Chocolate Cherry Tart

This Chocolate Cherry Tart is a sophisticated dessert that marries the rich, velvety depth of dark chocolate with the bright, juicy sweetness of cherries. Encased in a crisp chocolate pastry shell and layered with a luscious chocolate ganache, this tart offers a harmonious blend of textures and flavors. Whether served at a festive gathering or enjoyed as an indulgent treat, it promises to captivate the palate and leave a lasting impression.

Why You’ll Love This Recipe

The Chocolate Cherry Tart stands out for its elegant presentation and the delightful interplay between its components. The crispness of the chocolate pastry provides a perfect counterpoint to the smooth, rich ganache, while the cherries add a burst of freshness and natural sweetness. This dessert is not only visually appealing but also offers a complex flavor profile that chocolate and fruit enthusiasts will appreciate. Its make-ahead nature also makes it a convenient choice for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Granulated sugar
• Unsalted butter
• Egg yolk
• Ice water
• Dark chocolate
• Heavy cream
• Fresh cherries (pitted and halved)
• Cherry jam
• Vanilla extract
• Optional: Kirsch or brandy for soaking cherries

Directions

1. Prepare the Chocolate Pastry Shell:
   In a mixing bowl, combine flour, cocoa powder, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Blind Bake the Crust:
   Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface and line a tart tin. Prick the base with a fork, line with parchment paper, and fill with baking weights. Bake for 15 minutes, remove weights and parchment, and bake for an additional 10 minutes. Allow to cool.
3. Prepare the Ganache Filling:
   Heat the heavy cream in a saucepan until just simmering. Remove from heat and add chopped dark chocolate, stirring until smooth. Incorporate vanilla extract and, if desired, a splash of Kirsch or brandy.
4. Assemble the Tart:
   Spread a thin layer of cherry jam over the cooled pastry shell. Arrange the pitted and halved cherries over the jam. Pour the ganache over the cherries, smoothing the top with a spatula.
5. Chill and Serve:
   Refrigerate the tart for at least 2 hours, or until the ganache is set. Before serving, allow the tart to sit at room temperature for 15 minutes for optimal texture.

Servings and Timing

This recipe yields approximately 10 servings. Preparation time is about 45 minutes, with an additional 25 minutes of baking and at least 2 hours of chilling time. Total time: approximately 3 hours and 10 minutes.

Variations

• Nutty Addition: Sprinkle chopped toasted almonds or hazelnuts over the ganache before it sets for added texture and flavor.
• White Chocolate Twist: Substitute dark chocolate with white chocolate in the ganache for a sweeter, creamier profile.
• Berry Medley: Incorporate a mix of berries such as raspberries and blueberries along with cherries for a more complex fruit flavor.
• Spiced Ganache: Add a pinch of cinnamon or chili powder to the ganache for a subtle spicy kick.

Storage/Reheating

Store the Chocolate Cherry Tart in the refrigerator, covered, for up to 3 days. For best texture, allow it to come to room temperature for about 15 minutes before serving. This tart is not suitable for reheating, as the ganache may separate.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries can be used. Thaw and drain them thoroughly before incorporating into the tart to prevent excess moisture.

Is it necessary to blind bake the crust?

Blind baking ensures the crust remains crisp and doesn’t become soggy from the ganache and cherries. It is highly recommended.

Can I make the tart ahead of time?

Absolutely. The tart can be prepared a day in advance and stored in the refrigerator until ready to serve.

What type of dark chocolate is best for the ganache?

Use high-quality dark chocolate with at least 60% cocoa content for a rich and smooth ganache.

Can I omit the cherry jam?

While the cherry jam adds depth and enhances the cherry flavor, it can be omitted if preferred.

Is there a non-alcoholic substitute for Kirsch?

Yes, you can use cherry juice or omit the alcohol entirely without compromising the tart’s flavor.

How do I prevent the ganache from cracking?

Ensure the tart is not over-chilled and allow it to sit at room temperature briefly before slicing to prevent cracking.

Can I freeze the tart?

Freezing is not recommended, as it may alter the texture of the ganache and cherries.

What can I serve with this tart?

A dollop of whipped cream or a scoop of vanilla ice cream complements the tart beautifully.

Can I use a different type of crust?

Yes, a graham cracker or biscuit crust can be used as an alternative to the chocolate pastry shell.

Conclusion

The Chocolate Cherry Tart is a decadent dessert that combines the richness of dark chocolate with the natural sweetness of cherries, all encased in a crisp chocolate pastry shell. Its elegant appearance and complex flavors make it an ideal choice for special occasions or as a luxurious treat. With its make-ahead convenience and versatile variations, this tart is sure to become a cherished recipe in your collection.

Sources

Print