Chocolate and Cherry Brownie Tart


Preparation info

  • Difficulty


  • makes 26 cm 10 inch tart serves


Appears in

Smart Tart

Smart Tart

By Tamasin Day-Lewis

Published 2013

  • About

This is a humdinger of a tart, which I make with fresh cherries in the summer, and a jar of morello cherries in the winter, soaked in Julian Temperley’s cherry eau de vie, which can be skipped by the faint-hearted. The crimson, almondy, cherry whiff embedded in the sludgy, giving, depths of brownie is quite enough, in fact all it takes, to radiate happiness.


  • 3–4 dozen cherries, stoned and soaked in
  • 2 tbsp. cherry eau de vie, or cognac with a few drops of bitter almond essence
  • 200 g dark chocolate, Valrhona le Noir 68% is the best, keep 50g for the top
  • 250 g unsalted butter
  • 4 eggs
  • 150 g each light muscovado and vanilla caster sugar
  • 1 tsp. vanilla extract
  • 120 g plain or ‘00’ flour
  • a level tsp baking powder
  • a pinch of sea salt
  • 2 tbsp. dark cocoa powder, like Green & Black’s
  • a few brace of cherries to decorate the top


Preheat oven to 180°C/Gas 4. Make sweet crust pastry with 180g/90g ratio. Bake blind in 26 cm/10 inch tart tin and dry out in the usual way. Meanwhile, make the brownie mix and soak the cherries.

Melt the chocolate and butter together gently in a pan over a low heat and remove from the heat before the chocolate is all liquid, so it doesn’t separate. Cool. Beat the eggs, sugars and vanilla with the Kitchen Aid or mixer whisk until really light and considerably thickened, which will take 2–3 minutes.

Sift in the flour, baking powder, salt and cocoa powder, scrape in the chocolate and butter and beat briefly to combine. Remove the cup from the mixer and add the stoned cherries in their liquor with a rubber spatula, folding them in, then scrape the mixture into the pastry case, smooth and return to the oven to bake for 35–40 minutes.

A skewer should come out a little sticky, but not coated with liquid chocolate.

Remove to a rack and cool until warm. Turn out the brownie tart. Warm the rest of the chocolate very gently and then dip in a few pairs of cherries and place them on top of the tart. Drip melted chocolate over the tart. Serve warm, room temperature, or chilled – though the texture is much more fudgy when cold – with Jersey or clotted cream. And a shot of cherry eau de vie.