Chocolate Cherry Tart with Cardamom Cream

🧂 Ingredients

• 180 g all-purpose flour
• 55 g powdered sugar
• ¼ teaspoon salt
• 115 g unsalted butter

  cold and cubed
• 1 large egg
• ½ teaspoon vanilla extract
• 275 g cherries

  pitted & halved
• 1 tablespoon granulated sugar
• 180 g milk or dark chocolate

  roughly chopped
• 115 g canned full-fat coconut milk
• 1 tablespoon coconut oil
• 200 g whipping cream

  chilled
• 1 tablespoon granulated sugar
• 1 tablespoon ground cardamom
• 1 teaspoon vanilla extract
• cherries

  for garnish

Instructions

• 1 In a mixing bowl, combine the flour, sugar, and salt. Add the butter and cut it
  into the flour mixture with a pastry cutter or press together with your hands
  until the mixture becomes a crumbly texture. Add the egg and vanilla and combine
  until the dough starts to clump together.
• 2 Place the dough on a lightly floured surface and form into a ball.
• 3 Flatten ball slightly with your hands to form a thick disc. Wrap with plastic
  wrap and refrigerate for at least 1 hour.
• 4 Take dough out of the fridge and let it sit on the counter for a few minutes to
  soften slightly for easy rolling.
• 5 On a lightly floured surface, roll the dough out into an 11-inch circle, then
  place gently into a 9-inch tart pan.
• 6 Press the dough into the tart pan, including pressing into any scalloped edges
  of the pan.
• 7 With a knife, trim the edges of the pastry to fit the tart pan.
• 8 Cover pan with plastic wrap and place in the freezer until firm, about 30
  minutes.
• 9 Preheat oven to 375°F/190°C and place rack in the center.
• 10 Press parchment paper or aluminum foil tightly against the crust, covering the
  edges to prevent them from burning. Fill with pie weights/dried beans/uncooked
  rice, making sure they’re fully distributed over the entire surface.
• 11 Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer
  crust to a wire rack and remove weights and foil.
• 12 Return crust to oven and bake for another 10 minutes until golden brown and dry.
  Transfer to a wire rack and let cool completely.
• 13 Add cherries and sugar into a small saucepan on low-medium heat. Cook down
  cherries until the juices start bubbling, about 5 minutes.
• 14 Set aside to cool completely.
• 15 Add chocolate to a heatproof bowl.
• 16 In a small pot, bring the coconut milk to a boil.
• 17 Pour the milk over the chocolate and let stand for 1-2 minutes.
• 18 Add the coconut oil and stir until the ganache is smooth and all chocolate is
  melted.
• 19 In a mixing bowl, add the whipping cream, sugar, cardamom, and vanilla.
• 20 With a whisk or hand mixer, whip the cream until it becomes fluffy and forms
  soft peaks. Do not overwhip!
• 21 Spoon the cooked cherries into the tart shell in a single layer, cut side down.
• 22 Pour the chocolate ganache into the tart, over the cherry layer.
• 23 Chill tart in the fridge overnight or at least 4 hours until the ganache
  solidifies.
• 24 Right before serving, drop a few large dollops of cardamom cream in the middle
  of the tart and gently spread with a spatula or spoon.
• 25 Top with fresh cherries and a sprinkling of powdered sugar, if desired.

Nutrition Info