QUEEN OF HEARTS CHOCOLATE CHERRY TART: National Cherry Tart Day

Today is National Cherry Tart Day, and it's the perfect time to make a Chocolate Cherry Tart since there are fresh cherries for sale on every corner! If that's not the case in your town, be sure and save this recipe for when they're available.

One of the most useful gadgets in my kitchen is my cherry pitter, especially for pitting fresh cherries in large batches. I originally got my cherry pitter over 40 years ago for pitting small plums for jam.

Since today is National Cherry Tart Day, I'm posting a recipe for Chocolate Cherry Tart that was "blended and adapted" from recipes from Desperationdinners.com and Dianasaurdishes.com. These two blogs have morphed, but I still had the original recipes. DesperationDinners' tart uses a 'plain' tart dough, but I can never have enough Chocolate! Dianasaurdishes has a wonderful chocolate tart recipe that's pretty fool-proof. Have a look at Eating Richly (Dianasaurdishes') Raspberry Chocolate Tart Recipe. Just substitute cherries. No time to make the tart shell? Use a prepared pie crust that's not chocolate. I often use Trader Joe's frozen pie crusts.

QUEEN OF HEARTS CHOCOLATE CHERRY TART

Chocolate Pie Crust:
 
Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Scrape down bowl and beat another minute so there are no lumps. Add egg yolk, beat well, and scrape downsides again.
Add flour and cocoa powder, beat on lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl and use spatula to incorporate anything that isn’t mixed in.
Put chocolate crust in 11- to 12-inch tart pan with removable bottom. Use heel of hand to press dough and spread along bottom of pan and up sides  if you’re having trouble, refrigerate dough 15 minutes before pressing)
Cut off any dough above top of tart pan. Save dough for repairs. Place dough filled pan in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees. Place pan on cookie sheet and bake in lower third of oven for 15 minutes. Remove from oven and use leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).

While the crust is baking, prepare filling!

Cherry Filling:

Ingredients
12 ounce 65-75% dark chocolate, chopped
1/2 cup heavy or whipping cream
1 1/2 pounds fresh sweet cherries, rinsed and dried (any cherries will work)
3 Tbsp Bonne Maman Cherry preserves (or strawberry jelly)

Directions
Put chocolate and cream in double boiler or saucepan on top of another saucepan with simmering water. Melt together, stirring, until smooth. Set aside.
Remove cherry stems, remove pits with cherry pitter. Set aside.
When crust is cool, pour chocolate into crust and smooth evenly with back of spoon. Place cherries into chocolate in concentric circles, stem side up, pressing into chocolate to hold in place.
Put jelly in small measuring cup and microwave on High until spreadable, about 15 seconds.
Using pastry brush, lightly brush tops of cherries with jelly just to glaze.
Place tart in refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.
To serve, remove sides of  tart pan.
Here's a trick for removing the tart from the outside ring of the pan: 
Place bottom of  pan over a small bowl that's smaller than tart pan. The pan ring will fall away if sides have shrunk enough, or you can jiggle gently and pull down on the pan ring to remove.
Slice into wedges, and serve cold.

MINI GERMAN CHOCOLATE BROWNIE PECAN TARTS: Thanksgiving

Thanksgiving is right around the corner. Here's a great Retro recipe for Mini German Chocolate Brownie Pecan Tarts. This recipe originally appeared in Woman's Day in 1965. Use the very best chocolate and other ingredients for updated flavors! This is a great make-ahead dessert.

Mini German Chocolate Brownie Pecan Tarts

Ingredients
2 refrigerated rolled pie crusts (or make your own)
3/4 cup all-purpose flour
1 tsp baking powder
6 Tbsp unsalted butter
1 Tbsp unsalted butter
4 oz. unsweetened baking chocolate  (I use very dark chocolate and cut down on the sugar)
1 cup granulated sugar
4 large eggs
1 1/2 tsp pure vanilla extract
1/2 cup light corn syrup
1/2 cup packed light brown sugar
1/4 tsp kosher salt
1 1/2 cup pecans
1/2 cup sweetened flaked coconut
8 tart pans with removable bottoms

Directions 
Heat oven to 350 degrees F.
Place tart pan upside down on piece of paper and draw circle 1 inch larger than the pan; cut out.
Roll each pie crust into 12 1/2-inch circle. Using stencil, cut 4 rounds from each crust, chilling and re-rolling scraps as necessary. Fit rounds into bottom and up sides of tart pans. Cut away any overhanging dough and place pans on baking sheet. Using fork, prick bottoms of crusts, and bake until just cooked through, 10 to 12 minutes.

Meanwhile, in medium bowl, whisk together flour and baking powder. Cut 6 tablespoons butter into small pieces and place in microwave-safe bowl. Add chocolate and microwave on high for 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. Let cool for 5 minutes.

Using electric mixer, beat sugar, 2 eggs, and 1 teaspoon vanilla on high in large bowl until pale, about 3 minutes. Beat in chocolate mixture. Reduce speed to medium and add flour mixture, mixing just to combine.

Divide mixture among the tart shells. In medium microwave-safe bowl, melt remaining tablespoon butter. Whisk in corn syrup, brown sugar, salt, remaining 2 eggs, and 1/2 teaspoon vanilla. Stir in  pecans and coconut. Spoon mixture over brownie batter and bake until brownie is cooked and pecan filling is just set, 25 to 30 minutes.

Let tarts cool 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

QUEEN OF HEARTS CHOCOLATE CHERRY TART: National Cherry Tart Day!

Today is National Cherry Tart Day, and it's the perfect time to make a Chocolate Cherry Tart since there are fresh cherries for sale on every corner!  If that's not the case in your town, be sure and save this recipe for when they're available.

One of the most useful gadgets in my kitchen is my cherry pitter, especially for pitting fresh cherries in large batches. I originally got my cherry pitter over 35 years ago for pitting small plums for jam.

Since today is National Cherry Tart Day, I'm posting a recipe for Chocolate Cherry Tart that was "blended and adapted" from recipes from Desperationdinners.com and Dianasaurdishes.com. These two blogs have morphed, but I still had the original recipes. DesperationDinners' tart uses a 'plain' tart dough, but I can never have enough Chocolate! Dianasaurdishes has a wonderful chocolate tart recipe that's pretty fool-proof. Have a look at Eating Richly (Dianasaurdishes') Raspberry Chocolate Tart Recipe. Just substitute cherries. No time to make the tart shell? Use a prepared pie crust that's not chocolate. I often use Trader Joe's frozen pie crusts.

QUEEN OF HEARTS CHOCOLATE CHERRY TART

Chocolate Pie Crust:
 
Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Scrape down bowl and beat another minute so there are no lumps. Add egg yolk, beat well, and scrape downsides again.
Add flour and cocoa powder, beat on lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl and use spatula to incorporate anything that isn’t mixed in.
Put chocolate crust in 11- to 12-inch tart pan with removable bottom. Use heel of hand to press dough and spread along bottom of pan and up sides  if you’re having trouble, refrigerate dough 15 minutes before pressing)
Cut off any dough above top of tart pan. Save dough for repairs. Place dough filled pan in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees. Place pan on cookie sheet and bake in lower third of oven for 15 minutes. Remove from oven and use leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).

While the crust is baking, prepare filling!

Cherry Filling:

Ingredients
12 ounce 65-75% dark chocolate, chopped
1/2 cup heavy or whipping cream
1 1/2 pounds fresh sweet cherries, rinsed and dried (any cherries will work)
3 Tbsp Bonne Maman Cherry preserves (or strawberry jelly)

Directions
Put chocolate and cream in double boiler or saucepan on top of another saucepan with simmering water. Melt together, stirring, until smooth. Set aside.
Remove cherry stems, remove pits with cherry pitter. Set aside.
When crust is cool, pour chocolate into crust and smooth evenly with back of spoon. Place cherries into chocolate in concentric circles, stem side up, pressing into chocolate to hold in place.
Put jelly in small measuring cup and microwave on High until spreadable, about 15 seconds.
Using pastry brush, lightly brush tops of cherries with jelly just to glaze.
Place tart in refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.
To serve, remove sides of  tart pan.
Here's a trick for removing the tart from the outside ring of the pan: 
(Place bottom of  pan over a small bowl that's smaller than tart pan. The pan ring will fall away if sides have shrunk enough, or you can jiggle gently and pull down on the pan ring to remove.)
Slice into wedges, and serve cold.

RUSTIC CHERRY TART: National Cherry Dessert Day!

Photo: Chukar Cherries

Today is National Cherry Dessert Day! I love Chukar's Cherry Pie Filling  - both the sweet and the sour - and I use both a lot when I don't have fresh cherries. Here's a recipe from the Chukar Cherries site that is just fabulous! This recipe uses the Sweet Cherry Pie Filling.

RUSTIC CHERRY TART

Ingredients 
2 cups all-purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp cane sugar
12 Tbsp unsalted butter, cold and cut into small pieces
1/2 cup very cold water
1 egg beaten
2 Tbsp large sugar crystals (course sugar)
Sweet Cherry Pie Filling

Directions 
Combine dry ingredients and cut-in cold butter using pastry hand blender. Add a few tablespoons of icy water (just enough to bind dough) and refrigerate for several hours, covered.
Divide dough into 12 equal parts.
On floured surface, roll pastry dough into 7-inch diameter circles and spoon cherry filling into center. Gather the edges of the dough toward center and pinch edges.
Brush pastry edges with beaten egg and sprinkle with sugar crystals.
Bake at 400 degrees for 20-25 minutes until centers are bubbly and crusts are golden.

HINT: Pastry works best when all ingredients and utensils are very cold. Yields twelve 3-inch tarts.

MINI GERMAN CHOCOLATE BROWNIE PECAN TARTS: Thanksgiving

Thanksgiving is right around the corner. Due to the pandemic, you're probably not expecting a crowd, so here's a great Retro recipe for Mini German Chocolate Brownie Pecan Tarts. Single servings work well this year. This recipe originally appeared in Woman's Day in 1965. Use the very best chocolate and other ingredients for updated flavors!

Mini German Chocolate Brownie Pecan Tarts

Ingredients
2 refrigerated rolled pie crusts (or make your own)
3/4 cup all-purpose flour
1 tsp baking powder
6 Tbsp unsalted butter
1 Tbsp unsalted butter
4 oz. unsweetened baking chocolate  (I use very dark chocolate and cut down on the sugar)
1 cup granulated sugar
4 large eggs
1 1/2 tsp pure vanilla extract
1/2 cup light corn syrup
1/2 cup packed light brown sugar
1/4 tsp kosher salt
1 1/2 cup pecans
1/2 cup sweetened flaked coconut
8 tart pans with removable bottoms

Directions 
Heat oven to 350 degrees F.
Place tart pan upside down on piece of paper and draw circle 1 inch larger than the pan; cut out.
Roll each pie crust into 12 1/2-inch circle. Using stencil, cut 4 rounds from each crust, chilling and re-rolling scraps as necessary. Fit rounds into bottom and up sides of tart pans. Cut away any overhanging dough and place pans on baking sheet. Using fork, prick bottoms of crusts, and bake until just cooked through, 10 to 12 minutes.

Meanwhile, in medium bowl, whisk together flour and baking powder. Cut 6 tablespoons butter into small pieces and place in microwave-safe bowl. Add chocolate and microwave on high for 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. Let cool for 5 minutes.

Using electric mixer, beat sugar, 2 eggs, and 1 teaspoon vanilla on high in large bowl until pale, about 3 minutes. Beat in chocolate mixture. Reduce speed to medium and add flour mixture, mixing just to combine.

Divide mixture among the tart shells. In medium microwave-safe bowl, melt remaining tablespoon butter. Whisk in corn syrup, brown sugar, salt, remaining 2 eggs, and 1/2 teaspoon vanilla. Stir in  pecans and coconut. Spoon mixture over brownie batter and bake until brownie is cooked and pecan filling is just set, 25 to 30 minutes.

Let tarts cool 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

QUEEN OF HEARTS CHOCOLATE CHERRY TART: National Cherry Tart Day

Fresh Cherries are everywhere right now. Fresh cherries it is then for National Cherry Tart Day!

One of the most useful gadgets in my kitchen is my cherry pitter, especially for pitting fresh cherries in large batches. I originally got my cherry pitter over 35 years ago for pitting small plums for jam.

Since today is National Cherry Tart Day, I'm posting a recipe for Chocolate Cherry Tart that was "blended and adapted" from recipes from Desperationdinners.com and Dianasaurdishes.com. These two blogs have morphed, but I still had the recipe. DesperationDinners' tart uses a 'plain' tart dough, but I can never have enough Chocolate! Dianasaurdishes has a wonderful chocolate tart recipe that's pretty fool-proof. Have a look at Eating Richly (Dianasaurdishes') Raspberry Chocolate Tart Recipe. Just substitute cherries. No time to make the tart shell? Feel free to use a prepared pie crust that's not chocolate. I often use Trader Joe's frozen pie crusts.

QUEEN OF HEARTS CHOCOLATE CHERRY TART

Chocolate Pie Crust:
 
Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Scrape down bowl and beat another minute so there are no lumps. Add egg yolk, beat well, and scrape downsides again.
Add flour and cocoa powder, beat on lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl and use spatula to incorporate anything that isn’t mixed in.
Put chocolate crust in 11- to 12-inch tart pan with removable bottom. Use heel of hand to press dough and spread along bottom of pan and up sides  if you’re having trouble, refrigerate dough 15 minutes before pressing)
Cut off any dough above top of tart pan. Save dough for repairs. Place dough filled pan in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees. Place pan on cookie sheet and bake in lower third of oven for 15 minutes. Remove from oven and use leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).

While the crust is baking, prepare filling!

Cherry Filling:

Ingredients
12 ounce 65-75% dark chocolate, chopped
1/2 cup heavy or whipping cream
1 1/2 pounds fresh sweet cherries, rinsed and dried (any cherries will work)
3 Tbsp Bonne Maman Cherry preserves (or strawberry jelly)

Directions
Put chocolate and cream in double boiler or saucepan on top of another saucepan with simmering water. Melt together, stirring, until smooth. Set aside.
Remove cherry stems, remove pits with cherry pitter. Set aside.
When crust is cool, pour chocolate into crust and smooth evenly with back of spoon. Place cherries into chocolate in concentric circles, stem side up, pressing into chocolate to hold in place.
Put jelly in small measuring cup and microwave on High until spreadable, about 15 seconds.
Using pastry brush, lightly brush tops of cherries with jelly just to glaze.
Place tart in refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.
To serve, remove sides of  tart pan.
Here's a trick for removing the tart from the outside ring of the pan: 
(Place bottom of  pan over a small bowl that's smaller than tart pan. The pan ring will fall away if sides have shrunk enough, or you can jiggle gently and pull down on the pan ring to remove.)
Slice into wedges, and serve cold.

NO-BAKE DOUBLE CHOCOLATE CHERRY TART: National Cherry Day

This No-Bake Double Chocolate Cherry Tart is an all-time showstopper! It's easy and delicious. I usually make it for Valentine's Day, but since today is National Cherry Day, it's perfect! Recipe is from Taza, my go-to chocolate (Taza 70% Mexicano is always in my desk). Cherries are in the markets right now, but if there aren't any fresh ones in your area, you can substitute fresh raspberries or strawberries.

NO-BAKE DOUBLE CHOCOLATE CHERRY TART

Ingredients
30 Oreos or other sandwich cookies
3 Tbsp unsalted butter, melted
1 1/2 pints heavy cream
4  Taza 60% Dominican Stone Ground Chocolate bars, chopped (plus additional to melt for drizzling if desired)
1 pound cherries, pitted

Directions

Crust:
Process cookies in food processor until fine crumb.
Place in bowl and drizzle melted butter over them, and stir to combine.
Press into 11 inch tart pan and put in refrigerator to cool.

Tart Filling:
Combine heavy cream and chocolate in small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust.
Place pitted cherries on top of tart and let sit for 2 hours or overnight.
Drizzle with additional melted chocolate if desired.

How easy is that?

Photo: Taza Chocolate

CHOCOLATE CHERRY TART

Summertime and Fresh Cherries are everywhere, so National Cherry Tart Day couldn't be better times! One of my favorite and most useful kitchen gadgets is my cherry pitter, especially for doing anything with fresh cherries in a large batch. I've had my cherry pitter for over 30 years. Maybe it's time for an upgrade, but I tend to keep things forever. I originally got my cherry pitter for pitting small plums for jam. The house I lived in at the time was surrounded by plum trees. Canning mania!

But back to the cherries. Since today is National Cherry Tart day, I'm re-posting a recipe for Chocolate Cherry Tart that was "blended and adapted" from recipes from Beverly Mills of Desperationdinners.com and  Dianasaurdishes.com. Beverly's tart uses a 'plain' tart dough, but I can never have enough Chocolate! Diana has a wonderful chocolate tart recipe that's pretty fool-proof. Have a look at Dianasaurdishes' Raspberry Chocolate Tart Recipe and substitute cherries.

No time to make the tart shell? Substitute a prepared pie crust that's not chocolate. I like Trader Joe's frozen pie crusts. 

CHOCOLATE CHERRY TART

Chocolate Pie Crust:
 
4 oz sweet butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 tbsp unsweetened DARK cocoa powder

1. Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Scrape down bowl and beat another minute so there are no lumps. Add egg yolk, beat well, and scrape downsides again.
2. Add flour and cocoa powder, beat on lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with a dark uniform color. Scrape down bowl and use the spatula to incorporate anything that isn’t mixed in.
3. Put chocolate crust in an 11- to 12-inch tart pan with a removable bottom. Use heel of your hand to  press dough and spread along bottom of pan and up sides ( if you’re having trouble, refrigerate  dough 15 minutes before pressing)
4. Cut off any dough above the top of the tart pan. Save dough for repairs. Place dough filled pan in refrigerator for at least 30 minutes.
5. Preheat oven to 350 degrees. Place pan on cookie sheet and bake in lower third of oven for 15 minutes. Remove from oven and use leftover dough to repair any cracks. Bake another 8 minutes.
6. Remove tart pan to cooling rack and use rounded side of spoon to press center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).

While the crust is baking, prepare the filling!

Filling:

12 ounce 65-75% dark chocolate, chopped
1/2 cup heavy or whipping cream
1 1/2 pounds fresh sweet cherries, rinsed and dried (any cherries will work)
3 tablespoons Bonne Mamam Cherry preserves

1. Put chocolate and cream in doubleboiler or metal bowl on top of another bowl with simmering water. Melt together, stirring, until smooth. Set aside.
2. Remove cherry stems, remove pits with cherry pitter. Set aside.
3. When crust is cool, pour chocolate into crust and smooth evenly with the back of a spoon. Place cherries into chocolate in concentric circles, stem side up, pressing into chocolate a bit to hold in place.
4. Put jelly in a small measuring cup and microwave on High until spreadable, about 15 seconds.
5. Using a pastry brush, lightly brush the tops of the cherries with jelly just to glaze.
6. Place the tart in refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.
7. To serve, remove sides of tart pan. (Love this trick for removing the tart from the outside ring of the pan: Place the bottom of the pan over a small bowl that's smaller than the tart pan. The pan ring will fall away if sides have shrunk enough, or you can jiggle gently and pull down on the pan ring to remove.)
8. Slice into wedges, and serve cold.