Chocolate and cherry tart with crème fraîche sorbet

Chocolate and cherry tart with crème fraîche sorbet


I love this simple little dessert that one of my chefs came up with – cherries and chocolate are a great combination. As with any tart, it’s vital to make sure the pastry is nice and thin, so you get plenty of filling and not too much pastry. Otherwise it can be more like eating a biscuit!


Quantity Ingredient
butter, for greasing
1 quantity Pâte sucrée
1 egg yolk, for blind-baking
flour, for dusting
400g tin cherries in syrup
400g dark chocolate, roughly chopped, (minimum 60% cocoa solids)
250ml double cream
100g caster sugar
2 tablespoons crushed hazelnut praline and edible flowers, crushed, (see note)
1 quantity Crème fraîche sorbet


  1. Preheat the oven to 200°C. Butter a 23cm x 4cm loose-bottomed tart tin.
  2. Roll the pâte sucrée out on a lightly floured surface to a thickness of 3mm and use to line the tin. Blind bake the pastry.
  3. While the pastry case is baking, drain the cherries through a sieve into a saucepan and place the syrup over a medium heat. Cook the syrup until thick and sticky, and reduced by half. Chop the cherries in half, then add to the pan with the reduced syrup and allow to cool.
  4. Put the chocolate into a large, heatproof bowl. Heat the double cream and sugar together in a saucepan until just simmering then pour over the chocolate and whisk continuously until smooth.
  5. Spread the cherries and their syrup over the base of the tart case, then pour the chocolate filling over the top. Glaze with a blow torch or place under a hot grill until bubbling, then chill in the fridge for at least 30 minutes to set. Remove and leave at room temperature until ready to serve. Place a line of the crushed praline and edible flowers on each plate, then slice the tart and serve with a scoop of Crème Fraîche Sorbet.


  • To make the hazelnut praline, heat 100 g caster sugar and 25 ml water in a frying pan until the sugar melts and turns a rich golden brown. Add 100 g toasted hazelnuts and stir through. Tip onto a silicone-lined tray and leave to cool and set hard. Break into pieces and roughly chop.
James Martin
Saturday Kitchen
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