This Cherry Chocolate Tart is a show-stopping dessert made with Bakels Gluten Free Chocolate Cake Baking Mix. Featuring layers of rich chocolate mousse, whipped cream, and sweet cherry compote, it’s a perfect blend of indulgence and simplicity, free from gluten but full of flavour. Whether you’re catering to dietary needs or just love a good tart, this one’s worth adding to your repertoire.

Ingredients
Chocolate Tart Crust

• 500g Bakels Gluten Free Chocolate Cake Baking Mix
• 1 whole egg
• 3 egg yolks
• 20g butter – room temperature

Cherry Compote

• 680g jar of cherries in syrup
• Dark chocolate mousse filling
• 150g dark chocolate
• 40g butter
• 3 eggs (yolks and white separated)
• 60g caster sugar

Whipped Cream

• 300ml cream
• 1 teaspoon vanilla extract
• 1 tablespoon icing sugar

Method

1. To make the tart crust, combine the Bakels Gluten Free Chocolate Cake Baking Mix with the egg, egg yolks, and softened butter. Mix until the dough forms.
2. Press into a tart tin and bake for 15–20 minutes at 160°C. Set aside to cool.
3. To prepare the cherry compote, drain the cherries from the syrup and reserve a few spoonfuls of liquid. Heat the cherries gently in a saucepan with a splash of the syrup until warm and slightly thickened. Set aside to cool.
4. To make the chocolate mousse, melt the chocolate and butter together, then let it cool slightly. In one bowl, whisk egg yolks and sugar until pale. In another, whisk egg whites to soft peaks. Fold the melted chocolate into the yolk mixture, then gently fold in the egg whites. Spoon the mousse into the cooled tart base and chill until set.
5. Finish with whipped cream. Whip cream with vanilla and icing sugar until soft peaks form. Top the tart with a layer of whipped cream and the cherry compote.

This recipe is part of our Bakels Gold Label Gluten Free range, crafted for easy and delicious baking. For more inspiration, visit: bakelshomebaking.co.nz