Chocolate Cherry Tart with Vanilla Pastry Cream

Today we are sharing the dessert for this month’s four-course paired dinner.  This cherry tart is filled with rich chocolate ganache and pastry cream, making a treat so delectable that you’ll be wanting more and more even as you savor each bite.

Course 4 with wine

This recipe combines a number of slightly tricky procedures, which we have broken down into different sections.  If this is your first time with a slightly more complicated dish, remember to read through all the parts of this recipe and make sure that you understand how the whole thing fits together.  No matter how it turns out, remember to be proud of yourself!

Chocolate Cherry Tart with Vanilla Pastry Cream

Pastry cream

1/2 C of Milk

1/2 C Heavy Cream

1  1/2  tsp of Vanilla

3 egg yolks

3 TBS of sugar

2 1/2 TBS of flour

2 TBS melted butter

In a sauce pan scold the milk and cream then immediately remove from heat.

In a bowl whisk the egg yolks and sugar until fluffy.

Add the flour slowly and whisk until smooth.

Temper the eggs by pouring slowly the hot milk mixture whisking vigorously.

Return the sauce pan to the stove over medium heat whisking continuously until thickened.

To store, pour the melted butter over the cream (do not mix the butter into the cream) then cover with parchment paper.  The paper should stick to the cream.

Refrigerate until ready to use.  If you are using a big tarte shell , double the pastry cream recipe.

Pâte Brisée

2 C plus 4 tsp of all purpose flour

1 stick plus 3/4 TBS of cold diced very small butter

1/2 tsp of salt

1/2 tsp of sugar

2 eggs

Combine all the ingredients with a pastry cutter.

Gently sable the mixture with your finger tips.  It should resemble coarse sand, with small lumps of butter about the size of rice grains. Do not play with it too much or the butter will melt.

Mold this dough gently into a disk.  Place on a large parchment paper, flatten a little bit in a shape of a circle, then refrigerate for an hour.

Take the dough out and let it rest for 15 minutes, then roll to form a disk of dough slightly larger than your tart shell.

Press the dough gently into the tart shell and refrigerate for another hour.  Preheat the oven to 400ºF.

Bake for 14-16 minutes.

Take it out and let it cool.


8 oz of bitter-sweet chocolate chips

1/2 C of Heavy Cream

On a double broiler pour the chocolate and heavy cream in the sauce pan and let it melt.  Stir occasionally. It is supposed to be warm, not hot.

Cherry Sauce

2 cups dark cherries (if frozen, let thaw before making the sauce)

In a sauce pan, cook 1 cup of cherries on low heat until the juice thickens.   Set the sauce aside let it cool.  Leave the rest of the cherries to defrost on a paper towel.


Fill the cooked and cooled tart shell with pastry cream, spreading the cream evenly.

Pour the cherry sauce over the cream. Place the uncooked cherries on top of the sauce (ideally 1/2  inch between each cherry).

Drizzle the ganache over the cherries and the entire tart.

Dust with powdered sugar if desired.

Doucette or Dariole were the name of cream tarts in the Middle ages.  Creme patissiere or custard cream  is a mixture of milk, cream, and egg yolk.  Antoine Kareme had a huge influence on the evolution of french pastry.  He appeared to have created the recipes for creme patissiere , Fromage Bavarois ( pastry cream lightened by whipped cream and thickened by gelatin), also Charlotte Russe another French pastry dessert.  Kareme also designed the four famous french mother sauces.

Creme patissiere could be thinned down to make creme anglaise.  It is used to fill Eclairs, tarts and profiterole. You could use starch, flour, or gelatin to thicken the cream.  British created their trifle and used the pastry cream between layers of cake, fruits and creme chantilly

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