Chocolate Cherry Tart with Cardamom Cream

• servings: 1 serving
• active time: 2 hours
• total time: 2 hours 45 minutes

Ingredients

180 g all-purpose flour

55 g powdered sugar

¼ teaspoon salt

115 g unsalted butter (cold and cubed)

1 large egg

½ teaspoon vanilla extract

275 g cherries (pitted & halved)

1 tablespoon granulated sugar

180 g milk or dark chocolate (roughly chopped)

115 g canned full-fat coconut milk

1 tablespoon coconut oil

200 g whipping cream (chilled)

1 tablespoon granulated sugar

1 tablespoon ground cardamom

1 teaspoon vanilla extract

cherries (for garnish)

Directions

Tart Shell

In a mixing bowl, combine the flour, sugar, and salt. Add the butter and cut it into the flour mixture with a pastry cutter or press together with your hands until the mixture becomes a crumbly texture. Add the egg and vanilla and combine until the dough starts to clump together.

Place the dough on a lightly floured surface and form into a ball.

Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.

Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.

On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan.

Press the dough into the tart pan, including pressing into any scalloped edges of the pan.

With a knife, trim the edges of the pastry to fit the tart pan.

Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.

Preheat oven to 375°F/190°C and place rack in the center.

Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.

Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.

Return crust to oven and bake for another 10 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.

Tart Filling

Add cherries and sugar into a small saucepan on low-medium heat. Cook down cherries until the juices start bubbling, about 5 minutes.

Set aside to cool completely.

Add chocolate to a heatproof bowl.

In a small pot, bring the coconut milk to a boil.

Pour the milk over the chocolate and let stand for 1-2 minutes.

Add the coconut oil and stir until the ganache is smooth and all chocolate is melted.

Cardamom Whipped Cream

In a mixing bowl, add the whipping cream, sugar, cardamom, and vanilla.

With a whisk or hand mixer, whip the cream until it becomes fluffy and forms soft peaks. Do not overwhip!

Assembling the Tart

Spoon the cooked cherries into the tart shell in a single layer, cut side down.

Pour the chocolate ganache into the tart, over the cherry layer.

Chill tart in the fridge overnight or at least 4 hours until the ganache solidifies.

Right before serving, drop a few large dollops of cardamom cream in the middle of the tart and gently spread with a spatula or spoon.

Top with fresh cherries and a sprinkling of powdered sugar, if desired.

Nutrition

• Calories: 4172 kcal
• Total Fat: 289 g
• Saturated Fat: 185 g
• Unsaturated Fat: 83 g
• Trans Fat: 4 g
• Cholesterol: 690 mg
• Sodium: 790 mg
• Total Carbohydrate: 357 g
• Dietary Fiber: 32 g
• Total Sugars: 158 g
• Protein: 49 g