Recipe: Decadent Black Cherry Chocolate Tart (Paleo, GAPS)

Black Cherry Chocolate Tart


Ingredients for Jam

  • One 10 ounce bag of frozen pitted black cherries  (organic) or use fresh
  • 1 Tbsp honey

Ingredients for Chocolate Crust


Instructions for Jam

  1. Cook the cherries on medium heat for about 10 minutes stirring and smashing them (search for any stray pits)
  2. Remove extra liquid and set aside carefully as it is hot, into a small jar and save for drinking or other uses
  3. Continue cooking for another 10 minutes as above
  4. Let cool
  5. Chop up the cherries in a mini processor
  6. Add the honey and mix and set aside


  • Fresh cherries with pits removed and cut in half

Putting It All Together

  1. Mix the gelatin and warm water to create a gel and set aside
  2. In a food processor processor all the ingredients for the crust (including the gelatin) except the butter or ghee and except the chocolate for coating the crust
  3. While the processor is running drop in small pieces of the butter or ghee
  4. The batter should form a ball but it is OK if it does not
  5. If the dough looks too wet add a little more flour a teaspoon at a time
  6. Remove from processor and place the dough into the tart pan that is lined with parchment paper and greased with coconut oil
  7. Work the dough (with your hands) into the pan and build up the sides and all around as evenly as possible
  8. Place the tart pan on a small cookie sheet for ease in moving
  9. Place into the freezer to firm up the crust for about 30 minutes then remove when ready to coat the crust with chocolate
  10. Gently melt the chocolate in a small pot on #2 heat
  11. Spoon the melted chocolate into the crust and spread it out on the bottom and around the sides
  12. Keep the tart crust out and let the chocolate set (you can refrigerate if you like)
  13. When you are ready to fill the crust, get it to room temperature and then slide the crust out from the tart pan keeping it on the bottom piece of the tart pan
  14. Place this on your serving plate
  15. Fill the crust with the jam, smooth out with the angled spatula and add the fresh cherries in a decorative pattern
  16. Place in refrigerator until ready to eat
  17. Serve cold