Go to the Globe and Mail homepage

Jump to main navigationJump to main content

(Moe Doiron/The Globe and Mail)
(Moe Doiron/The Globe and Mail)

Chocolate cherry tartlets Add to ...

This pastry is very rich but the lime zest cuts the richness and works well with the cherry flavour.

Follow on Twitter: @lucywaverman

  • Preparation time: 30 minutes
  • Ready time: 1 hour 45 minutes
  • Servings: 4 with leftovers for breakfast

Pastry

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon grated lime zest

½ teaspoon salt

1/3 cup cubed unsalted butter

1/3 cup cubed block cream cheese

Cherry filling

¼ cup cherry jam

1 tablespoon cherry pomegranate juice or cherry liqueur

1 cup pitted cherries, cut in half

3 ounces (84 grams) dark chocolate, about 70 per cent

6 whole cherries, stems on

Method

Combine flour, sugar, zest and salt in a food processor.

Whirl to mix. Add butter and cream cheese. Pulse until it begins to come together, but not until it forms a ball.

Turn out onto a floured surface. Bring together and knead into a ball. Form into a disk and wrap with plastic wrap. Refrigerate for 30 minutes. Roll out dough into a circle on a floured surface. Using a floured 4-inch cookie cutter, cut out circles. Bring remaining dough back together and re-roll if needed. You should have 6 circles.

Grease a 6-cup muffin tin. Fit circle into each muffin cup. Prick the base and freeze for 30 minutes.

Preheat oven to 350 F while pastry is chilling.; Bake tart shells for 15 to 20 minutes or until pastry is pale gold. Cool.

Combine cherry jam and juice in a small pot. Stir over medium-low heat, 2 to 3 minutes or until well thickened. Toss in cherries and coat them with glaze.

Melt chocolate in a heavy pot over low heat stirring occasionally or until just melted. Stir until smooth. Dip whole cherries in chocolate and set on a plate. When tart shells are cool, brush remaining chocolate over each base. Divide cherry mixture among shells. Top each with chocolate-dipped cherry.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories