Cherry & Chocolate Puff Pastry Tart
Servings: 8
Ingredients
- 1 Frozen puff pastry sheet, thawed
- 2 c. Fresh or frozen cherries, pitted
- 6 T. Sugar
- 1 T. Cornstarch
- 1/4 c. Water
- 4 oz. Dark chocolate, melted
- 2 t. Coconut oil
- Additional fresh cherries, for serving
- Flakey Sea salt, for sprinkling
Instructions
- Preheat the oven to 400° F and line a rimmed baking sheet with a piece of parchment paper.
- Roll out the puff pastry sheet into a rectangle onto the prepared baking sheet. Using a knife, score a 1/2-inch border on the sides of the puff pastry, making sure not to cut all the way through. Using a fork, prick the puff pastry inside the border.
- Place the puff pastry into the oven and bake for 15 minutes or until lightly browned.
- In the meantime, combine the cherries and sugar in a small saucepan and place over medium heat.
- In a small bowl, whisk the cornstarch with the water until smooth and set aside.
- Allow the cherries to simmer for 5-6 minutes, then stir in the cornstarch slurry and continue cooking until lightly thickened, around 3-4 minutes. Remove from heat.
- Remove the puff pastry sheet from the oven and spread the cherry mixture inside the border of the puff pastry.
- Return the tart into the oven and bake until the edges are deeply golden-brown and the cherry filling is bubbly, another 15 minutes.
- Stir the coconut oil into the melted chocolate and drizzle the chocolate all over the cherry tart. Top with flakey sea salt and additional fresh cherries.
- Enjoy!