No-Bake Dark Chocolate Cherry Tart – a delicious recipe with Ghirardelli, graham cracker crumbs, butter, Ghirardelli, Ghirardelli, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Start with making the crust. Add the graham cracker, melted butter and cocoa powder to a mixing bowl and mix together well.
2
Spoon out mixture and press the base firmly into the bottom and around the edges of a tart tin (rectangle 13 3/4 x 4 1/2 inches or circle 9 1/2 inches). Place in the fridge to chill.
3
Chop the unsweetened chocolate bar into small chunks and combine with chocolate chips in a bowl. Set aside.
4
Heat the heavy cream and sugar gently in a saucepan until just hot, but not boiling. Pour over the chocolate bowl and leave for a couple of minutes to melt, then stir gently until the chocolate has dissolved.
5
Remove crust from fridge and spoon the drained morello cherries all over the base.
6
Pour the chocolate on top and smooth down. Place back in the fridge to set for 2 hours.
7
Once chilled you can slice and serve with a spoonful of the whipped cream, and decorate each slice with a few fresh cherries.
1073
kcal
Calories
81
g
Fat
69
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons Ghirardelli(R) Unsweetened Cocoa Powder, 1 1/2 cups graham cracker crumbs, 1 stick butter melted, 1 bar Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar, and more.
Yes, No-Bake Dark 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.
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