Cherry Ripe Tart

This chocolate tart packs a naughty cherry ripe center and a crispy chocolate top.


  • 340 grams oreos
  • 150 grams unsalted butter, melted
  • 400 grams dark chocolate
  • 200 milliliters thickened cream
  • 1/2 cup cherry brandy
  • 200 grams chopped red glace cherries
  • 1 cup unsweetened shredded coconut
  • 5 tablespoons sweetened condensed milk
  • 1/2 cup cherry brandy
  • 10 Chopped cherry ripe bars
  • 20 Maraschino cherries
  • 200 grams dark chocolate, melted


  1. To make crust
  2. First make the base. Place the Oreos in a food processor and pulse until you have coarse crumbs. Stir in the melted butter and then transfer to a 13x30 centimeters baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the sides. Place in the fridge to chill whilst you make the filling.
  3. To make ganache
  4. Add chocolate, cream and cherry brandy to a large microwave sae bowl and microwave for 20 seconds at a time mixing each time until mixture is smooth.
  5. Pour into prepared crust and chill
  6. To make cherry ripe filling combine all ingredients into a large mixing bowl. Transfer to tart and pat down using a spatula. Pour melted chocolate over the top and smooth out with a small spatula. Add chopped cherry ripes and glace cherries to the chocolate before it sets.
  7. To serve, cut into bars
  8. Serve chilled