unsweetened raw cacao + extra for dusting
unsalted butter, cold & cut in small cubes
large egg yolk
sweet cherries, pitted
quality 75% dark chocolate, roughly chopped
In This Recipe
Lightly grease a 11’ inch round removable bottom tart pan.
Place cherries in a large ziplock bag and toss with bourbon. Place in
refrigerator until ready to use.
To make tart, add flour and stir in salt and cocoa. Add cold cubed butter and
with your fingers, mix and crumble butter until flour looks like very coarse oatmeal.
Mix in sugar and eggs. Work the dough for 2-3 minutes until well incorporated smooth and soft.
Flour a smooth surface and place the pastry dough. Roll pastry with rolling
pin to about 3/16 inch thick. Line tart pan with pastry dough, trim off any
extra and use to make a few small tarts if you like. Prick bottom of pastry a
few times with fork. Place pan in refrigerator for at least an hour.
Preheat oven to 375 F.
To make filling, add brown sugar and flour in zip lock back and gently shake
to mix well. Pour cherry mixture into pastry tart and spread evenly. Gently
mix in chocolate with cherry mixture.
Bake at 375 F for 20 mins then reduce heat to 350 F and bake for an
additional 15 mins.
Remove from oven and let cool. Enjoy with French vanilla ice cream or crème fraiche with lemon zest.
SERVINGS 8-10| PREP & COOK TIME approx. 1.5 hours