Chocolate Cherry Tart

1 refrigerated piecrust dough (7.5 ounces)*, at room temperature
1 bag (12 ounces) semi-sweet chocolate morsels
1/2 cup heavy or whipping cream
1 1/2 pounds fresh cherries, rinsed and dried
3 tablespoons seedless, all-fruit strawberry jelly*
Mint leaves, optional garnish

Preheat oven to 350 degrees F.

Using an 11-inch to 12-inch tart pan with a removable bottom, press piecrust dough (using your fingers) into the bottom and up the sides of the pan. Prick the sides and bottom of the crust with a fork, cover the crust with a sheet of foil, and cover the foil with piecrust weights or dried beans.* Bake until very crust is firm and barely beginning to turn light brown, about 20 minutes.

Meanwhile, place the chocolate and cream in a 1-quart microwave-safe bowl. Microwave, uncovered on high, about 3 minutes until melted and smooth, stopping after every 1 minute to stir well. Remove from oven and set aside.

Remove cherry stems and then remove pits using a cherry pitter.* Set aside.

When crust is done, remove from oven and uncover. Let cool 5 minutes.

Pour chocolate into crust and smooth evenly with the back of a spoon. Place the cherries into the chocolate in concentric circles, stem side up, pressing them into the chocolate a bit. Place jelly in a small measuring cup or bowl and microwave on high until it’s spreadable, about 15 seconds. Using a pastry brush, lightly brush the tops of the cherries with the jelly just to glaze. Place tart into refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes. To serve, remove sides of tart pan.* Slice into wedges and serve, garnished with mint leaves, if desired.

* Notes

One piecrust is half of a 15-ounce box.

Seedless cherry or red currant jelly also can be used.

If using dried beans, these can be cooled to room temperature, stored and then cooked as usual. Uncooked rice also can be used in the same manner.

If you do not have a cherry pitter, cherries can be sliced to remove pit. Don’t cut all the way through, remove pit, push cherry back together and push into chocolate.

Here’s a trick for removing tart from the outside ring of pan: Place bottom of pan over a small bowl. Pan ring will fall away (if sides have shrunk enough) or you can gently jiggle and pull down on pan ring to remove.
 

Approximate Values Per Serving: 294 calories (49% from fat), 17 g fat (9 g saturated), 16 mg cholesterol, 3 g protein, 38 g carbohydrates, 3 g dietary fiber, 100 mg sodium

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