I was challenged by Canned Food UK to create a recipe using a canned food, and I’ve gone for something easy but completely delicious. Black cherry and chocolate tart just sounds good, right? I mean, cherries and chocolate are a classic match. Think black forest gateaux. The great thing about this cherry and chocolate tart, though, is that it’s actually really simple to make. Even though it looks pretty fancy.
Canned cherries are definitely your friend here. Cherries are one of my favourite fruits, and they come up on this blog a lot. While fresh cherries are amazing, they won’t always be in season and they are often expensive. Plus, using fresh cherries here would mean adding the extra step of stoning your fruit. And that isn’t going to be happening in a recipe that’s all about simplicity.
We’re also saving time and effort on the base. I love pastry, and I love making it, but I’m not going to lie – sometimes I just cannot be bothered. You could definitely make this cherry and chocolate tart with a traditional shortcrust or sweet pastry, but you don’t need to. As ever, biscuits are your friends. Biscuits will always be there for you. Biscuits won’t let you down.
So we’ve got a dark and chocolatey buttery biscuit base (any excuse). We’ve got a rich and smooth chocolate filling, just holding together and then melting away in the mouth. And we’ve got those plump black cherries, steeped in a decadent kirsch syrup.
I might go and make it again, actually.
You can add a few little flourishes to this chocolate and cherry tart. Or you can skip them entirely. It’s completely up to you. It’s beautiful plain, but if you feel inclined to finish it off with crème fraiche and almonds, it’s a little extra touch that makes this tart even more special.
1 can (425g) pitted black cherries
150ml kirsch (brandy or Grand Marnier also work well, or use juice from the can if you are avoiding alcohol)
30g caster sugar
Pared strip of lemon zest
For the base
30 Oreos (chocolate bourbon biscuits also work well)
50g dark chocolate (ideally 70% cocoa solids), broken into small pieces
½ tsp sea salt
For the filling
300ml double cream
2 tsp caster sugar
½ tsp sea salt
50g butter, cubed
200g dark chocolate (ideally 70% cocoa solids), broken into small pieces
50ml whole milk
A handful of whole almonds, finely chopped (optional)
Crème fraiche to serve (optional)
- Drain your cherries, then place them in a small saucepan with the kirsch, sugar, and lemon zest. Simmer for five minutes, then take off the heat and leave to sit while the flavours infuse.
- Pop your biscuits and chocolate for the tart base in the food processor, then give them a good blitz until you’re left with crumbs. Add the butter and salt, and blitz again until the mixture clumps. Press your biscuit mixture into the base of a non-stick, loose-bottomed tart tin of around 23cm diameter. Work the mixture up the sides of the tin, pressing it into the flutes with your fingers, and make sure the base of the tin is well covered and as smoothly lined as possible. Pop the tin in the fridge for the base to set.
- For the filling, put your cream, sugar, and salt in a saucepan and bring to the boil. Put your butter and dark chocolate in a glass bowl, then pour over the boiling cream mixture. Stir until smooth and blended – it might take a couple of minutes to come together, as the chocolate melts. Stir in the milk and keep stirring until the mixture is smooth and shiny.
- Drain your cherries, remove the lemon zest, then spread them across the base of your tart tin. Carefully pour the liquid chocolate mixture over the cherries. Pop your tart in the fridge for at least two hours to set. Finish with chopped almonds and serve with crème fraiche, if you like.