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. The 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 at it all 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 a 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 tricky 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 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 to the plate
8- Dust the tart with powdered sugar before serving
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