This chocolate cherry tart recipe was submitted by Caitlin from Sydney, Australia.
It uses something called Cherry Ripe, which I have never seen in North America. I would guess that it is strictly an Australian thing. See notes below the recipe for a substitution idea.
Caitlin says that Cherry Ripe is “essentially thick cherry jam mixed with shredded coconut and covered in chocolate”. Sounds delightful.
For North Americans or others who don’t have access to Cherry Ripe, I would think you could use an equal amount of a mixture of a thick cherry jam, coconut and chopped chocolate and see how that works.
Super Easy No Bake Chocolate Cherry Tart
Ingredients
- 1 cup of pulverized short bread biscuits
- 3 tablespoons of butter, melted
- 1 table spoon of maple syrup
- 200 grams of Cherry Ripe
- 100 grams of Milk Chocolate
- 1/2 cup of vanilla ice cream
- 1/3 cup of Greek yogurt
- 1 tablespoon of cocoa powder
- 3 tablespoons of icing sugar
Instructions
- For the pastry base: Use a blender or food processor on the short bread biscuits until you have 1 cup of a bread crumb-like mixture and pour into a bowl.
- In another bowel combine butter and maple syrup and pour mixture into short bread crumbs. Using a spoon, combine the mixture. Divide it into 3 and place in small pie tins (3-4 inches in diameter), pressing it out so it forms a pie crust. Place in the freezer for 30 minutes.
- For the filling, chop up cherry ripe and milk chocolate into small pieces and place in a pan on a medium heat, stirring frequently until melted and sticky. Add ice cream and stir until ice cream and chocolate mixture are combined. Add Greek yogurt and stir till combined.
- Remove from the heat and add cocoa powder and shifted icing sugar - stir until combined. Allow to cool for 5-10 minutes - do not allow the mixture to solidify.
- Remove tart bases from the freezer and spoon the desired amount of filling into each one of them. Place back in the freezer for a minimum of 2 hours before eating.
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