Chocolate-Cherry Tart Recipe

Name: Chocolate-Cherry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/2 cup sugar; 1 cup (packed) dried Bing (sweet) cherries; 1/3 cup kirsch (clear cherry brandy); 1 cup (2 sticks) unsalted butter, room temperature; 1/2 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all purpose flour; 5 tablespoons unsweetened cocoa powder; 1/2 teaspoon salt; 3 large eggs; 1/3 cup dark corn syrup; 1/4 cup (1/2 stick) unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon (scant) salt; 1/2 cup sugar; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; Powdered sugar; Unsweetened cocoa powder

Servings: persons

1/2 cup water
1/2 cup sugar
1 cup (packed) dried Bing (sweet) cherries
1/3 cup kirsch (clear cherry brandy)
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
3 large eggs
1/3 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon (scant) salt
1/2 cup sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Powdered sugar
Unsweetened cocoa powder

1
Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil.
2
Add cherries.
3
Remove mixture from heat; cool 30 minutes.
4
Mix in kirsch.
5
Cover and refrigerate 1 day.
6
Using electric mixer, beat butter in large bowl until fluffy.
7
Add sugar and beat until smooth.
8
Beat in egg and vanilla.
9
Sift flour, cocoa, and salt over; beat to blend.
10
Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom.
11
Cover and chill at least 1 hour and up to 1 day.
12
Preheat oven to 350F.
13
Drain cherries, reserving cherry syrup.
14
Sprinkle cherries in crust.
15
Combine eggs, corn syrup, butter, vanilla, and salt in large bowl.
16
Add sugar and 1/4 cup cherry syrup; beat to blend.
17
Mix in chocolate.
18
Pour filling into crust.
19
Bake tart until set in center, about 1 hour.
20
Cool on rack 30 minutes.
21
(Can be made 1 day ahead.
22
Cover; store at room temperature.)
23
Release tart from pan.
24
Dust with powdered sugar and cocoa.
25
Serve warm or at room temperature.

1460

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 cup water, 1/2 cup sugar, 1 cup (packed) dried Bing (sweet) cherries, 1/3 cup kirsch (clear cherry brandy), and more.

Yes, Chocolate-Cherry 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.

Chocolate-Cherry Tart

How did you like this recipe?

Frequently Asked Questions