Delicious Living
  • 1/3 cup date sugar
  • 1 1/4 cups whole-wheat pastry flour
  • 2 tablespoons packed cocoa powder
  • 1/3 cup coconut oil
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds fresh Bing cherries (pitted)
  • 4 ounces bittersweet chocolate
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon Citrus Glaze (warmed)
  • Mint leaves for garnish

Fresh Cherry Tart with Cocoa Crust

jrubino | Delicious Living
  • Serves: 12 people
  • Calories per serving: 227

 A fruit-filled treat for chocolate lovers. Prep tips: Try this with ripe, fresh, sliced plums, too. Use canola instead of coconut oil if you prefer.

  1. In a food processor, combine sugar, flour, cocoa, oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add egg whites and vanilla extract; process until mixture forms a ball. Press into a 10-inch tart or springform pan and 1 inch up the sides. Freeze for 20 minutes, then bake at 350° for 20—25 minutes.
  2. While crust is baking, place cherries in a large saucepan over medium-low heat. Cook for about 5 minutes or until juices begin to release. Cool.
  3. Melt chocolate and canola oil in a bowl over simmering water. Stir until smooth, remove from heat, and stir in vanilla extract. Spread over hot crust.
  4. Beginning at the outside edge, place cherries in a circular pattern, packing them closely together. Brush with glaze. Garnish and serve.
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