Look no further – this is the show-stopping no-bake dessert you’ve been dreaming of, the perfect combination of simple and spectacular. Use a tart pan with a removable bottom for easy slicing and serving. This tart is glorious during peak cherry season, but if you want to make it another time of year, it will be equally delicious if you substitute raspberries or strawberries for the cherries.
Makes 1 – 11 inch tart
30 chocolate sandwich cookies (like Oreos)
3 tablespoons butter, melted
1 1/2 pints heavy cream
4 – Taza 60% Dominican Stone Ground Chocolate bars, chopped (plus additional to melt for drizzling if desired)
1 pound cherries, pitted
1. Process cookies in a food processor until they are a fine crumb. Place in a bowl and drizzle melted butter over them, and stir to combine. Press into a 11 inch tart pan and put in the fridge to cool.
2. Combine heavy cream and chocolate in a small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust. Place pitted cherries on top of the tart and let sit for 2 hours, or overnight. Drizzle with additional melted chocolate if desired.