I made these indulgent dark chocolate cherry tarts as a date night pudding. Chocolate ganache bursting with juicy cherries sitting on top a buttery digestive biscuit base – are you sold? They are perfect as you can get them ready in advance so don’t need to worry about sorting out dessert in between courses.
You do need to be a little bit organised as there is some setting time needed, but each step only takes a few minutes of actual work. There are also minimal ingredients involved and you could easily switch out the cherries for any kind of berries you happen to have on hand. I would recommend using a high percentage dark chocolate – at least 70% – for an extra deep chocolate flavour (this is my favourite).
So easy but they taste amazing. I made a batch of 6 dark chocolate cherry tarts and kept some in the fridge for later in the week. A great idea if you ask me! Pudding on a weeknight with zero effort required – count me in!
Dark Chocolate Cherry Tarts
- 200 g dark chocolate
- 300 ml double cream
- 90 g digestive biscuits chocolate coated if like me you feel that you'd enjoy a little more chocolate
- 60 g unsalted butter
- handful fresh cherries chop most of the cherries and leave a few whole for decoration. I also had a few raspberries in the fridge so added a couple on top to decorate.
- I used silicone moulds to make my tarts but you can easily use ramekins or glasses instead. If you are using silicone moulds I would recommend lightly greasing them so that you can turn the tarts out easily.
To make the digestive biscuit base
- Put the digestive biscuits in a sandwich bag and gently crush them using a rolling pin. Aim for the texture of breadcrumbs.
- Melt the butter in a small pan over a low heat.
- Once melted, add the biscuit crumbs and combine.
- Press the mixture into the bases of your 6 moulds/ramekins and place in the fridge for a couple of hours to firm up.
To make the chocolate filling
- Roughly chop the chocolate.
- Gently warm the cream on the hob while stirring. Once it starts bubbling around the edges remove it from the heat immediately.
- Add the chocolate to the cream mixture and gently stir. As you stir, the chocolate should begin to melt. Keep stirring until all of the chocolate has melted and it is fully mixed with the cream.
- Stir in the chopped cherries.
- Spoon the mixture evenly over your 6 bases and put into the fridge for a couple of hours to set.
- When you are ready to serve, turn out the tarts if you are using the moulds. Then top with the whole cherries and any other berries you like. I also sifted a tiny amount of cocoa powder over the tart, just to be fancy.
For more chocolatey inspiration, have a look at my Chocolate Orange Cake recipe.