Cherry Chocolate Tart by The Humble Pescatarian
There are two things in life that are certain to make me smile – chocolate and cherries. It really is quite as simple as that. I had a tonne of chocolate in the cupboard and a pack of digestives at the back of the cupboard that were dying to come out and either be dipped in a tea or made into something decadent so yesterday, whilst it rained and rained, I put my two favourite things together and made a Cherry Chocolate Tart.
For this Cherry Chocolate Tart I actually relied on using a delicious, and I mean it when I say this, absolutely perfect Morello Gin Liqueur from Coxy’s. Usually, I’d be using fresh cherries but when you have issues with them being in season and the expense of them, it can be tricky so as I was looking around my kitchen thinking what am I going to do with all of this chocolate, my eyes fell upon the lovely bottle of Gin Liqueur and I have to say, the morello flavour is so incredibly prominent within the chocolate tart that it tastes like a melting black forest ganache. Perfect.
Cherry Chocolate Tart
Indulge yourself in pure heaven whilst mixing decadent cherry flavours with the smoothness of chocolate.
Prep Time 20 mins
Servings: 8 people
- 300 g Digestive Biscuits
- 7 tbsp Sunflower Spread Melted
- 1 can Coconut Cream Cream Only from Biona
- 250 g Belgian Plain Chocolate Buttons From Buy Whole Foods Online
- 90 g Divine 85% Dark Chocolate From Divine
- 4 tbsp Morello Gin Liqueur
- 15 Raspberries For Decoration
- 2 Sprinkle Frozen Strawberry Pieces From Lakeland
Line a tart tin with parchment paper.
Put your biscuits into a processor or blender and whizz until crumbled. If you don’t have a blender/processor then put your biscuits into a sandwich bag and roll with a rolling pin until crumbly. Once crumbled, put your biscuits into a bowl.
Melt your butter and add to the biscuits and mix until it looks like wet sand. It should be gently damp to touch.
Fill your tart tin with your biscuits and press up to the edges until firm and place in the freezer for 20 minutes whilst you make your chocolate filling.
In a saucepan, melt your coconut cream (cream only) under a gentle heat then leave to the side.
Once mixed, remove your biscuit base from the freezer and fill your tart before decorating with raspberries and a sprinkle of Frozen Strawberry Pieces.
Place in the freezer for 1 hour before serving.
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© words & images www.thehumblepescatarian.co.uk 2019