So yes, coconut, cherries and dark chocolate. That’s the winning combination that we’re using for today’s recipe. Why? Because I saw fresh imported cherries in the supermarket (it’s winter in Sydney and definitely not cherry season) and I got inspired. Also, I’m sure for those of you following me on social media, you’ve seen how many cookies I’ve been baking, so I thought I’d switch it up today with a no-bake recipe. Yes!!! You read it right. You won’t need your oven, and you won’t even need your mixer. And all this scrumptiousness can be done in under 2 hours, then it’s ready to serve. Isn’t it great?
I used Valrhona Guanaja 70% for this tart. It’s seriously my favourite chocolate for baking. Unlike other dark chocolates that has this amount of cocoa solids, Guanaja 70% is velvety and not overly bitter. It really is a premium product, however, I understand Valrhona is not as affordable as other baking chocolate, so any good quality chocolate would do, like the ones below.
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Now, for those of you who are keen to try this tart, but can’t make it, I will ship this tart Australia-wide soon! So watch my social or sign up for email updates so you don’t miss out!!! Nevertheless, however you want to enjoy this tart, be it by making it or ordering, I’m keen to know your thoughts! It’s pretty straightforwards but let me know if you have any question! Happy eating!!!
Cherry Ripe Tart
Makes 1 x 9 inch tart
For the crust
- For the filling:
- For the chocolate ganache
- Make the crust by mixing the melted butter and crushed Oreos until the mix resembles wet sand. Then press the crumbs firmly on the sides and bottom of a 9-inch pie plate. Put in the freezer or fridge to set.
- Make the filling by placing the cherry glaze in a food processor and chopping. You can try doing this by hand but it's sticky. Then in a medium bowl, mix condensed milk, coconut and chopped cherry glaze. Set aside until needed.
- Take the crust out and spread the filling from step 2 evenly. Cover the coconut layer with a layer of the halved fresh/frozen cherries, press down so they don't float when you pour the ganache later. Put in the fridge until needed.
- Make the ganache: Place chocolate and butter in a medium bowl. Then in a small pot, bring cream and glucose to the boil. Pour onto the chocolate bowl and let sit for 5 minutes then stir with a spatula until smooth.
- Take the pie out of the fridge and pour the chocolate ganache on top, completely covering the layer of cherries. Place in the fridge to set for 1 hour before serving.
- If using optional toppings, place the toppings decoratively on top then serve. Optional: I made this tart because there were imported cherries available, so I used fresh cherries to decorate it on top and sprinkled some more desiccated coconut to fill the gaps. If you don't have fresh cherries available, don't worry about it, just serve the tart as is, or with a light sprinkling of cocoa powder.