5 from 1 vote

Chocolate and Amaretto Cherry Tarts

Now without further ado, let Sarah tantalize you with her Chocolate and Amaretto Cherry Tart recipe.

Course Dessert
Cuisine American
Keyword chocolate cherry tarts
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 21 minutes
Servings 5 tarts
Calories 828 kcal
Author ijustmakesandwiches


For Cherries

  • 350 grams Sweet Cherries pitted
  • 150 ml Amaretto
  • 1/4 cup Sugar

For the Chocolate Tart Crust

  • 2 cup Almon Flour
  • 1/2 cup Cocoa Powder
  • 1/4 cup Sugar
  • 6 tablespoon Butter chilled and cubed
  • 1 each Egg

For the Chocolate Filling

  • 1/2 cup Heavy Cream
  • 100 grams Dark Chocolate coarsely chopped
  • 1 teaspoon Vanilla Exctract
  • 2-3 tablespoons Amaretto reserved from cherries
  • 2 each Eggs beaten


For the Cherries

  1. The night before, combine the cherries in a pot with the amaretto and sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  2. Remove from heat and allow to cool.
  3. Pour into a bowl and refrigerate overnight to absorb the flavor from the liquor.
  4. The next day, drain the cherries, reserving the liquor.

For the Chocolate Crust

  1. Preheat the oven to 350 degrees F.
  2. Combine the almond flour, cocoa, and sugar in a bowl.
  3. Using a pastry cutter, add the butter until the mixture is crumbly.
  4. Add the egg yolk. (See “My ‘Teachable Moments’-1” for more tips)
  5. Spray five 4” tart pans with cooking spray. (If you have non-stick tart pans, you can skip this step)
  6. Press the dough into the tart pan, making sure the bottom and sides are evenly covered (See “My ‘Teachable Moments’-2” for more tips)
  7. Place the tart pans on a baking sheet and bake for 20 minutes.

For the Chocolate Filling

  1. While the crusts are baking, heat the heavy cream in a saucepan and bring to a simmer.
  2. Add the chocolate and allow to melt, stirring to ensure that the chocolate and cream completely combine.
  3. Remove from heat and whisk in the vanilla extract and the reserved amaretto liquor.
  4. In a separate bowl, lightly whisk the eggs.
  5. Whisk about half of the hot chocolate cream into the eggs. (See “My ‘Teachable Moments’-3” for more tips)
  6. Whisk the egg and cream mixture into the remaining chocolate cream.
  7. Remove the crusts from the oven (after the timer goes off) and allow to cool slightly.
  8. Line the bottom of the crust with bout ¼ cup of cherries or just enough to cover the bottom of the crusts.
  9. Pour enough of the chocolate cream mixture to cover the cherries, making sure it doesn’t flow over the edges of the crust.
  10. Bake for about 20 minutes, or until the chocolate cream mixture is set. (See “My ‘Teachable Moments’-4” for more tips)
  11. Remove from oven and allow to cool completely before attempting to remove from tart pan. (See “My ‘Teachable Moments’-5” for more tips)
  12. Best served cold with some fresh whipped cream or ice cream.

Recipe Notes

My Teaching Moments

  1. Typically in a recipe like this, wheat flour absorbs some of the moisture from the eggs and the butter. Since there is no wheat flour in this recipe, the dough will be fairly loose. This is okay, and makes it more fun to put in the tart pans! Ha ha!
  2. When pressing the dough into the tart pan, make sure it is thick enough that there are no holes, but not too thick. You don’t want to take a big bite of just the crust… the other stuff is too good!!
  3. It is important to temper the eggs. In other words, add the hot cream mixture slowly while continuously whisking the eggs. If you add the hot cream too quickly or without whisking, you could end up with some funky scrambled eggs instead of a nice, smooth custard mixture.
  4. The center of the custard should still be slightly wobbly. If it looks like it is very wobbly or the edges are also wobbling, allow to bake for a couple more minutes.
  5. I found it to be much easier to remove the tarts from the pan after they were refrigerated.
Nutrition Facts
Chocolate and Amaretto Cherry Tarts
Amount Per Serving
Calories 828 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 21g 105%
Cholesterol 71mg 24%
Sodium 138mg 6%
Potassium 456mg 13%
Total Carbohydrates 67g 22%
Dietary Fiber 11g 44%
Sugars 47g
Protein 14g 28%
Vitamin A 16.3%
Vitamin C 5.9%
Calcium 14.8%
Iron 30.7%
* Percent Daily Values are based on a 2000 calorie diet.