Cocoa and Cherry Tartlets
- Vegetarian
- Energy Kcal 422
- Carbohydrates g 40
- of which sugars g 21.9
- Protein g 7.4
- Fats g 25.8
- of which saturated fat g 12.17
- Fiber g 2.3
- Cholesterol mg 58
- Sodium mg 259
- Difficulty: Average
- Prep time: 40 min
- Cook time: 20 min
- Makes: 6 pieces
- Cost: Average
- Note + the resting time for the pastry and the cream
PRESENTATION
Chocolate cherry tartlets are the kind of tasty treat that, well, really brings a touch of elegance to any gathering. These little beauties draw inspiration from classic German desserts like Black Forest cake. And look, these sour cherry tartlets blend deep chocolate with tangy cherries in a way that's super, super delicious. The thing is, what makes these tartlets stand out is their tender shortcrust pastry. It's rich in cocoa flavor and subtly enhanced by toasted dried fruits, giving it a sweet, nutty background that's both rich and crisp at the edges. Really satisfying contrast to the soft fillings.
And the creamy layer? It's a dreamy mix of yogurt and cream—making each bite feel airy and light. It’s like magic—ensures the chocolate doesn’t overpower the palate. Then there's the tangy syrup from the sour cherries. It adds a sweet-acidic kick that perfectly balances everything. Many folks love these chocolate cherry tartlets for their fusion of German and Mediterranean influences—making them a standout choice for dessert lovers.
For those into plant-based options, there's a vegan version using non-dairy yogurt and cream or even transforming the dessert into little chocolate and sour cherry cubes. Whether you call them mini chocolate cherry tarts or see them as a creative spin on chocolate and cherry desserts, these pastries are bound to get a warm reception. The moist chocolate base, with its slightly crisp bite, is complemented by the smooth, creamy layer. It’s topped off with a burst of sweet cherry flavor. Really, really good.
These chocolate and sour cherry tartlets are perfect for dessert tables where you want a mix of flavors that feel a bit fancy, but not over the top. With their blend of creamy, tender filling and bright, tangy cherries, they leave a lasting impression. So, whether you’re hosting a party or just indulging in a sweet escape, these tartlets are sure to become a favorite among your guests. For sure.
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INGREDIENTS
- Ingredients for 6 pieces
- Unsweetened cocoa powder 2 tbsp (15 g)
- Type 00 flour 1.1 cups (140 g)
- Nut flour 8 tbsp (50 g)
- Powdered sugar ½ cup (65 g)
- Butter 3.2 oz (90 g)
- Egg whites 1 oz (30 g)
- Vanilla extract 1 tsp
- Fine salt 1 pinch
- For the cream
- Fresh liquid cream 0.67 cup (150 g)
- Greek yogurt 0.67 cup (150 g)
- Sugar 5 tsp (20 g)
- For garnishing
- Black cherried in syrup 36
- Mint 6 leaves
How to prepare Cocoa and Cherry Tartlets
To prepare the cocoa and cherry tartlets start by pouring flour, powdered sugar 1, and hazelnut flour 2 into a mixer bowl. Sift the cocoa powder 3,
add the salt 4, vanilla extract 5, and cold butter in small pieces 6.
Start the blades to get a sandy mixture. Transfer it to the work surface 7 and add the egg whites 8. Knead briefly by hand to combine the ingredients 9.
Shape into a dough and wrap it in plastic wrap 10. Then let it rest in the refrigerator for at least an hour and prepare the cream. In a bowl pour the cold cream from the fridge and sweeten it 11. Insert the beaters and whip at medium-high speed until the mixture is almost stiff 12.
Add the whipped cream to the Greek yogurt in two parts: the first portion will soften the mixture 13, the second will lighten it, so fold gently 14. Cover with plastic wrap and place this in the refrigerator as well 15.
Retrieve the cocoa pastry and flatten it with a rolling pin 16, then roll it out between two sheets of parchment paper using a rolling pin and roll it to a thickness of 1/8-3/16 inch 17. Smooth the surface well by rolling with the pin: this way you will get an even surface 18.
With a 4 1/3 inch cutter, cut out 6 discs 19 and place them inside 6 metal rings measuring 3 3/4 inches and arrange them on a sheet of parchment paper 20. Trim the excess with a small knife. Transfer everything onto a baking sheet and let it rest in the fridge for about an hour 21.
Take the baking sheet and prick the bases of the tartlets 22, place 6 sheets of parchment paper and gently press in ceramic baking beads or dried beans 23, then proceed with How to do blind baking. Bake the tartlets in a preheated oven at 340°F for about 20 minutes; at the end of the baking let them cool before unmolding and let them cool completely 24.
Pour the chilled cream into a piping bag with a Saint Honoré nozzle and pipe over about 2/3 of the base forming a tight serpentine 25. Then garnish the remaining 1/3 with halved cherries, decorating the surface with some cherry pieces and a bit of syrup 26. A mint leaf to refresh and color everything and your delicious cocoa and cherry tartlets are ready: enjoy them 27!