Jun 3, 2013

Chocolate Covered Cherry Almond Tarts | #chocolateparty

These little chocolate covered cherry almond tarts are comprised of a flaky crust and a creamy almond filling topped with fresh cherries that are coated with a chocolate ganache.

Flaky crust... Almond pastry cream... Fresh cherries...  Chocolate ganache.... All baked into two 4 1/2 inch tartelette pans.  The combination of flavors works beautifully and makes a wonderful summer dessert for two... or four if you don't mind sacrificing the style factor and serving them cut in half. You could always add a dollop of vanilla ice cream. Summer!

While the tart is inspired by chocolate covered cherries, in this tart, the cherries are fresh and not coated with a sugary syrup.

For the crust, I used some leftover dough I had in the freezer. The recipe for the dough is the same as the one from this apple tart. Any recipe for your favorite pie crust will do. Just make enough for a crust bottom. I love this one because it is amazingly tender and flaky. It's my favorite crust recipe.

Recommended tools/equipment for these tarts: 
  1. Two 4 1/2 inch to 4 3/4 inch tartelette pans with removable bottoms. If you're good at geometry, you could substitute one or three different sized pans. 
  2. A food processor, ideally a mini food processor.You'll need this to mix up the almond cream filling. 
  3. A cherry pitter. You can make this dessert without one.. and who needs another single use kitchen gadget? In this case, me. I love my little cherry pitter, even if it's single use. It doesn't hurt that one of my grandkids is a cherry lover and helps me pit the cherries with this gadget. I can't seem to find the one that I use available on line, but I'm sure that the multiple ones that are available are all good. Just check the reviews. 

Chocolate Covered Cherry Almond Tarts


One half recipe of a pie crust. I used the one from this post
1/4 C slivered almonds
3 T sugar
1 1/2 T room temperature unsalted butter
1 1/2 T beaten egg
2 tsp flour
10 pitted cherries, cut in half
1 ounce semisweet chocolate
1 tsp butter
1 tsp heavy cream


  1. Preheat the oven to 425 degrees F. Roll out your pastry into two 6 inch rounds and press them into the two tart pans. Press the edges into the sides of the pans and pierce the bottom with a fork several times. Freeze for 15 minutes. 
  2. Line the crusts with foil or parchment and add pie weights or dried beans. Place the tarts on a baking sheet and bake for 15 minutes.
  3. Remove the foil and weights and bake for 5 minutes more, until just dry and set. 
  4. Let the crusts cool.
  5. Reduce the oven temperature to 375 degrees F. 
  6. Process the almonds in a food processor for about 15 seconds. Add the sugar and process for about 5 seconds more. 
  7. Add the butter, egg, and flour. Pulse about 6 to 8 times, until blended. 
  8. Spread the mixture in the two tart shells. 
  9. Bake on a baking sheet for about 20 minutes. The almond filling should be slightly browned and puffy. 
  10. Place the cherries on top of the filling and allow to cool completely.
  11. When the tarts are cool, melt the chocolate in a double boiler with the cream and butter. Once it has melted, drizzle it over the cherry covered tarts. 
  12. Let the chocolate cool for about an hour before serving. 

Want to join the #chocolate party?

How to participate (the rules)1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. This month's ingredients are chocolate and cherries. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.


  1. This sounds so good, specially with the extra almond flavor in the crust. Great creation with the special ingredients.

  2. Oh my goodeness these are so pretty. They almost look too good to eat...almost. ;)

    1. Fortunately, that didn't stop me. =)

  3. Mmmmm...your tarts look amazing, Karen. I used to love chocolate covered cherries as a kid...and I know your more upscale twist via this dessert tastes outstanding!

    1. Thanks Liz. That's such a compliment from you.

  4. Oh how I love pastry!! and an almond crust pastry, YUM! Your tarts are so pretty, I would love to dive right in :)

  5. Sooo pretty, Karen. Your tarts are indeed perfect for a summertime dessert. Bravo, too, for mastering a flaky lovely crust =)

    1. Thanks! The crust survived about 2 months in the freezer and was still really nice.

  6. Great photos...But the last one made me daydream about this scrumptious tart...I wish I could dig a fork in it.

  7. The dark chocolate drizzle looks wonderful!

    1. Thank you. I was a little worried that I did too much. Chocolate is so hard to photograph.

  8. Love the cute little tarts, the cherry and almonds sound perfect together!

  9. Just the tart to make for the chocolate party Karen. I love almond cream with any fruit, and love cherries more than most fruits. Awesome tart!

    1. Thanks Paula. The flavor combo was really good. I will definitely be making this again.

  10. Checking in from the #chocolateparty! These sound so delish Karen. I am such a fan of almond flavored desserts and obviously cherry and almond work so well together. Plus chocolate -- oh man!

    xo Jackie

    1. Thanks Jackie! Chocolate brings it all together =)

  11. I'm so thankful to find such a delicious looking recipe that is dairy-free!

  12. These look great, what a great recipe to put chocolate and cherries and with the addition of almonds I can imagine that these taste delicious.

  13. Yum these little tarts are beautiful and I bet they tasted divine. Cherry and almonds go together so well and add some ganche and it gets even better!


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