Everyday Chocolate-Cherry Tart

By • August 12, 2010 6 Comments

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Author Notes: This is definitely an everyday tart because of it’s light flavor. The tart shell is made with 100% whole wheat pastry flour, and the chocolate filling only uses one egg. I may even go so far as to say it may be paired well with a coffee or tea for breakfast.fraîchement

Makes 1 tart

French Tart Shell modified from David Lebovitz

  • 3 oz unsalted butter, cut in pieces
  • 5 oz whole wheat pastry flour
  • 1 tbsp vegetable oil (I used extra virgin olive oil)
  • 2 tbsp warm water
  • scant 1 tbsp granulated sugar
  • pinch of salt

Filling & Topping

  • about 8 cherries, halved and pitted
  • 10 tbsp cocoa powder
  • 1/2 c buttermilk
  • 1/4 c granulated sugar
  • 1/4 c packed light brown sugar
  • 1/2 c flour
  • 1 egg
  1. Preheat oven to 400ºF. In a large oven-proof bowl, add all the tart ingredients, except for the flour. Place into the oven for 10 minutes. Take out, and be careful! The bowl is very hot. Add in the flour, and immediately mix. You should have a ball, in which you will place onto the tart pan. Using your utensil of choice, begin to spread the dough along the pan. Once the dough is warm enough to touch, use your fingers and palms to even out. The dough should look like the picture below. Then, with a fork, poke the tart dough about ten times. Bake for 15 minutes, just enough time for the edges to brown.
  2. In a large mixing bowl, add the cocoa powder and buttermilk. whisk together, then add the sugars. Whisk in the egg. Slowly incorporate the flour. Pour and spread into tart shell. Place halved cherries atop the mixture. Bake for just under 20 minutes.

More Great Recipes: Chocolate|Fruit|Breakfast & Brunch|Desserts|Pies & Tarts

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Comments (6) Questions (0)


about 5 years ago SallyCan

I would be happy to have this for breakfast! The buttermilk must keep the filling from being too sweet. And I love the crust technique~my mother also makes a hot water pie crust, but she beats the boiling water into the fat. I can't wait to try it!


about 5 years ago fraîchement

Hey Sally! I picked up the tart shell recipe from David Lebovitz, who also picked it up from... someone in France. I love that there is no rolling pin involved. The buttermilk definitely helps with keeping the filling balanced. Thanks!


about 5 years ago dymnyno

This look delish! At first I thought they were chocolate meatballs!!


about 5 years ago fraîchement

chocolate meatballs-- hmm, sounds tempting. haha! wow, but really-- I wonder what that tastes like... there is always a first for everything!


about 5 years ago Sagegreen

Thank you for this. This looks lovely. I was struggling to make a chocolate plum cake last week.


about 5 years ago fraîchement

chocolate plum cake? that sounds delicious! i struggled with plums last week-- resorting to a gooey delicious pile of custard sauce and roast plums.