INGREDIENTS:

• 1 9-ounce box chocolate wafers, broken into large pieces
• ½ cup (1 stick) unsalted butter, melted
• 2 cups rip dark sweet cherries
• 1 cup heavy cream
• 14 ounces bittersweet or semisweet chocolate, finely chopped
• 1/8 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350°F. Butter an 11-inch fluted tart pan with a removable bottom.

2. Pulse wafers in a food processor until finely ground. Add butter and pulse until well combined. Transfer crumb mixture to prepared tart pan and press evenly into bottom and up the sides.

3. Bake until crust is dry and set, 12 to 15 minutes. Let cool on a wire rack.

4. Meanwhile, set aside 10 cherries on the stem for garnish. Pit remaining cherries and chop finely in a food processor.

5. Heat cream and chopped cherries in a medium saucepan over medium heat, whisking occasionally, until mixture is hot, about 5 minutes. Remove pan from heat and whisk in chocolate and salt. Pour through a coarse strainer set over a bowl, pressing hard on solids to extract as much liquid as possible. Let cool for about 10 minutes.

6. Pour chocolate mixture into crust and smooth top with a rubber spatula. Refrigerate, tightly wrapped, for at least 6 hours, or overnight. Refrigerate cherries reserved for garnish.

7. To serve, remove side of pan, cut tart into wedges, and garnish each wedge with a cherry on the stem.

SERVES 10