Chocolate and cherry tart

Name: Chocolate and cherry tart - Gentiana K.
Ingredients: For the Base: 250 g biscuits 125 g butter at room temperature For the Filling: 400 ml whipped cream 250 g dark chocolate (your choice; but it shouldnt be filled) 10 g gelatin 1 jar (320 ml) of pitted sour cherries (optional) Extra: 100 g chocolate + 2 tablespoons milk 50 g other chocolate + 1 tablespoon milk (optional)

Dessert - Chocolate and cherry tart by Gentiana K. - Recipia

Chocolate and Sour Cherry Tart I usually make this tart when I'm craving something chocolatey but don't want to turn on the oven. The base is made from cookies, the filling is creamy and intense, and the sour cherries add a nice tangy contrast. If I have a jar of cherries in the pantry or some frozen ones, I add them; if not, it's still great without. I've made it many times, especially when I need a quick and uncomplicated dessert. Quick Info Total Time: about 2 hours, including chilling in the fridge Preparation Time: 30 minutes Cooking Time: minimal, just melting the chocolate and warming the gelatin Servings: 10-12 slices, depending on how large you cut them Difficulty: easy to medium Recipe Type: dessert, no-bake, suitable for occasions or when you're in the mood for something sweet with chocolate Ingredients For the crust: 250 g plain cookies 125 g butter at room temperature For the filling: 400 ml heavy cream (unsweetened) 250 g dark chocolate (without filling) 10 g gelatin (sheets or granules) 1 jar (320 ml) pitted sour cherries, drained (optional) For the glaze: 100 g chocolate 2 tablespoons milk Optional for decoration: 50 g white chocolate + 1 tablespoon milk or almond flakes Instructions 1. Preparing the crust Crush the cookies as finely as possible. I use a food processor, but you can also use a bag and a rolling pin if you don’t have anything else on hand. Mix the crushed cookies with the softened butter in a bowl until the mixture is uniform and holds together. Press everything into a 25 cm tart pan, making sure to compact it well with a spoon or the bottom of a glass, including the edges. Place the pan in the fridge while you prepare the filling. 2. Chocolate filling Break the chocolate into small pieces and place it in a small saucepan over low heat, along with 50 ml of the heavy cream. Keep the heat low and stir continuously to prevent burning. Once fully melted, remove the pan from the heat and let it cool slightly, not completely cold but not hot either. Hydrate the gelatin: place the gelatin in 50 ml of cold water and let it sit for 5-10 minutes. Then gently heat it (without boiling) until it dissolves completely. Mix well to avoid any granules. Whip the remaining cream (350 ml) until it becomes firm. It’s important not to over-whip it; otherwise, the filling won’t have the right texture. When the chocolate has cooled slightly (it should be warm, not hot), pour it into the whipped cream and gently fold with a spatula. Add the dissolved gelatin and incorporate everything slowly. If the chocolate is too warm when you add it to the cream, the mixture might curdle, so check beforehand. 3. Assembly Remove the tart crust from the fridge. If you’re using cherries, drain them well and arrange them directly on the cookie base in an even layer or just on one half, as preferred. Pour the chocolate filling on top, level it with a spatula, and refrigerate for at least an hour to set properly. 4. Glaze Melt 100 g of chocolate with 2 tablespoons of milk over a double boiler or on low heat. Stir until you achieve a glossy cream. Let it cool slightly, then pour it over the tart once the filling has set. Quickly level it out, as the glaze sets fairly quickly on the cold cream. For decoration, you can also use some melted white chocolate with 1 tablespoon of milk or almond flakes. 5. Why I make this recipe often It's one of those quick no-bake desserts with readily available ingredients. The cookie crust takes just five minutes to make, the filling is uncomplicated, and the cherries—if I have them in the freezer or a jar—add something different. It keeps well in the fridge, is easy to slice, and can be made a day in advance without any issues. Tips and Variations Tips The gelatin must be fully dissolved; otherwise, granules or "strings" will remain in the cream. The cream should be cold before whipping. If using cream from milk, ensure it has at least 30% fat content. If using jarred or canned cherries, it’s important they are well-drained; otherwise, the cream will get soggy at the bottom. The chocolate should not contain any filling or additives for a smooth cream. When pouring the filling over the crust, work quickly—the gelatin starts to set quite fast. Substitutions Cherries can be omitted without any issues. The tart is delicious and simple with just chocolate. For the crust, plain or digestive cookies work just as well. If you don’t have dark chocolate, you can use milk chocolate, but the result will be sweeter and the cream a bit softer. Vegetable cream can replace natural cream if you want a more stable dessert, but the taste will be different. Variations Cherries can be incorporated directly into the cream if you enjoy finding tangy pieces throughout the tart. For decoration, instead of glaze, you can sprinkle cocoa powder, grated chocolate, or chopped toasted nuts. It also works well with frozen berries, well-drained, instead of cherries. Serving Suggestions The tart is served cold, straight from the fridge, with a knife dipped in hot water for smoother cuts. It can be presented with a cherry or red fruit sauce. It’s perfect for birthdays, family meals, or when you have guests and want something no-bake. Frequently Asked Questions Can I use frozen cherries instead of jarred ones? Yes, frozen cherries work well; just make sure to let them thaw completely and drain them well before using. If I don’t have gelatin, can I use something else? For the correct texture, gelatin is the most suitable for this type of tart. You can try agar-agar, but the times and quantities may differ, and the final consistency might be slightly firmer. How do I know if the cream is whipped enough? The cream should be firm but not "whipped to butter." If you turn the bowl upside down and it doesn’t fall out, it’s firm enough. Can the tart be made with other types of cookies? Yes, almost any plain cookie works, including digestive or plain ones. Cocoa cookies will add a more intense chocolate flavor. Nutritional Values Calories depend on the type of chocolate and cream used. For one slice (out of 12), approximately: - 340-380 kcal - 23-26 g fat (mostly from cream and butter) - 30-32 g carbohydrates (mostly from cookies and chocolate) - 4-5 g protein These are rough estimates and depend on the cookies and how much white chocolate or other toppings you use. Storage and Reheating The tart can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the cream with whipped cream and gelatin changes after thawing. Reheating doesn’t make sense—it’s served cold, straight from the fridge. After two days, the crust may become slightly softer, but the tart will still be good.

Chocolate and cherry tart

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