Chocolate Cherry Tart – #Choctoberfest

Chocolate lovers will love this no-bake Chocolate Cherry Tart. A chocolaty cookie crust holds a layer of sweet cherries which is topped with a decadently smooth, rich chocolate mousse. It’s heaven on a plate!


I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world, including yours truly, will be posting their favorite chocolate recipes. What’s not to love about that?

Today I’ve added a delicious recipe for a Chocolate Cherry Tart, made with Imperial Sugar and Divine Chocolate (a pairing that can’t be beat), that is out of this world delicious and decidedly decadent. Check it out and then see what everyone else has created to make #Choctoberfest with Imperial Sugar extra scrumptious.

Chocolate Cherry Tart|2CookinMamas - rich chocolate mouse , a layer of tart cherries atop a chocolate cookie crust. Decadent!

Below is some additional information on sponsors and their contributions as well as what this event is all about.

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Chocolate Cherry Tart square | 2CookinMamas


A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist:

The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking Adventures • Angels Homestead • Balancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingSassy Southern Yankee • Savory Tart • Seduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummy • The Chonchudo Files • The Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

I was lucky enough to receive complimentary samples of Imperial Sugar and Divine Chocolate to bake with during #Choctoberfest. And honestly, they were great to use to bake up my sweet treats! I also love the fact that the products are environmentally-friendly. Imperial sugar is made from non-GMO pure cane sugar and Divine Chocolate, a Fairtrade chocolate company, produces cocoa using an environmentally-friendly cultivation process.

Chocolate Cherry Tart | 2CookinMamas

Chocolate Cherry Tart

Yield: 8-10 servings

Chocolate lovers will love this no-bake tart. A chocolaty cookie crust holds a layer of sweet cherries & finished with a decadently smooth, rich chocolate mousse. It’s heaven on a plate!

50 minPrep Time

3 hr, 20 Total Time

Save RecipeSave Recipe


    Cherry Filling
  • 1 14.5-oz can tart pitted cherries, drained and chopped (makes about 1 cup)
  • 1/4 cup peeled & grated granny smith apple
  • 1/2 cup Imperial sugar
  • Chocolate Cookie Crust
  • 1-1/2 cup chocolate wafer cookie crumbs
  • 2 Tablespoons Imperial sugar
  • 1/8 teaspoon fine sea salt
  • 1/3 cup butter, cut into chunks
  • 2-oz Divine Dark Chocolate, chopped small
  • Chocolate Mousse
  • 7-oz Divine Dark Chocolate, chopped small
  • 1-1/4 cup heavy whipping cream
  • 1/4 cup butter, cut in chunks
  • 1 teaspoon vanilla extract


    Cherry Filling
  1. In a medium saucepan, bring chopped cherries, grated apples and sugar to a boil then lower and simmer 10-15 minutes until thickens to a preserve consistency. Stir often so it doesn't burn. Remove from heat and let cool. This can be made ahead of time and stored in the refrigerator until ready to use.
  2. Chocolate Cookie Crust
  3. Crumb cookie wafers by pulsing in blender or food processor or by placing in ziploc bag and crushing them with a rolling pin. Place crumbled cookie crumbs in a medium bowl and mix with sugar and salt.
  4. In a microwave safe bowl, melt butter in microwave for about 30 seconds. Add chocolate and stir until chocolate is completed melted. If needed, heat again in microwave for about 15 seconds. Pour into crumb mixture and stir until well incorporated.
  5. Pat crumbs into bottom and up sides of a pretty pie dish or into a tart pan with a removable bottom. Refrigerate for 30-60 minutes to help firm up.
  6. Chocolate Mousse
  7. Heat 3/4 cup cream in large microwave safe bowl until it just begins to boil. Whisk in chocolate and stir til melted. Add butter a little at a time until it is melted. Whisk in vanilla extract.
  8. In an electric mixer, beat remaining cream until soft peaks form. Fold in chocolate-butter mixture until well combined.
  9. To assemble: Spread cherry filling on top of cookie crust. Spoon chocolate mousse over the top and spread evenly. Let set in refrigerator for at least 2 hours or, even better, overnight.
  10. If using a tart pan with removable bottom, lift out carefully before slicing. If using a pie dish, cut as you would a regular pie.


Recipe was adapted from one originally found on love & olive oil.


If you love chocolate, are craving that dark sweet magical substance, then you just have to check out these other awesome recipes!

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  1. Natalie J Vandenberghe says:
    I love Dark Chocolate (however, I wouldn't pass on milk or white chocolate ;) My favorite recipe with chocolate is called peanut butter dream. It has a wonderful pb mousse and nutty caramel filling, covered with a rich/decadent chocolate ganache--it's delicious!
  2. E. Tucker says:
    Haha, my favorite type of chocolate is whatever type I have at the moment! :) My favorite recipe is a nameless fudge-like pie I've been making for 20 years.
  3. Annamarie V says:
    I love all chocolate but favorite in this order milk, white and dark. I love to make my own chocolate dipped strawberries and homemade chocolate cup cakes with a little piece of chocolate bar placed in each one.

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