Description
A decadent tart featuring a crisp chocolate pastry shell filled with cherry jam, fresh cherries, and a rich dark chocolate ganache, perfect for special occasions or indulgent treats.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 egg yolk
- 2–3 tbsp ice water
- 200g dark chocolate (at least 60% cocoa), chopped
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 2 cups fresh cherries (pitted and halved)
- 1/4 cup cherry jam
- Optional: 1 tbsp Kirsch or brandy
Instructions
- 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 dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 180°C (350°F). Roll out the dough and line a tart tin. Prick the base, line with parchment, and add baking weights.
- Bake for 15 minutes. Remove weights and parchment, then bake for another 10 minutes. Let cool completely.
- Heat heavy cream in a saucepan until just simmering. Remove from heat, add chopped chocolate, and stir until smooth.
- Stir in vanilla extract and optional Kirsch or brandy.
- Spread cherry jam over the cooled tart shell. Arrange cherries on top.
- Pour ganache over the cherries, smoothing the top. Chill for at least 2 hours.
- Before serving, allow the tart to sit at room temperature for 15 minutes for the best texture.
Notes
- Use high-quality dark chocolate for best results.
- Thawed and drained frozen cherries can be used instead of fresh.
- The tart can be made a day ahead and stored in the fridge.
- Let the tart sit at room temperature before slicing to prevent ganache from cracking.
- Not suitable for freezing or reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 45mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 75mg