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.
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!
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 Kitchen • 2 Cookin’ Mamas • A Day in the Life on the Farm • Aloha Flavor • Amy’s Cooking Adventures • Angels Homestead • Balancing Motherhood • Bless this Mess • Busy-at-Home • Chocolate Slopes • Coconut & Lime • Colie’s Kitchen • Cookaholic Wife • Cooking In Stilettos • Cooking With Libby • Cookistry • CopyKat Recipes • Cravings of a Lunatic • Crumbs in my Mustachio • Culinary Couture • Cupcakes Take The Cake • Deliciously Savvy • Eat It & Say Yum • Fairyburger • Famished Fish, Finicky Shark • Farm Fresh Feasts • Food Hunter’s Guide to Cuisine • Full Belly Sisters • Get Off The Couch and Cook • Grumpy’s Honeybunch • Hey What’s for Dinner Mom? • Honey and Birch • I Can Cook That • Jane’s Adventures in Dinner • Jessie Weaver • Life on Food • Life, Love, and Good Food • Majorly Delicious • Moore or Less Cooking Food Blog • Mother Would Know • Or Whatever You Do • Poet in the Pantry • Recipes Food and Cooking • Sassy Southern Yankee • Savory Tart • Seduction in The Kitchen • Serena Lissy • Sumptuous Spoonfuls • Take Two Tapas • That Skinny Chick Can Bake • ThatsSoYummy • The Chonchudo Files • The Crumby Cupcake • The Dinner-Mom • The Saucy Southerner • The Spiced Life • The Spiffy Cookie • The Two Bite Club • The Weekday Gourmet • Vintage Kitty • Wendy Polisi • What A Girl Eats • WhitBit’s Indian Kitchen • Wit Wisdom & Food • Zesty 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.
- 14.5 oz can tart pitted cherries, drained and chopped (makes about 1 cup)
- 1/4 cup granny smith apple, peeled & grated
- 1/2 cup Imperial sugar
- 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
- 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
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.
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.
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.
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.
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.
In an electric mixer, beat remaining cream until soft peaks form. Fold in chocolate-butter mixture until well combined.
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.
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!