Chocolate-Cherry Tart

  • Yield: 8 Servings


  • 3 tablespoons melted unsalted butter
  • 1 1/3 cups chocolate cookie crumbs
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 2 none large eggs
  • 2 cups milk
  • pinch salt
  • 3 ounces chopped bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1 pound halved, pitted bing cherries
  • 2 teaspoons cornstarch


Preheat oven to 350°F. Stir 3 Tbsp. melted unsalted butter into 1 1/3 cups chocolate cookie crumbs; press into a 9-inch tart pan. Bake 5 minutes.

Beat 1/4 cup cornstarch, 1/2 cup sugar and 2 large eggs until smooth. Heat 2 cups milk and a pinch of salt until it simmers, whisking. Ladle 1/3 of milk into egg mixture, whisking, then pour back into pan. Lower heat; cook, whisking, until thickened. Strain and whisk in 3 oz. chopped bittersweet chocolate, stirring until melted. Cool 5 minutes; whisk in 2 Tbsp. unsalted butter. Pour into crust; chill at least 2 hours or overnight.

In a pan, cook 1/3 cup sugar and 1/2 cup water, swirling pan occasionally, until mixture turns light amber. Add 1 lb. halved, pitted bing cherries; cook, stirring, for 5 minutes. Remove cherries from liquid. Mix 2 tsp. cornstarch with 1 Tbsp. water and add to cherry liquid; cook for 2 minutes. Transfer cherries and liquid to bowl and chill. Spoon cold compote over tart.

Nutritional Information

Amount per serving
  • Calories: 392none
  • Fat: 18g
  • Saturated fat: 9g
  • Protein: 6g
  • Carbohydrate: 57g
  • Fiber: 3g
  • Cholesterol: 82mg
  • Sodium: 148mg

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Chocolate-Cherry Tart Recipe