When a friend sent me a picture of a Cherry and Chocolate Tart from a UK magazine called Delicious asking if I could rework it to make an ‘eat2run’ version – of course I happily accepted the challenge. Anything with chocolate and cherries and I’m pretty much automatically sold!! This would make a lovely holiday dessert – because don’t get me wrong, it may be using ‘eat2run’ approved ingredients but it is most definitely a decadently rich treat for a special occasion 🙂
- 1½ cups dried tart cherries (I used Eden brand)
- ¾ cup pure tart cherry juice
- 1 Tbsp 100% pure maple syrup
- 1 cup grass fed heavy cream (whipping cream) OR coconut cream
- 1¼ cups dark chocolate (I used Enjoy Life 69% dark chocolate chips)
- 1 tsp vanilla
- 2 pasture raised eggs, beaten
- ¼ cup tart cherry jam (such as Morello cherry jam, a type of tart cherry) (I used Crofter’s morello cherry jam)
- 6 large medjool dates, pitted (½ cup)
- ½ cup melted grass fed butter (I used Kiwi Pure) OR melted coconut oil
- 2 Tbsp chia seeds
- ¼ cup unsweetened almond milk
- 1½ cups oat flour (ground oats – I grind instant oats in my blender)
- ½ cup raw cacao powder
- dash of sea salt
- Heat oven to 350° F.
- Place the first 3 filling ingredients in a small saucepan and heat them (the dried tart cherries, tart cherry juice and maple syrup) until just hot but not boiling. Remove from heat and let sit overnight (or 8 hours).
- For the crust, place the dates, butter (or oil), chia seeds and almond milk in a food processor. Process until smooth and creamy. Add the oat flour, cacao and salt. Mix until combined (goes into a ball of dough – add a touch more oat flour if it’s too moist).
- Push the dough into a tart pan (or if you’re like me and you don’t own a tart pan, just use a pie plate), patting the bottom down smooth and working the dough up the edges evenly (crimp the edges if using a pie plate). Using a fork, poke many small holes in the pie crusts bottom and edges (prevents it from puffing up when baking).
- Bake the pie crust for 25 minutes. Set aside and let cool completely.
- Back to the filling – in a small saucepan, heat the cream until hot but NOT boiling. Remove from heat.
- Add the dark chocolate and whisk until the chocolate has melted into the cream. Add the vanilla.
- Add a small amount of this chocolate mix into the 2 beaten eggs and whisk. Pour this into the chocolate mix, and whisk everything together well.
- Taking the cooled crust, spread the jam over the bottom of it.
- Drain the cherries, and then arrange the cherries over the jam (there’s a lot, it will fill the bottom).
- Pour the chocolate custard mixture over the cherries.
- Bake for 20 minutes. Let cool completely.
- Store in the fridge (or freezer if it won’t be eaten within 2-3 days).
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN