hocolate, cherries and custard - the perfect Valentine's dessert! Even better yet, it can be made ahead!

INGREDIENTS:
1 10" Ready Made Pie Shell
17 Ounces Canned Dark Sweet Cherries -- Well Drained
1 Cup Heavy Whipping Cream
4 Ounces Bittersweet Chocolate, Broken Into 1" -- Pieces
2 Eggs
1/2 Cup Granulated Sugar
1/8 Teaspoon Almond Extract
2 Tablespoons Sliced Almonds
1/4 Cup Confectioner's Sugar

DIRECTIONS:
–Pre-heat oven to 350F. Using paper towels, pat the cherries dry. Place the cherries on the bottom of the pie shell.
–In a heavy saucepan, bring the whipping cream to boil and immediately remove from the heat. Stir the chocolate into the cream, cover, and let stand approximately 5 minutes, or until melted. Stir mixture until smooth, and set aside.
–In a medium sized bowl, combine the eggs, sugar and almond extract, whisking until well blended. While whisking continuously, add the chocolate mixture. Place the tart shell on the oven rack or on a sheet pan and carefully pour the chocolate-egg mixture into the crust, covering the cherries. Sprnkle with the almonds.
– Bake for about 25 to 30 minutes, or until set. Cool completely on a wire rack. Store covered in the refrigerator.

PRESENTATION NOTES:

Just before serving, dust with confectioner's sugar.