Fresh Cherry Tart with Cocoa Crust
Servings
12people
Servings
12people
Ingredients
  • 1/3 cup date sugar
  • 1 1/4 cups whole-wheat pastry flour
  • 2tablespoons packed cocoa powder
  • 1/3cup coconut oil
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1teaspoon vanilla extract
  • 1 1/2 pounds fresh Bing cherriespitted
  • 4ounces bittersweet chocolate
  • 2tablespoons canola oil
  • 1teaspoon vanilla extract
  • 1tablespoon Citrus Glaze, warmedsee link at right
  • Mint leaves, for garnish
Instructions
  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.
Recipe Notes
Nutrition Facts
Fresh Cherry Tart with Cocoa Crust
Amount Per Serving
Calories 227
* Percent Daily Values are based on a 2000 calorie diet.