This tart is based from the recipe from Taza Chocolate Blog.
Most of my tarts, despite their elaborate top, are very easy to make.
You’ll need an 11 Inch Tart pan. You’ll also need to hollow out some space in your fridge to lay a 11 inch tart pan. If your fridge looks anything like mine, this might take some time!
30 Chocolate Sandwich Cookies (I used Wholefoods brand, but Oreo’s work well.)
3 Tablespoons of butter, melted.
1 to 1 1/2 Heavy Cream
9 oz Bag of Semi Sweet Dark Chocolate Chips.
1 lb of fresh Cherries. Cut in half, and de pitted.
1. Process sandwich cookies in a food processor until fine crumb. 2. Pour melted butter over, combine, and then press into an 11 inch tart pan and place in the fridge a half hour to set. 3. In a heavy based saucepan, combine chocolate bars or chips, and heavy cream on medium-low heat, stirring gently until combined.. add more cream or chocolate until you get the depth of color you want… I ended up using a little over 1 cup of cream and about 8 oz of chocolate chips. (It’s Ok to have some left over, you can drizzle over the tart at the end, or give it to the kids as a treat. Warm, runny chocolate? Yes, please!) 4. Cool cream mixture slightly. Pour over crust. 5. Place cherries in any arrangement you like. No need to rush, the cherries will sit nicely in the soft chocolate cream so put a cup of tea on, relax and take your time, enjoy this step! 6. Place tart back in the fridge. You will get a cleaner cut for the slices if the pie is refrigerated before serving. You can even sit the tart in the fridge overnight, but I’d serve the next day or else the freshness of the cherries could start to be compromised.
Note: The original recipe called for 4 x 2.5 oz bars of Dominican Stone Ground Bars from Taza you can get here. No doubt the recipe would better, richer tasting and more delicious with these wonderful Taza bars, but unfortunately due to time constraints (I would have needed to order them online, as they were not at my local food stores) and budget, I went with regular choc chips.