2cupsGraham Cracker Crumbsabout 10 sheets of Graham crackers
6tbspUnsalted Buttermelted
1tspLemon Zest
Red Wine Cherry Sauce
3cupsFresh Sweet Cherriespitted and halved
1/2cupGranulated Sugar
1/2cupRed WineRed Blend/Beaujolais or Pinot Noir
1tbspCornstarch
1tbspLemon Juice
Whipped Cream
1cupHeavy CreamCold
2tbspPowdered Sugar
1/4tspSalt
1tspPure Vanilla Extract
Garnish
Fresh Sweet Cherries
Chocolate Flakes
Instructions
Graham Cracker Crust
Grease a 9 inches tart pan and set aside.
In a medium bowl mix together the Graham cracker crumbs, melted butter and lemon zest until combined.
Press the mixture into the bottom of the tart pan and slightly up the sides using your palm or the bottom side of a measuring cup. Make sure not to leave any gaps.
Refrigerate for 1 hour.
Red Wine Cherry Sauce
In a medium saucepan, add the pitted and halved cherries, granulated sugar, red wine, cornstarch and lemon juice.
Place over medium-low heat and boil for 10-15 minutes stirring occasionally. The cherry sauce should be cooked down and have a medium thick consistency.
Remove from heat and transfer to a bowl. Let it come to room temperature, or refrigerate for 30 minutes.
Pour the cherry sauce into the cool Graham cracker crust and spread evenly using a spatula.
Return back to refrigerator.
Whipped Cream
Using a hand/stand mixer with the whisk attachment on, mix the cold heavy cream, powdered sugar, salt and pure vanilla extract on medium-high speed for 3 minutes. When medium peaks are formed, stop mixing.
Using a spatula spread the whipped cream on top of the tart and refrigerate for one more hour.
Garnish
Top with fresh whole cherries and chocolate flakes.
Cut into slices and serve cold. Enjoy!
Notes
If you are using full Graham cracker sheets grind them in a food processor or place in a Ziploc bag and crush them with a rolling pin.
When pressing down the mixture into the tart pan, make sure you do not leave any gaps or loose parts.
Choosing the right red wine: Oaky red wines will overpower the cherries, leaving an unpleasant chalky taste. An inexpensive but decent wine will work great so no need to spend a lot. Red wine blends with fruity hints, Beaujolais and Pinot Noirs will be ideal for this recipe. Red wine is used to enrich the cherry flavor and add depth to the dessert. That means, the wine needs to be reduced and the alcohol to evaporate.
The cherry sauce consistency should me medium-thick. Remember the sauce will thicken more as it cools down.
It is mandatory to chill the Graham cracker crust and the cherry sauce filling before binding them together.
Store bought whipped cream can also work but the flavor won’t be the same.
Tip: Chill the mixing bowl and whisk attachment for 15 minutes before making the whipped cream.
If you overmix the whipped cream, add some fresh cold heavy cream and mix until it’s the right consistency.
To store the cherry tart, cover and refrigerate for up to 5 days.
Have any questions about the recipe or want to ask for substitutions? Please contact us.