazelnut spread
12 rusks
8 gelatine leaves
3 1/3 cups whipping cream
2 9/16 cups full fat cream cheese
2 teaspoons vanilla extract
1 cup caster sugar
1/2 cup hazelnuts chopped
2 9/16 cups black cherries cans, drained and syrup reserved
4 13/16 tablespoons cornflour
oil to grease

1
Lightly grease a 10 inch springform pan. Mix chocolate and chocolate hazelnut spread. Add crushed cookies and stir to coat. Transfer to prepared pan and press in firmly. Chill for 45 mins.
2
Meanwhile, bloom gelatin in cold water for 5 mins. Beat cream cheese, vanilla extract and 2/3 cup sugar. Whip cream to stiff peaks then fold in. Mix 3 tbsp with bloomed gelatin and heat gently until gelatin melts. Fold back into main mixture then transfer to prepared pan and sprinkle with hazelnuts. Chill for 3 hours.
3
For the cherry sauce, measure cherry syrup and add enough water to make 2 cups. Mix 4-5 tbsp with cornstarch until smooth. Combine with main cherry mixture then bring to a boil, stirring, until thickened. Add cherries and remove from heat. Let cool for 5-10 mins. Spread over chilled cream layer then chill for another 1 hour 30 mins. Remove from pan and serve.

1842

kcal

Calories

145

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5/8 cup dark chocolate chopped, 7 7/8 tablespoons chocolate hazelnut spread, 12 rusks, 8 gelatine leaves, and more.

Yes, Cherry And Chocolate Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry And Chocolate Cream Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions