Chocolate Cherry Tart
- 2 Cookin Mamas
- Oct 30, 2015
- 2 min read
Ingredients:
Cherry Filling
1 14.5-oz can tart pitted cherries, drained and chopped (makes about 1 cup)
1/4 cup peeled & grated granny smith apple
1/2 cup Imperial sugar
Chocolate Cookie Crust
1-1/2 cup chocolate wafer cookie crumbs
2 Tablespoons Imperial sugar
1/8 teaspoon fine sea salt
1/3 cup butter, cut into chunks
2-oz Divine Dark Chocolate, chopped small
Chocolate Mousse
7-oz Divine Dark Chocolate, chopped small
1-1/4 cup heavy whipping cream
1/4 cup butter, cut in chunks
1 teaspoon vanilla extract
Directions:
Cherry Filling
In a medium saucepan, bring chopped cherries, grated apples and sugar to a boil then lower and simmer 10-15 minutes until thickens to a preserve consistency. Stir often so it doesn’t burn. Remove from heat and let cool. This can be made ahead of time and stored in the refrigerator until ready to use.
Chocolate Cookie Crust
Crumb cookie wafers by pulsing in blender or food processor or by placing in ziploc bag and crushing them with a rolling pin. Place crumbled cookie crumbs in a medium bowl and mix with sugar and salt.
In a microwave safe bowl, melt butter in microwave for about 30 seconds. Add chocolate and stir until chocolate is completed melted. If needed, heat again in microwave for about 15 seconds. Pour into crumb mixture and stir until well incorporated.
Pat crumbs into bottom and up sides of a pretty pie dish or into a tart pan with a removable bottom. Refrigerate for 30-60 minutes to help firm up.
Chocolate Mousse
Heat 3/4 cup cream in large microwave safe bowl until it just begins to boil. Whisk in chocolate and stir til melted. Add butter a little at a time until it is melted. Whisk in vanilla extract.
In an electric mixer, beat remaining cream until soft peaks form. Fold in chocolate-butter mixture until well combined.
To assemble: Spread cherry filling on top of cookie crust. Spoon chocolate mousse over the top and spread evenly. Let set in refrigerator for at least 2 hours or, even better, overnight.
If using a tart pan with removable bottom, lift out carefully before slicing. If using a pie dish, cut as you would a regular pie.
Serves 8-10.
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