This weekend couples all over the world will be celebrating the ultimate day of love and romance, Valentine’s Day. (This Saturday if you didn't already know!)
By that last statement you may think that I am a bit of a cynic or something, but I do love the idea of a holiday that celebrates love. As Frozen has taught us love saves and heals us and that I think is worth celebrating!
Another thing that ‘heals’ people is chocolate. Chocolate is associated with many things and during this love holiday it’s a popular choice of gift and celebratory treat!
Why not wow your loved ones with this amazing No-Bake Chocolate Cherry Tart!
It’s easy and delicious and rich. All the things you want in a Valentine’s Day dessert. Chocolate pairs very well with most fruits and especially with red berries like strawberries, raspberries, and cherries.
Cherries can be a bit tricky because of their pits, but if you have a cherry pitter tool it makes pitting the cherries easy peasy lemon squeezy. OXO Good Grips sent me a cherry pitter to try out, along with a 3-piece Berry Bowl &Colander Set that came in handy when rinsing the cherries before placing them in creamy chocolaty ganche and I used my OXO Good Grips small silicone spatula when mixing my ganache.
No-Bake Chocolate Cherry Tart
419g of chocolate cream filled Oreo Cookies
100g butter, melted
200g dark chocolate, broken up
200g double cream
30-35 cherries, pitted and rinsed
Gently butter a 9 in or 22 cm tart tin and set aside. Place the chocolate biscuits (3 (UK) packages minus four cookies (to eat)) in a food processor and pulse until they look like breadcrumbs. Add the butter and pulse a couple more times until the crumbs and butter combine. Pour into the tin and press down and up the sides of the tin, try to even it out as best you can. I just used my hands it was the easiest way to get it pushed down.
Place in the fridge to cool while you pit the cherries and make the ganache. Pit the cherries according to the instructions of the pitter tool. In a heat proof bowl place both the broken up chocolate and double cream and set on top of a simmering pan of water. Gently stir with a spatula while it’s melting. Once it becomes a smooth shiny ganache pour into the tart tin and then add the cherries. Place in the fridge until ready to serve.