Spring

Everyday Chocolate-Cherry Tart

Name: Everyday Chocolate-Cherry Tart
Yield: Makes 1 tart
Ingredients: 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; 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

by: fraîchement

August 12, 2010

0 Ratings

Makes 1 tart

Jump to Recipe

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

What You'll Need

Ingredients

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

Directions

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.
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.

Tags:

See what other Food52ers are saying.

SallyCan
dymnyno
Sagegreen
fraîchement

Popular on Food52

6 Reviews

SallyCan August 12, 2010

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!

fraîchement August 13, 2010

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!

dymnyno August 12, 2010

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

fraîchement August 12, 2010

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

Sagegreen August 12, 2010

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