Chocolate Cherry Tart (mini)

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 This mini chocolate-cherry tart is a soul-satisfying sweet treat prepared with the flavours combination of chocolate and cherries. Both the ingredients compliment each other. Flavour of chocolate is intensified with sweet juicy cherries. This divine dessert is prepared in layers and each layer burst into your mouth with each bite, the cherries come first followed by the chocolate layer and finally the crunchy biscuit layer


When this glorious dessert was baked I wanted to gaze it all the day,  but I had to dig into it as It was valentines day as well as our marriage anniversary too and I swear, this was the real treat of the day! What else do you need other than your favourite things on special days?  I think cherries are the greatest fruits ever… Sweet n’ juicy (Luckily I got the fresh ones in the supermarket )and the chocolate too a wonderful creation

So.. This beautiful tart filling contains the melted chocolate mixed with almond meal making it super rich. The chocolate biscuit base with some almond meal was set beautifully without leaving any crumbs as I had baked that for 5-6 minutes and then refrigerated

° Almond meal is easy to make just pulsing the grinder a few times so that you get a coarse-grainy meal or flour

Course – Dessert

Cuisine – World

 Prep Time – 20 Min

 Baking  Time – 5 Min+20 min

 Total Time – 60 Min

 Yield – 4 Servings

 Author – Bharti Dhawan

 Ingredients for the biscuit base

•  Chocolate biscuits – 15 nos
•  Almond meal – 1 tbsp
•  Melted butter – 2 tbsp

Ingredients for the filling

•  Semisweet Chocolate (55℅ cocoa)  – 50 gms
•  Unsalted butter – 50 gms
•  Egg yolk (optional) – 1 no
•  Almond meal – 100 gms
•  Corn starch – 2 tsp
•  Fine sugar – 1 tbsp
•  Cherries( pitted and halved)  – 12-15 or half cup

  Instructions for the biscuit base

1-  Grease a mini tart tin  of 5 inches  with butter or oil and keep aside

2- Crush biscuits to a course consistently in a grinder or food processor or in the zip locked bag with the help of a rolling pin

3- Melt butter in a saucepan or microwave and add to crushed biscuits and almond meal. Mix everything well

4- Set this biscuit mix at the bottom of a greased tart tin evenly with the back of a spoon or spatula and bake for 5 minutes at 180°C. let it remain in the oven for 5 minutes and then take out to cool completely in the refrigerator. Next prepare for the filling

Instructions for the filling

1- Melt butter and chocolate in a pan or microwave,  stirring at intervals until both are melted completely

2- Add sugar and mix well. Ensure that this mix is cooled and ready to add an egg yolk. Mix well

3- Add almond meal and corn starch and mix well again

4- Pour the batter on the biscuit base.

5- Set the pitted halved cherries in a circular pattern. Press them slightly into the batter and bake the tart for 15 to 18 minutes at 180°C

6- When done let it for 5 minutes in the oven and then take it out to cool completely. If it wobbles,  no worries this will settle in the refrigerator

7- Finally, the crucial part comes to unmould the tart. Take a pointed knife and run slowly between the biscuit base and tart rim to make it lose. Now place the tart on a glass and press gently on the rim so it slips down to the counter. Now run the knife between the biscuit base and the mould base. When both get separated transfer the tart on the plate

8- Dust the tart with powdered sugar before serving

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