Chocolate Tart with Pedro Poached Cherries

We had friends over for dinner last night and I wanted to make something a little bit special for dessert.

I had been looking at chocolate tart recipes but most of them were so complicated and I didn’t want the hassle of making pastry so I did my usual thing and combined a few recipes to come up with this decadent no bake tart.

I used a couple of blocks of Aldi Dark Orange & Almond chocolate but the possibilities and choices are endless based on your personal tastes.

This is a great choice for a larger group. A little of this tart went a long way and we got 12 servings.


  • 200g plain chocolate biscuits, crushed
  • 90g butter, melted
  • 340g good quality chocolate, chopped
  • 60g butter, chopped
  • 1 cup cream
  • 1 cup morello cherries, drained
  • ¼ cup Pedro Ximinez sherry
  • 4 Tblsp sugar
  • Juice of 1 lemon


Line a flan tin (with removable base) with baking paper.

Combine biscuits and melted butter in a bowl and mix well then press firmly and evenly into base and sides of the prepared tin.

Heat the cream in a small pot until almost boiling, then add chocolate and butter and whisk until completely combined.  Pour into biscuit base and refrigerate until set, at least 4 hours.

Place juice, sherry and sugar in a small saucepan and stir until sugar is completely dissolved and mixture starts to bubble.

Slightly reduce and simmer for about 10 minutes then add the cherries and continue to simmer until syrup thickens.

Serve tart with cherries and drizzled syrup.

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