Name: Cherries on Two-Tone Chocolate
Yield: Makes 6 Tarts
Ingredients: 30 dark cherries with stems intact; ¾ cup plus ⅔ cup heavy cream; 6 fully baked tart shells, made with Chocolate Tart Pastry; 1½ ounces bittersweet chocolate, finely chopped; 2 ounces white chocolate, finely chopped; 18 dark cherries, pitted and coarsely chopped; 1 ounce bittersweet chocolate, melted, for design, optional

Preparation info

Makes
6
Tarts

Difficulty
Medium

Appears in

Book of Tarts

By Maury Rubin

Published 1995

About

Keeping the stems on the cherries lets you pull the cherries out of the tart one by one, predipped in the “two-tone” chocolate—translated, white chocolate and dark chocolate cream side by side.

Ingredients

2 ounces white chocolate, finely chopped
¾ cup plus ⅔ cup

Method

Place the white chocolate in a medium bowl. Pour ¾ cup of the cream into a small saucepan and bring to a boil over medium heat. Pour the hot cream all at once on top of the white chocolate. Let sit for 1 minute, then whisk until smooth. Strain into a small bowl, cover with plast

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Cherries on Two-Tone Chocolate

Ingredients

Method

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