Soft Chocolate and Cherry Tart

This week’s Tuesdays with Dorie recipe was selected by Rachelle of Mommy? I’m Hungry! She chose the Soft Chocolate and Raspberry Tart. Since raspberries aren’t in season, I used canned cherries instead. I like chocolate and cherries together, so I figured that it would work out just fine. I was right! This tart was very tasty and if you’d like to make it, you can find the complete recipe on Rachelle’s blog.

If you have math-inclined folks in your life, you probably know that Sunday was Pi Day, March 14th: 3.14. I work at a college and my colleagues and I are friends with many of the math instructors. My colleague usually made pies and took them to the math department to share. (Maybe the math folks don’t bake? I’m not really sure.) This year she decided to make pies to share in the library. I figured a tart is pretty close to a pie, so I brought this tart to share with the group. We celebrated Pi Day, a day late, with apple pie and chocolate cherry tart. It made that two hour meeting on Monday morning a lot more enjoyable.

I really liked this tart and it’s not too sweet. The crust is one I’ve made many times and always turns out perfectly. He filling looks at first glance like traditional custard, but it’s basically chocolate ganache with some additional sugar and eggs. You use a mixture of milk and bittersweet chocolate, which provided good balance. All milk chocolate would have been too sweet, and all bittersweet would have been too strong (for my taste at least). You could pick up the sweetness of the milk chocolate and the richness of the bittersweet.

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 354