Sour Cherry Chocolate Tart
A decadent dessert with a slight sour note to cut through the richness,
  • 1⅔ c plain flour
  • ⅓ c cocoa
  • ⅓ c icing sugar
  • 200g butter
  • 1 egg yolk
  • 2-3 t water (depending on weather
  • 600ml cream
  • 200g white choc
  • 200g philadelphia
  • 2T caster sugar
  • 1t vanilla bean extract
  • 3t gelatine
  • ¼ c boiling water
  • 2½ c sour cherries - stoned - keep the juice
  • 250ml of sour cherry juice - use cranberry juice if you don't have enough.
  • ½c sugar
  • 1T cornflour
  1. Place the flour, cocoa, and icing sugar in a food processor.
  2. Add in the butter and process until mixed through.
  3. Add in the egg yolk with the blade running. The dough should come together in a lump. You may need to add a little cold water to it.
  4. Wrap the pastry in plastic and chill for 30 minutes.
  5. Roll the pastry until ½ cm thick, and line a 24cm flan tin.
  6. Bake at 180*c for 20 min or until crisp.
  7. Allow to cool before filling.
  8. Place the chocolate and cream into a microwave proof jug and microwave for 40 second. Stir the mixture and repeat until the chocolate has melted.
  9. Allow to cool.
  10. Dissolve the gelatin in the boiling water.
  11. Stir the gelatin into the melted chocolate and cream.
  12. Beat the Philadelphia and vanilla together until light and fluffy.
  13. When the chocolate and cream has cool, beat with the cream cheese until light and fluffy.
  14. Pour into the cooled pastry shell and refrigerate for a couple of hours to allow the filling to set before placing the cherry compote on top.
  15. Blend the sugar, cornflour and juice together in a saucepan, whisking to avoid lumps.
  16. Bring to the boil in the stove, continuing to whisk as you do.
  17. Add the stoned cherries to the thickened mixture.
  18. Cook for one minute and remove from the heat.
  19. Allow to cool.
  20. Spoon on to the top of the tart.
You can substitute fresh sour cherries with bottled morello cherries from the supermarket.
This recipe can be made the day before. Just keep the cherry compote separate until just before serving.
Recipe by Country Life Experiment at