Food Lovers Cherry Chocolate Tart
Food Lovers Cherry Chocolate Tart

Cherry Chocolate Tart with a Pecan Nut Crust

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December 14, 2018

A deliciously rich and decadent chocolate tart, with pecan crust and topped with seasonal fresh cherries. Perfect with vanilla ice-cream.

  • Yields: 6-8


For the crust

10 tennis biscuits

1 cup pecan nuts

4 Tbsp (60ml) demerara sugar

½ tsp (2.5ml) ground cinnamon

4 Tbsp (60ml) melted butter

For the filling

2 cups (500ml) cream

400g 70% dark chocolate, broken into pieces

To Top

300g Cheeky Cherry punnet, pitted and havled + a few kept whole for decoration

Edible flowers (optional)


1Preheat the oven to 180°C.

2Chop the tennis biscuits and pecan nuts in a processor until crumbed.

3Add the sugar, cinnamon and melted butter.

4Pulse until blended and moist clumps form.

5Press the mixture onto the base and up the sides of a 22-23 cm loose bottom tin. Bake for 15 minutes until golden and crispy. Leave to cool.

6To make the filling, bring the cream just to the boil. Remove from the heat and pour over the chocolate. Stir continuously until all the chocolate has melted.

7Pour the filling into the baked crust and leave to set in the fridge to set for 4 hours.

8Just before serving, top the tart with cherries and edible flowers.

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