This Chocolate Cherry Tart with Almond Whipped Cream is the perfect treat for any chocolate lover in your life!

This Chocolate Cherry Tart with Almond Whipped Cream is the perfect treat for any chocolate lover in your life!

Before we get started on this recipe, I’m still celebrating my one-year blog birthday!  So be sure to enter my giveaway for the Cookie Dough Lover’s Cookbook by Linsday Landis!!

This is my sixth month participating in the Improv Challenge, hosted by Kristen over at Frugal Antics of a Harried Homemaker. If you haven’t heard about the Improv Challenge, each month participants are assigned two ingredients to pair together to create a fun, new recipe. This month’s ingredients were cherries and almonds.

The toughest part of this challenge was not eating all of the cherries before I finished preparing this dessert.

Seriously, after I made the cherry sauce, I placed it in a bowl on the table for serving…and came into the dining room to find Doodle eating it directly out of the bowl.  I couldn’t get too upset at him, since he turned to me with a serious look on his face and cherry juice dripping off his chin and said, “This is sooooo good, mom.”

Can’t say I disagree.

Although this dessert looks super fancy (at least it does to my pretty low-key household), it really was a breeze to make.  I used my no-roll pie crust (although you could certainly use a pre-prepared crust from the refrigerated section), and the filling whipped up in just under 10 minutes. The almond whipped cream was a snap, and the added flavoring was really a nice complement to the chocolate and cherries.

This Chocolate Cherry Tart with Almond Whipped Cream is the perfect treat for any chocolate lover in your life!

If you have any chocolate lovers in your life, make this.

Chocolate Cherry Tart with Almond Whipped Cream
adapted from Sunset Magazine, July 2010
  • Pre-bake your pie crust according to package directions, or use this recipe for a no-roll pie crust.
For the chocolate filling:
  • 7 ounces top-quality bittersweet chocolate, finely chopped
  • ¾ cup whipping cream
  • ⅓ cup half-and-half
  • 1 large egg
For the cherries and whipped cream:
  • ¾ pound pitted cherries
  • 2 to 5 tablespoons sugar (adjust according to taste)
  • ½ cup whipping cream
  • ¾ teaspoon almond extract
  • slivered almonds, for garnish
  1. Preheat oven to 250.
To make the chocolate filling:
  1. Put chocolate in a medium heatproof bowl. Heat cream and half-and-half in a medium saucepan over medium heat until simmering, then pour over chocolate. Let sit a few minutes, then stir gently until smooth.
  2. Break egg into a separate medium bowl, then pour into chocolate mixture, whisking constantly until incorporated (keep whisk in contact with bottom of bowl so as not to whip in air bubbles).
  3. Pour mixture into the tart shell and bake until just set (no longer jiggles), 25 to 35 minutes. Let cool completely.
To make your topping:
  1. Warm cherries in a saucepan over low heat with granulated sugar to taste until sugar melts. Whip cream with 2 tbsp. sugar and almond extract until soft peaks form.
  2. Cut tart into slices and serve each with a few cherries and a dollop of cream on top.

Check out my previous Improv entries:

Peanut Butter {and Peanut Butter Cup} and Jelly Bars
Buffalo Chicken Potato Skins with Blue Cheese and Cheddar Cheese
Carrot Cake Cookies with Dulce de Leche Buttercream
Lemon Cream Cupcakes with Raspberry Cheesecake Buttercream
Cranberry Muffins with Eggnog Cream

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!

And be sure to check out everyone else’s goodies!