Chocolate and cherry tart recipe

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Dark chocolate and cherry are a delicious flavour combination and this rich dessert showcases that nicely. With such a rich and tasty tart, slices will go quickly.

  • Yield: 8 Servings


For the Crust
  • 100 g vegan margarine
  • 300 g vegan digestive biscuits (use Biscoff for best results), crushed to fine crumbs
For the Filling
  • 200 g vegan dark chocolate, broken into chunks
  • ½ cup (125 ml) melted coconut oil
  • ½ x 400 ml tin coconut milk
  • 1 tsp vanilla extract
  • 250 g (generous cup) frozen pitted cherries
  • 1 tbsp cocoa powder, for dusting
How to Make It
  1. Melt the margarine in a pan on a very low heat, then add the crushed biscuits and stir to combine. Use a little extra margarine to grease a 23 cm (9 in) tart tin and start to press the biscuit margarine mix into the tin. Press it down firmly, ensuring that you cover the tin evenly, then pop it in the fridge.
  2. Combine the dark chocolate, coconut oil, coconut milk and vanilla extract in a pan over a low heat and cook, stirring occasionally. Once all of the chocolate has melted, pour it onto the biscuit base.
  3. Place the cherries in the mixture, arranging them evenly over the surface of the tart, adding them until the mixture has risen level to the tin edge.
  4. Now leave the mixture to cool in the fridge for at least 3 hours before trimming the edges. Remove the tart from the tin and dust with cocoa powder before cutting into slices.

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