Cherries on Two-Tone Chocolate


Preparation info

  • Makes


    • Difficulty


Appears in

Book of Tarts

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.


  • 2 ounces white chocolate, finely chopped
  • ¾ cup plus cup heavy cream
  • ounces bittersweet chocolate, finely chopped
  • 18 dark cherries, pitted and coarsely chopped
  • 6 fully baked tart shells, made with Chocolate Tart Pastry
  • 30 dark cherries with stems intact
  • 1 ounce bittersweet chocolate, melted, for design, optional


    1. 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 plastic wrap, and puncture several holes in it with the tip of a paring knife. Refrigerate for at least 4 hours, or overnight. Repeat the same procedure with the bittersweet chocolate and the remaining cup cream, and refrigerate for at least 4 hours, or overnight.
    2. Divide the chopped cherries evenly among the tarts, spreading them on the bottom of each tart.
    3. Scrape the chilled white chocolate cream into a mixing bowl. Using a hand-held mixer, beat at medium speed until medium peaks form. Spoon the white chocolate cream into one half of each tart shell. Beat the bittersweet chocolate cream, and fill the other halves of the shells. Gently shake the tarts to level the tops. Refrigerate for 15 minutes, or until set.
    4. Arrange 5 cherries on each tart. If desired, fill a small paper pastry bag with the melted chocolate, and place a single dot on each tart. Serve.

    Part of