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.

Nadine 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.”

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

 

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Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Author: Nadine Mesch

Serves: 30 Tarts

Ingredients

• 2 packages frozen dairy-free 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 neutral 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 full-fat coconut milk (like So Delicious Original Culinary Coconut Milk), chilled

Instructions

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.

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