Dark Chocolate Bourbon Cherry Tart

It’s Cherry Season here in Ontario and my family loves Cherries. We recently visited Cherry Avenue Farms located in Vineland in the Niagara Region. The trees were just blooming with plumb sweet cherries for picking. The girls had so much fun filling our baskets and of course their tummies. With all the cherries we picked, we are able to enjoy them as a snack and I have been able to create some delicious cherry recipes like this Dark Chocolate Bourbon Cherry Tart. No need to worry about the spirits as the bourbon cooks off when baked with the cherries so enjoy!



Tart Crust:

2 ¾ cup all-purpose flour

Pinch of salt

2 tbsp. unsweetened raw cocao + extra for dusting

½ cup unsalted butter, cold & cut in small cubes

2 eggs + 1 egg yolk

¼ cup sugar

Cherry Filling:

5 cup sweet cherries, pitted

¼ cup bourbon

¼ cup brown sugar

¼ cup all-purpose flour

100g quality 75% dark chocolate, roughly chopped



Lightly grease a 11’ inch round removable bottom tart pan.

Place cherries in a large ziplock bag and toss with bourbon. Place in

refrigerator until ready to use.

To make tart, add flour and stir in salt and cocoa. Add cold cubed butter and

with your fingers, mix and crumble butter until flour looks like very coarse oatmeal.

Mix in sugar and eggs. Work the dough for 2-3 minutes until well incorporated smooth and soft.

Flour a smooth surface and place the pastry dough. Roll pastry with rolling

pin to about 3/16 inch thick. Line tart pan with pastry dough, trim off any

extra and use to make a few small tarts if you like. Prick bottom of pastry a

few times with fork. Place pan in refrigerator for at least an hour.

Preheat oven to 375 F.

To make filling, remove ziplock bag with cherries from refrigerator. Add in 

brown sugar and flour and gently shake to mix well. Pour cherry mixture into pastry tart and spread evenly. Gently mix in chocolate with cherry mixture.

Bake at 375 F for 20 mins then reduce heat to 350 F and bake for an

additional 15 mins.

Remove tart from oven and let cool. Lightly dust with Cacao and enjoy with French vanilla ice cream or crème fraiche with lemon zest.



SERVINGS 8-10| PREP & COOK TIME approx. 1.5 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

  • Facebook Social Icon
  • Instagram Social Icon
  • Twitter App Icon