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RUSTIC DARK CHOCOLATE CHERRY TART

Ingredients

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

Instructions

FOR THE CRUST

  1. 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

  1. 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

  1. Preheat oven to 425┬░Line a large baking sheet with parchment paper or baking mat.
  2. 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.
  3. 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.