No-Bake Chocolate Cherry Tart
The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
This No-Bake Chocolate Cherry Tart is a sweet way to celebrate cherry season without turning on the oven in the peak summer heat!
Made with fresh cherries, a rich chocolate ganache filling, and a crisp Oreo crust, it’s a simple and show-stopping summer dessert! The tart features Heinen’s organic cacao powder, located in the Wellness Department, and Heinen’s dark chocolate chips for deep chocolate flavor with minimal effort.
To top it off (literally), Heinen’s summer cherries are the best you’ll find at a grocery store! Sourced from pristine orchards in Washington state and grown by multigenerational family farmers, Heinen’s cherries are big, juicy, and perfect for snacking or baking all summer long!
Why You’ll Love This Recipe
- You don’t need the oven. This recipe is perfect for hot summer days when you want a sweet treat without heating up the kitchen. After pouring the ganache, you’ll have plenty of time to enjoy the beautiful weather while the tart sets!
- You can create incredible flavor without being a pro baker. The base of this tart is a silky chocolate ganache that comes together with little effort. It’s smooth, decadent, and sets beautifully in the fridge. The dark chocolate balances the sweetness of the cherries, making each bite feel rich but not too heavy.
- It’s the perfect way to make the most of cherry season at Heinen’s. This recipe uses fresh sweet cherries from Heinen’s partnered grower Stemilt. Grown high in the mountains of Washington state and known for their incredible flavor, these cherries are added to the filling of the tart but also make a beautiful garnish.
No-Bake Chocolate Cherry Tart
Servings: 12
Ingredients
For the Crust
- 25 Oreo cookies
- 6 Tbsp. Heinen's butter, melted
For the Filling
- 1 cup fresh cherries, pitted and sliced
- 12 oz. (2 cups) Heinen's dark chocolate chips
- 1 cup Heinen's heavy cream
For the Whipped Cream
- 1 cup Heinen's heavy cream
- 2 Tbsp. Heinen's powdered sugar
- 1 tsp. vanilla extract
- Heinen’s organic cacao powder, for dusting
Instructions
- Add the Oreo cookies to a food processor and pulse until finely crushed. Pour in the melted butter and pulse again until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use your hands or the back of a measuring cup to compact it evenly. Freeze for at least 30 minutes.
- Place the dark chocolate chips in a heat-safe bowl. In a separate bowl, microwave one cup of heavy cream for about a minute until it just begins to simmer; do not let it boil.
- Pour the hot cream over the chocolate and let it sit for one minute. After a minute stir slowly until the chocolate is smooth and glossy.
- Evenly layer 1 cup of pitted and sliced cherries over the chilled crust. Pour the ganache over the cherries and smooth the top with an offset spatula.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
- In a small mixing bowl, beat ½ cup of cold heavy cream with the powdered sugar and vanilla extract. Use a hand mixer or stand mixer and whip until medium peaks form.
- Remove the chilled tart from the pan. Top with whipped cream and extra fresh cherries. Dust with cacao powder and serve cold.
