Cherry and Chocolate Tart
Enjoy this rich, dark pudding—luxurious but not too sweet. Use fresh or dried cherries for a delightful twist. From Channel 4’s River Cottage to the Core.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Saucepan
- Mixing bowl
- Food processor
- Plastic wrap
- Oven
- Fork
- Tart pan
- Baking parchment
- Baking beans
- Baking sheet
- Chef's knife
- Cooling rack
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Pastry brush
- Rolling pin
- Kitchen scale
- Stove
- Cutting board
- Fine-mesh sieve
- Plate
Ingredients
- 350g sweet cherries, stoned or 200g dried cherries
- 150ml kirsch or brandy
- 30g caster sugar
- A strip of lemon zest
- 170g plain flour
- 30g cocoa powder
- 100g butter, chilled and cut into 1cm cubes
- 2 tablespoons caster or icing sugar
- 1 free-range egg yolk
- About 2-3 tablespoons cold milk (or water)
- 250ml double cream
- 200g dark chocolate (about 70% cocoa solids), chopped
- 1 vanilla pod
- 2 large free-range eggs, lightly beaten
- 3-4 tablespoons morello cherry jam
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