From our kitchen · Recipe
Morello Cherry Chocolate Tart
A dark chocolate tart layered with vibrant Morello cherry purée and silky ganache.
- Prep
- 35 mins
- Cook
- 35 mins
- Serves
- 8
This elegant tart balances deep dark chocolate with the bright acidity of Morello cherry. A crisp cocoa pastry shell holds a glossy cherry layer and smooth chocolate ganache, creating a striking dessert for dinner parties, pastry counters, or special occasions.
Ingredients
- 180 g plain flour
- 25 g cocoa powder
- 60 g icing sugar
- 100 g cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
- 220 g Andros Morello Cherry Frozen Purée, thawed
- 35 g caster sugar
- 1½ tsp cornflour mixed with 1 tbsp water
- 250 g dark chocolate, finely chopped
- 220 ml whipping cream
- 25 g unsalted butter
Method
- Mix the flour, cocoa, and icing sugar, then rub in the cold butter until the mixture resembles fine crumbs.
- Add the egg yolk and enough cold water to bring the dough together. Wrap and chill for 30 minutes.
- Roll the pastry and line a 23 cm tart tin. Chill for 15 minutes, then blind-bake at 180°C for 15 minutes.
- Remove the baking weights and bake for another 8–10 minutes. Cool completely.
- Heat the Morello cherry purée with the caster sugar. Whisk in the cornflour mixture and simmer until glossy and thickened.
- Spread the cherry layer over the cooled shell and chill until set.
- Heat the cream until steaming, pour it over the chocolate, and leave for 2 minutes.
- Stir until smooth, add the butter, then pour the ganache over the cherry layer.
- Chill for at least 3 hours before slicing with a warm, dry knife.
