Cherry and Almond Tart

Preparation/cooking time: ca. 20m

For 12 pieces

Nutritional Information

Contains 400 Kcal, 7g Protein, 39g Carbohydrates, 24g Fat


  • 250 g filling with almonds
  • 3 dl full cream, cold
  • 250 g mascarpone, cold
  • 550 g stewed cherries (e.g. Betty Bossi)
  • 0.5 lemon, use only the juice
  • 1 round chocolate sponge cake base (approx. 340 g), cut through twice
  • 40 g sliced almonds, roasted

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  • In a large measuring jug, beat the cream, Mascarpone and almond baking mixture with the whisk on a hand mixer until stiff.
  • Drain the cherries, retaining the juice. Set the cherries aside and pour the lemon juice into the cherry juice.
  • Place a biscuit base on a platter and drizzle over 5 tbsp of cherry juice. Top with 1/3 of the cream mixture. Place the middle biscuit on top, press down lightly. Drizzle over 5 tbsp of cherry juice and top with half the cream mixture. Place the biscuit lid on top, press down lightly, drizzle over the remaining cherry juice. Top with the remaining cream mixture.
  • Arrange the almonds and reserved cherries on the torte, cover and keep refrigerated until ready to serve.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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