National Cherry Tart Day | Cherry Chocolate Tart
Cherries. One of life’s greatest fruits. I’m a Rainier Cherry girl myself, but I love all kinds of cherries, even Maraschino, which I’m pretty sure aren’t even cherries. National Cherry Tart Day was bound to be awesome. I could picture the red cherries looking all perfect in this wonderful circle pattern around tart dough.
Yes, it’s a chocolate dessert when it didn’t have to be, but isn’t it beautiful?? I just wanted to gaze at it all day long, but I have to dive it and start eating some, right?
Ah, and it was glorious. Chocolate matches well with cherries, and then there is a drizzling of raspberry jelly on top to pull all the flavors together and give the pie this sheen that I really love. I shared with my neighbor because it was far too decadent for my husband and I to keep to ourselves. Take it away, Janet. Take it away before we overindulge and upset our tummies.
Cherry Chocolate Tart
- 1 pre-made frozen pie crust
- 1 bag (12 ounces) semi-sweet chocolate morsels
- 1/2 cup heavy or whipping cream
- 1 1/2 pounds fresh cherries, rinsed and dried, and halves cut around the pit
- 3 tablespoons seedless, all-fruit raspberry jelly
- Cook pie crust according to package directions.
- Meanwhile, place the chocolate and cream in a 1-quart microwave-safe bowl. Microwave, uncovered on high, about 3 minutes until melted and smooth, stopping after every 1 minute to stir well. Set aside.
- When crust is done, remove from oven and let cool 5 minutes.
- Pour chocolate into crust and smooth evenly with the back of a spoon. Place the cherries into the chocolate in concentric circles, half side up, pressing them into the chocolate a bit. Place jelly in a small measuring cup or bowl and microwave on high until it’s spreadable, about 15 seconds. Drizzle the tops of the cherries with the jelly.
- Place tart into refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.