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Dark chocolate tart topped with fresh cherries and raspberries

Dark Chocolate Cherry Tarts

Prep Time 5 mins
Cook Time 20 mins
Setting Time 4 hrs
Course Dessert
Servings 6


  • 200 g dark chocolate
  • 300 ml double cream
  • 90 g digestive biscuits chocolate coated if like me you feel that you'd enjoy a little more chocolate
  • 60 g unsalted butter
  • handful fresh cherries chop most of the cherries and leave a few whole for decoration. I also had a few raspberries in the fridge so added a couple on top to decorate.


Set Up

  • I used silicone moulds to make my tarts but you can easily use ramekins or glasses instead. If you are using silicone moulds I would recommend lightly greasing them so that you can turn the tarts out easily.

To make the digestive biscuit base

  • Put the digestive biscuits in a sandwich bag and gently crush them using a rolling pin. Aim for the texture of breadcrumbs.
  • Melt the butter in a small pan over a low heat.
  • Once melted, add the biscuit crumbs and combine.
  • Press the mixture into the bases of your 6 moulds/ramekins and place in the fridge for a couple of hours to firm up.

To make the chocolate filling

  • Roughly chop the chocolate.
  • Gently warm the cream on the hob while stirring. Once it starts bubbling around the edges remove it from the heat immediately.
  • Add the chocolate to the cream mixture and gently stir. As you stir, the chocolate should begin to melt. Keep stirring until all of the chocolate has melted and it is fully mixed with the cream.
  • Stir in the chopped cherries.
  • Spoon the mixture evenly over your 6 bases and put into the fridge for a couple of hours to set.
  • When you are ready to serve, turn out the tarts if you are using the moulds. Then top with the whole cherries and any other berries you like. I also sifted a tiny amount of cocoa powder over the tart, just to be fancy.
Keyword cherry, chocolate, tarts