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Recipe: Amaretto & Black Cherry Tart

Amaretto & Black Cherry Tart

Author: Nicky Corbishley
Amaretto & Black Cherry Tart Ingredients


*Allergens highlighted in bold

Recipe contains Alcohol

  • 225g unsalted butter, room temperature, chopped
  • 200g golden caster sugar
  • ½ tsp almond extract
  • 3 tbsps amaretto
  • 4 medium eggs
  • 200g ground almonds
  • 50g cocoa powder
  • 1 tsp baking powder
  • 100g dark chocolate, melted
  • 250g fresh or frozen-and-thawed black cherries, stoned
  • 2 tbsps cherry jam

To serve:

  • Cherry ice cream

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Step 1 - Amaretto & cherry tart

Step 1

Preheat the oven to CircoTherm® Intensive 165°C and grease a 23 cm loose-bottomed flan tin.

step 2 - Amaretto and cherry tart

Step 2

Place the butter and sugar in the bowl of a stand mixer, and beat until fluffy (about 3-4 minutes).

step 3 - amaretto and cherry tart

Step 3

Add the almond extract and amaretto, then beat again whilst adding in the eggs, one at a time.

step 4 - amaretto and cherry tart

Step 4

Fold in the ground almonds, cocoa powder and baking powder. Then fold in the melted chocolate until thoroughly combined.

step 5 - amaretto and cherry tart

Step 5

Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.

step 6 - amaretto and cherry tart

Step 6

Place the cherries on top of the tart and push them in to the mixture so they’re half showing.

step 7 - amaretto and cherry tart

Step 7

Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean. Remove from the oven.

step 8 - amaretto and cherry tart

Step 8

Heat the cherry jam (in a small pan or for a few second in the microwave) and brush the jam on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.

step 9 - amaretto and cherry tart

Step 9

Serve sliced into wedges, topped with ice cream.

We suggest: NEFF CircoTherm®

We suggest: NEFF CircoTherm®

NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours

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