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.
Recipe by Kitchen Meets Girl at