Chocolate Spreadit's Cherry Jam Tart –

Chocolate Spreadit's Cherry Jam Tart



  • 150 gm Flour
  • 1 Egg
  • 50 gm Butter
  • 90 gm Caster Sugar
  • Water as needed 
  • 4 gm Baking Powder


  • 3 Eggs separated
  • 85 gm Sugar
  • 50 gm Butter
  • 150 gm Chocolate
  • 30 gm Cocoa Powder
  • 50 gm Flour
  • 140 gm Spreadit’s Cherry Chocolate Rum Spread



  1. Whip the butter and sugar and till light and creamy
  2. Add egg and mix well 
  3. Add the flour and baking powder and bring the dough together add iced water if needed. Refrigerate till firm
  4. Roll out into a 10-inch in diameter and ½ inch thick and place onto the baking tray. **
  5. Place a parchment paper on the dough and load it up with rice, place on top of the dough and bake for 10 minutes at 250ºC **
  6. Remove the parchment paper, poke holes at the base and bake for another 5 minutes.
  7. Melt the butter and chocolate over a bath of hot water careful not to burn the chocolate**
  8. Meanwhile, separate the egg whites. Whip them till frothy, add the brown sugar and beat to stiff peaks**
  9. While beating add the yolk.
  10. Add the butter and chocolate mixture to the whipped eggs and mix
  11. Carefully add the sifted flour and cocoa powder
  12. Remove the tart from the oven and layer with cherry chocolate rum spread
  13. Pop back into the oven for 3 minutes
  14. Fold the batter over the semi baked tart and put it back into the oven for another 20 minutes.**
  15. Remove from oven, cool to room temperature and dust with cocoa powder
  16. Serve hot or cold with dark coffee


Pro Tips

**The dough is as forgiving as it is delicious. Don’t worry about the breaks and creases, press it together and it’ll work itself out.

** Wasn’t even trying to make this dirty but here we are.

** I need to check with the millennial committee to see if the PC police allows calling this “Blind Baking”

** If radiation poisoning is your thing you can do this in a microwave as well

** Insert a knife and if it comes out clean it is done



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