Chocolate Cherry Cordial Tarts


This recipe for chocolate cherry cordial tarts is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Nadine Mesch. To qualify, the recipe uses Culinary Coconut Milk from So Delicious Dairy Free.

Chocolate Cherry Cordial TartsSpring Fling Dairy-Free Recipe ContestNadine says, “This is such a beautiful recipe, it is also very easy to make and can easily be made a day ahead. I made these delicate little cherry cordial tarts for my daughters baby shower just this April, everyone loved them.”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Chocolate Cherry Cordial Tarts

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose your phyllo, chocolate chips, cream cheese alternative (yes, Daiya makes a soy-free option!), and almond extract (most almond extracts are actually nut-free!) to suit your diet.

For gluten-free and dairy-free chocolate cherry cordial tarts, gluten-free phyllo does exist. If you are unable to find it in stores, you can make your own with a recipe such as this one (using dairy-free milk alternative and margarine or oil).

Chocolate Cherry Cordial Tarts
Prep time
Cook time
Total time
Serves: 30 Tarts
  • 2 packages frozen mini phyllo shells (see note in post above for gluten-free option)
  • 1¼ cups dairy-free semi-sweet chocolate chips
  • 2 teaspoons vegetable oil (or baking oil of choice)
  • 2 (10-ounce) jars maraschino cherries with stems, drained, patted dry, divided
  • 4 ounces dairy-free cream cheese alternative, room temperature
  • ½ cup + ½ tablespoon powdered sugar, divided
  • ½ teaspoon almond extract, divided
  • 1 cup So Delicious Dairy Free Original Culinary Coconut Milk, chilled
  1. Preheat oven to 350ºF.
  2. Place parchment paper on a baking sheet.
  3. Place the phyllo shells on the prepared baking sheet.
  4. Bake for 5 minutes; remove from oven and cool completely.
  5. In a double boiler place chocolate chips and oil; melt chocolate, stirring occasionally.
  6. Line another baking sheet with parchment paper.
  7. Take 30 of the cherries with stems intact and dip into the chocolate to cover the entire cherry.
  8. Place on parchment paper, allowing to dry completely. (This step can be done a day ahead.)
  9. Spoon the remaining chocolate into the tart shells. Allow to cool completely.
  10. Remove the stems from the remaining cherries that were not dipped in the chocolate.
  11. Chop the cherries finely and pat dry, again with paper towel.
  12. In a small size mixing bowl, combine the cream cheese substitute, ½ cup powdered sugar and ¼ teaspoon almond extract; beat until smooth.
  13. Stir in cherries.
  14. In a narrow bowl, place the coconut milk, ½ tablespoon powdered sugar and ¼ teaspoon almond extract. Beat on high until peaks form.
  15. Gently fold into cherry mixture.
  16. Dollop the filling into the prepared tart shells.
  17. Top each tart with a chocolate dipped cherry.
  18. Refrigerate until ready to serve.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi, I have not been able to find the culinary coconut milk in my area. Can I use regular canned coconut milk for this recipe? Thanks so much!

    PS Love your cookbook!!

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