Dark chocolate, cherry and ginger tart

This is one of my favourite festive or holiday season desserts. 

Silky dark chocolate, tart cherry jam and a crispy gingery biscuit base. 

What you'll need

Serves 8+


  • 1 cup almond meal
  • 1/2 teaspoon vanilla extract/powder/paste
  • 2 tsp ground ginger (can sub for 1 tsp minced ginger)
  • 1/2 tsp ground cinnamon
  • 1/4 cup butter or coconut oil, melted
  • 1/4 cup honey, rice malt syrup or similar (you need quite a thick sweetener, unlike maple syrup)


  • 2/3 cup hot water
  • 1 tsp coffee
  • 1 block (300g) dark chocolate, roughly chopped and melted
  • 2/3 cup butter, coconut oil or coconut butter, melted 
  • 2 tsp sea salt
  • 1 cup frozen or fresh pitted cherries
  • 2 tbls water

How to make the tart

Pre-heat oven to 180ºC (356ºF)


1. Add all dry crust ingredients in a bowl, then slowly add wet ingredients. Depending on the type of fat and sweetener you used, you may need to tweak slightly. Mix well until mixture forms a dough. It may be a bit moist, but not wet. 
2. Press firmly into a non-stick or pre-oiled tart pan with a loose bottom – like this
3. Bake for 7-10 minutes. You want the outside to brown, but still be soft to touch. The base will harden slightly when cooled.


4. Whilst the crust is cooking, combine your hot water and coffee and let sit for 5 minutes. You can used strained ground coffee beans or instant coffee.
5. Combine the coconut butter/oil, salt and coffee in a bowl and stir until combined. 
6. Fold the chocolate through. 
7. Once combined, pour the filling into the crust and refrigerate for at least 1 hour. You can either eat chilled straight from the fridge or leave to soften for 30mins


8. While the tart is chilling, you can make your jam. Using a saucepan on low heat, add your ingredients and simmer for 5-10mins, stirring regularly. You don’t want the mixture to come to a boil, just a light bubble. 

  • The cherries should break down to form a chunky jam, but you can use a fork to mash as it cooks
  • Your jam will be ready once it has reduced and is thick enough to coat the back of a spoon. 

How to serve the tart

To serve, dollop some jam and whipped cream/coconut cream or yoghurt on the top and lightly swirl to create a marbled effect. 

Storing: You can store this tart in the fridge, covered, for up to 7 days (if it’ll last that long!)