Demonstrating classical elements of French patisserie, this decadent tart features a chocolate shortcrust pastry shell filled with morello cherries and a traditional chocolate cream, topped with a chocolate ganache glaze and glacé citron.






Skill level

Average: 4.6 (5 votes)


  • 200 g (1 cup) drained morello cherries
  • 300 g (2 cups) plain flour
  • 25 g (¼ cup) cocoa powder
  • 2 tbsp caster sugar
  • 150 g cold unsalted butter, chopped
  • 1 egg yolk
  • glacé citron wedges (see Note) and double cream, to serve

Chocolate cream

  • 150 ml thickened cream
  • 100 ml milk
  • 110 g (½ cup) caster sugar
  • 35 g (⅓ cup) cocoa powder, sifted
  • 75 g dark chocolate (70% cocoa solids), chopped
  • 2 tsp (7 g) powdered gelatine

Chocolate ganache

  • 100 g dark chocolate (70% cocoa solids)
  • 60 ml (¼ cup) thickened cream


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need a 35 cm x 13 cm rectangular tart pan with removable base for this recipe.

Chilling time 3½ hours

DRINK 2007 Seppelt Original Sparkling Shiraz, Vic ($19)

Place drained cherries on an oven tray lined with paper towel. Cover cherries with paper towel and press lightly to absorb any excess liquid. Set aside.

Place flour, cocoa, sugar, butter and ¼ tsp salt into a food processor and process until mixture resembles fine crumbs. Add egg yolk and 1 tbsp water, and pulse until mixture forms a dough. Shape into a flat rectangle, wrap in plastic wrap and refrigerate for 15 minutes.

Preheat oven to 190°C. Roll dough out to a 4 mm-thick rectangle and use it to line base and sides of a greased 35 cm x 13 cm rectangular tart pan with removable base. Refrigerate for 15 minutes or until firm. Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes, then remove weights and paper, and bake for a further 10 minutes or until pastry is dry. Cool in pan. Scatter with cherries.

Meanwhile, to make chocolate cream, place 100 ml cream, milk, sugar and cocoa in a pan over medium heat. Whisk to combine and bring just to the boil. Remove from heat and stir in chocolate until melted. Transfer to a bowl.

Scatter gelatine over 1 tbsp boiling water and whisk until dissolved. Strain into chocolate mixture and stir to combine. Cool to room temperature. Whisk remaining 50 ml cream to soft peaks. Fold through chocolate mixture, then spoon over cherries. Refrigerate tart for 2 hours or until filling is firm.

To make ganache, place chocolate and cream in a bowl over a pan of simmering water until melted. Cool slightly, then pour over tart filling and refrigerate for 1 hour or until firm. Decorate with glacé citron and serve with double cream. Store refrigerated for up to 4 days.


• Glacé citron is available from selected delis and specialist food shops.


Also written by Wendy Quisumbing and Peta Gray. Photography by John Laurie. Drinks suggestions by Dan Coward.