Rustic Dark Chocolate Sweet Cherry Tart

08.22.17 - BY Nona Raybern
Rustic Dark Chocolate Sweet Cherry Tart

Stone fruit season is coming to an end, but that doesn’t mean we can’t have one last dessert hurrah. This chocolate cherry tart proves just the right amount of effort for delicious pay off.

Here at RSVP, we are gatherers and firm believers that the right equipment goes a long way. Today we’ll be using the following:

From left to right: Chef’s Duster by the everyday gourmet, Endurance® Spice Spoons, Endurance® Nesting Measuring Cups, Endurance® Pastry Blender, and RSVP White Marble Pastry Slab.

We’ll also be using one of our newer items, the Endurance® French Rolling Pin!

Alright, so let’s get started. First, you make the tart crust. Sift together the dry ingredients in a large bowl. Then take cold butter and cut it into 1/4 inch slices.

Place it into the bowl and add the rest of your wet ingredients. Now use your pastry blender to cut the butter pieces into the mixture until the butter is pea-sized. You can also use the back of a fork if you don’t have a pastry blender.

Form the dough into a ball and place it onto the pastry board. Cut in half.

Form the two halves into discs and wrap in saran wrap. Refrigerate for at least two hours.

Now, start on your cherry tart filling.

Gather fresh cherries and de-pit them. We have this handy little tool right here:

The RSVP Cherry Pitter makes quick work of pitting cherries.

Pit your cherries and cut them in half. Place 3/4 of the cherries into a sauce pan along with your water, sugar, corn starch, and lemon juice. Bring to a boil and then simmer until consistency is jammy. Add the rest of the cherries and almond extract and remove from heat. Cool.

Now that your dough has chilled, remove it from the refrigerator. Cut the disc in half and roll out onto well-floured pastry slab. Repeat the process with the other disk. You should have four dough rounds rolled out to 1/8 inch thick each.

Place the tart dough onto parchment paper. In the center of each disk, place 3-4 heaping spoonfuls of the cherry filling. Fold the sides over the filling and pleat as needed. It should look something like this. And remember, these are rustic, so no need for perfection!

From here, place into the oven and bake for 35-40 minutes, or until the tart is crisped. Remove from the oven and let cool for 10 minutes. Then, dust in powdered sugar. For this, we used the Chef’s Duster by the everyday gourmet. It’s simple and easy and will be one of your favorite tools during the holiday baking season!

And there you have it! I can promise you, this cherry tart is well worth the steps and you’ll find that even though it serves 4 people, you’ll want to eat them all to yourself.

the recipe: Rustic dark Chocolate Cherry Tart


for the crust

2 cups all-purpose flour
1/2 cup unsweetened dark cocoa powder
1/4 cup granulated sugar
1 tsp salt
1/4 cup olive oil
1 stick cold butter
6-10 tbs ice water

for the filling

3 cups pitted cherries, halved
1/2 cup water
1/4 cup granulated sugar
2 tbs corn starch
1 tbs lemon juice
2 tsp almond extract


for the crust

Place dry ingredients together into a large mixing bowl and whisk or sift. Add sliced butter and blend together using a pastry blender until butter is pea-sized. Add olive oil and 6 tbs water and mix. If dough is too dry, continue to add ice water until the dough comes together. Turn dough onto a lightly floured pastry board and cut in half. Form the two halves into disks, wrap tightly in saran wrap, and refrigerate at least two hours or more.

for the filling

Place 3/4 of the pitted and halved cherries into a sauce pan with the water, sugar, corn starch, and lemon juice. Bring all ingredients to a boil, then lower to medium low heat to simmer. Stir occasionally until the mixture looks like jam. Add the remaining cherries and the almond extract, then remove from heat and allow to cool.

put it together

Preheat oven to 425°F. Line a large baking sheet with parchment paper or baking mat.

Roll out the dough on well-floured surface until round and 1/8 inch thick. Transfer rounds to baking sheet and spoon 3-4 heaping spoonfuls of cherry filling mixture to center of each round. Fold edges of the dough up slightly over the filling, pinching to seal as necessary.

Bake for 35-40 minutes or until the tart crust in crisp. Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar.

Recipe adapted from Baking a Moment.