Yield: 6 servings
4-in. chocolate tart shells, baked – 6
Dark cherries, pitted – 1 qt.
Zinfandel – 2 cups
Heavy cream – 3 Tbsp.
Sugar – 2 tsp.
Cocoa, for dusting – as needed
Method:-
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- Place cherries in bowl; pour wine over. Cover and marinate 1 hour.
- Remove cherries with slotted spoon. Pack into baked tart shells, smooth sides up.
- Transfer 1/2 cup wine to nonreactive saucepan; add cream and sugar. Cook over medium heat until sugar dissolves.
- Divide wine mixture among tarts. Bake at 350F until juices are bubbling, 20 to 25 minutes. Cool, then unmold. Serve dusted with cocoa powder.