Chocolate Stout Cherry Tart with Honey and Vanilla Goat Cheese


  • 1 12 oz. bottle of chocolate stout craft beer I used Samuel Smith Organic
  • 2 lbs. approximately cherries, washed and pitted, stems removed
  • 1 puff pastry sheet
  • 6 oz goat cheese
  • 1 Tbs. honey
  • 1 Tbs. vanilla bean paste
  • handful fresh basil


  1. Combine chocolate stout and cherries in a large Dutch oven or pot, bring to a boil, reduce heat to medium low and cook until liquid is reduced and thick and cherries are soft, set aside to cool or refrigerate overnight
  2. Preheat oven to 400
  3. Lay puff pastry on a parchment paper lined baking sheet
  4. Cut a 1/2 inch edge around the pastry without cutting all the way through
  5. Using a fork poke holes all around the inside of the edge you just made - the edge will puff up and the inside will not
  6. Spread reduced cherry/beer mixture over the inside square of the puff pastry
  7. Bake 20 - 25 minutes until pastry is golden and puffed around the edges
  8. Remove from oven and let cool
  9. While tart is baking make the goat cheese by combining goat cheese, honey and vanilla in the bowl of a stand mixer fitted with the whisk attachment
  10. Whip until combined and fluffy, a couple of minutes
  11. Transfer the goat cheese mixture to a zip top bag, cut a small piece of the corner (or use a pastry bag) and pipe onto the chocolate stout cherry tart
  12. Garnish with basil leaves