DSC_0048 Click image to enlarge
Serves: 8
Nutritional information per serving:
  Nutritional value per serving
Nutrient Per serving
Energy 2800kJ
Fat 47.6g
   of which saturates 28.5g
Carbohydrate 54g
  of which sugars 39.7g
Fibre 2.3g
Protein 4.9g
Salt 1.0g


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Black Cherry and Chocolate Tart

This months guest recipe comes from Hannah Bond, a food blogger, freelance chef and cookery teacher.

This impressive and luxurious dessert is surprisingly simple to make. Decadent and delicious, this black cherry and chocolate tart can be made ahead of time, and is sure to be a crowd pleaser. The tasty canned black cherries, which come already pitted, are definitely the star ingredient.

Visit Hannah’s website here. You can also follow Hannah on Twitter, Facebook and Instagram

  • 1 can (425g) pitted black cherries
  • 150ml kirsch (brandy or Grand Marnier also work well)
  • 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
  • 50g butter
  • 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
To finish:
  • A handful of whole almonds, finely chopped (optional)
  • Crème fraiche to serve (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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