⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 Ready-made 9-inch tart shell
• 2 cups Fresh or frozen cherries
• 1/2 cup Granulated sugar
• 2 tablespoons Cornstarch
• 1 tablespoon Orange zest (from 1 orange)
• 6 ounces High-quality dark chocolate (at least 70% cacao)
• 1/2 cup Heavy cream
• 1 tablespoon Orange liqueur (such as Grand Marnier or Cointreau)

📖 Instructions

1. Preheat your oven to 350°F (175°C). Get that baby warmed up, pronto!
2. Prepare the tart shell: If using store-bought pastry, roll it out slightly, then carefully press it into your tart pan, making sure it reaches the edges. Prick the bottom with a fork all over to prevent bubbling – think tiny polka dots!
3. Blind bake the crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment and bake for another 5 minutes to crisp it up. Let it cool completely. (Seriously, wait for it to cool!)
4. Make the cherry filling: In a medium bowl, combine the fresh or frozen cherries (thawed if frozen), sugar, cornstarch, and orange zest. Gently stir everything together until well combined. A little patience here goes a long way!
5. Make the chocolate ganache: Chop the dark chocolate into small pieces. In a small saucepan, heat the heavy cream over low heat until it just begins to simmer – don’t let it boil. Pour the hot cream over the chocolate, and let it sit for a few minutes. Then, whisk gently until smooth and glossy. It's like chocolate magic, but way easier!
6. Stir in the orange liqueur: Once the ganache is smooth, gently stir in the orange liqueur. It’s important not to over mix; a few gentle stirs are all you need. Mmm, that's the good stuff!
7. Assemble the tart: Pour the cherry filling into the cooled tart shell, spreading evenly. Don't worry about being perfect – rustic is chic! Pour the chocolate ganache over the cherry filling and smooth the top with a spatula. (I found this part extra satisfying!)
8. Chill and serve: Refrigerate the tart for at least 2 hours, or preferably overnight, to allow the ganache to set completely and the flavors to meld together. Once chilled, gently remove the tart from the pan and slice it carefully. Serve and enjoy the deliciousness!

📝 Notes

• If using frozen cherries, make sure to thaw them completely and drain off any excess liquid before using.
• Adjust the amount of sugar according to the sweetness of your cherries.
• For a more intense orange flavor, add a few drops of orange extract along with the liqueur.
• Don't over-mix the ganache, or it might become too thick.
• If you don't have a tart pan with a removable bottom, you can use a regular tart pan. It may be a little more difficult to remove the tart once it's chilled, but it's still doable!