Fresh Cherry Tart with Cocoa Crust

A fruit-filled treat for chocolate lovers, this tart uses date sugar, coconut oil, and whole-wheat pastry flour for a healthier take on a classic summer dessert. You can try this with ripe, fresh-sliced plums, too.

 

 

 

Ingredients for Tart:

 

  • 1/3 cup date sugar
  • 1 1/4 cups whole-wheat pastry flour
  • 2 tablespoons packed cocoa powder
  • 1/3 cup coconut oil
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds fresh Bing cherries (pitted)
  • 4 ounces bittersweet chocolate
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon Citrus Glaze, warmed (see below for recipe)
  • Mint leaves, for garnish

 

 

Directions for Tart:

 

  1. In a food processor, combine sugar, flour, cocoa, oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add egg whites and vanilla extract; process until mixture forms a ball. Press into a 10-inch tart or springform pan and 1 inch up the sides. Freeze for 20 minutes, then bake at 350° for 20—25 minutes.
  2. While crust is baking, place cherries in a large saucepan over medium-low heat. Cook for about 5 minutes or until juices begin to release. Cool.
  3. Melt chocolate and canola oil in a bowl over simmering water. Stir until smooth, remove from heat, and stir in vanilla extract. Spread over hot crust.
  4. Beginning at the outside edge, place cherries in a circular pattern, packing them closely Brush with glaze. Garnish and serve.

 

 

Citrus Glaze

 

Ingredients:

 

  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 3/4 cup honey

 

Directions:

 

  1. Combine 3/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 3/4 cup honey in a small saucepan.
  2. Bring to a boil, stirring constantly.
  3. Reduce heat to low; simmer for 20–25 minutes.
  4. Skim off foam. Refrigerate; warm before brushing or spritzing onto tarts. Makes 1 1/4 cups.

 

PER SERVING: Serves: 12 people. Calories per serving: 227

 

 


Recipe and photo thanks to Delicious Living

 

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