Ghirardelli's No-Bake Dark Chocolate Cherry Tart

Servings: 8-10 slices


  • 3 tbsp. Ghirardelli Unsweetened Cocoa Powder
  • 1.5 cups graham cracker crumbs
  • 1 stick (1/2 cup) butter, melted
  • 1 bar Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar
  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 1 cup heavy cream
  • 2 tbsp confectioner's sugar
  • 1 cup morello cherries in syrup (drained thoroughly)
  • 1 cup heavy whipping cream
  • 1/2 cup cream cheese
  • 2 tbsp confectioner's sugar
  • 20 fresh cherries (stalks on)
  • 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips


  • Start with making the crust. Add the graham cracker, melted butter and cocoa powder to a mixing bowl and mix together well.
  • Spoon out mixture and press the base firmly into the bottom and around the edges of a tart tin (rectangle 13 ¾ x 4 ½ inches or circle 9 ½ inches). Place in the fridge to chill.
  • Chop the unsweetened chocolate bar into small chunks and combine with chocolate chips in a bowl. Set aside.
  • Heat the heavy cream and sugar gently in a saucepan until just hot, but not boiling. Pour over the chocolate bowl and leave for a couple of minutes to melt, then stir gently until the chocolate has dissolved.
  • Remove crust from fridge and spoon the drained morello cherries all over the base.
  • Pour the chocolate on top and smooth down. Place back in the fridge to set for 2 hours.
  • Whip the cream, cream cheese, and confectioners’ sugar together for piping or spooning onto the finished ice cream pie
  • Once chilled you can slice and serve with a spoonful of the whipped cream, and decorate each slice with a few fresh cherries.

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