One of my favorite no-bake dessert recipes is this Tart Cherry & Chocolate tart, the light and airy mousse-like ganache filling is simply beyond description. You don’t expect something so light to be so rich and decadent, and yet, that’s exactly what it is. The simplicity of this dessert (and the fact that it requires no heat beyond melting some butter and warming some cream) makes it a perfect recipe to prepare for company. And that’s just what I did recently when we had some friends over for dinner. (Side note: I’m beyond giddy that we can actually have people over again. You know, because our home is no longer a big cloud of dry-wall dust and disarray.) And while the cherry version is fine and dandy, downright delicious in fact, it was a recipe ripe for adaptation: simply swap in a lightly spiced vanilla cookie crust and a layer of creamy, luscious dulce de leche, and you have yourself another winner. Do I like it more than the original? That’s like asking me to choose my favorite child, er, cat. Impossible. Well not so impossible if you ask me right after Kalypso has just devoured half my whipped cream (I turn my back for 2 seconds, I swear…) At that moment she’s not exactly my favorite. (Oh, and don’t worry friends-to-whom-I-served-this, I made another batch of whipped cream.) This version is just as good as the cherry one, with its own unique charm. Whereas the cherry is bright and fruity, the dulce de leche is lavishly creamy, with a hint of cinnamon spice in the crust that makes it a perfect adaptation for fall.
Flake sea salt is pretty much nature’s glitter. Of course, the edible glitter stars don’t hurt the presentation, either, but it’s that hint of salt at the edge of your palate that cuts through the richness and heightens the intensity of the dark chocolate, the caramel, and the spices. Basically, chunky flake sea salt is like glitter for your tongue.
This tart is best served at room temperature about 2 hours after it is made. In the cool months, letting it sit at room temperature for 2 hours will yield a perfectly set and sliceable tart, yet still with a divinely soft and airy texture that is nothing short of heavenly. In warmer months, or if you find yourself short on time, refrigerate it for 15 to 45 minutes or until the filling is set but still glossy. Any longer than that and the filling will go matte in appearance and the texture won’t be quite as mousse-like, though if you let it return to room temperature before serving I’m betting you no one will notice the less-than-shiny luster… they’ll be too busy stuffing their faces. Total Time: 3 hours
