Imagine sitting down to enjoy a dessert that’s as visually stunning as it is delicious. The rich chocolate, creamy layers, and sweet cherries come together to create a dessert that feels like a hug in every bite. Whether you’re preparing for a special celebration or simply want to treat yourself, this rich and creamy cherry chocolate tart will elevate any moment. Let’s take this culinary journey together and bring this masterpiece to life in your kitchen.

Why You’ll Love This Cherry Chocolate Tart

This tart is the perfect combination of flavors and textures. The buttery chocolate crust, the silky ganache, the creamy pastry filling, and the vibrant cherry topping create a dessert that’s indulgent yet balanced. It’s not just a treat for your taste buds but also a feast for your eyes, topped with fresh whipped cream and chocolate shavings.

Ingredients You’ll Need

For the Chocolate Tart Crust:

Ingredient	Amount
All-Purpose Flour	1½ cups (180g)
Cocoa Powder	½ cup (40g)
Granulated Sugar	½ cup (100g)
Kosher Salt	¼ teaspoon
Unsalted Butter (cubed)	11 Tbsp (156g)
Egg Yolk	1
Vanilla Extract	1 teaspoon
Heavy Whipping Cream	1-2 Tbsp

For the Chocolate Ganache:

Ingredient	Amount
Heavy Whipping Cream	¼ cup (60mL)
Dark Chocolate (chopped)	⅓ cup (2 oz)

For the Pastry Cream:

Ingredient	Amount
Granulated Sugar	½ cup (100g)
Cornstarch (sifted)	¼ cup + 2 Tbsp
Large Egg Yolks	4
Whole Milk	2 cups (500mL)
Almond Extract	1½ teaspoons
Unsalted Butter	2 Tbsp (28g)

For the Cherry Topping:

Ingredient	Amount
Sour Cherries (pitted)	5¾ cups (800g)
Granulated Sugar	1 cup (200g)
Tapioca Flour	¼ cup + 2 Tbsp

For the Whipped Cream Garnish:

Ingredient	Amount
Heavy Whipping Cream	¾ cup (175mL)
Granulated Sugar	2 tsp (8g)
Chocolate Bar (for shavings)	1 thick piece
Fresh Cherries (halved)	As needed

Step-by-Step Instructions

1. Make the Chocolate Tart Crust

• Combine Dry Ingredients: In a bowl, mix the flour, cocoa powder, sugar, and salt.
• Incorporate Butter: Add the cubed butter and mix until the texture resembles coarse crumbs.
• Add Wet Ingredients: Mix in the egg yolk and vanilla. Add 1-2 tablespoons of heavy cream, one at a time, until the dough comes together.
• Roll and Chill: Roll the dough between two sheets of parchment paper and transfer it to a tart pan. Chill for 30 minutes.

2. Bake the Crust

• Preheat the oven to 350°F (175°C).
• Dock the crust with a fork, line it with parchment paper, and add pie weights or dried beans.
• Blind Bake: Bake for 25-30 minutes, then remove the weights and bake for another 10-15 minutes until dry.
• Cool completely.

3. Prepare the Chocolate Ganache

• Heat the cream until steaming, but do not boil.
• Pour it over the finely chopped dark chocolate and let it sit for a minute.
• Stir until smooth and glossy.
• Spread the ganache evenly over the cooled tart shell and refrigerate until set.

4. Cook the Pastry Cream

• Mix Base Ingredients: In a saucepan, whisk together sugar, cornstarch, and egg yolks until smooth.
• Gradually add milk and cook over medium heat, stirring constantly, until thickened.
• Remove from heat and stir in butter and almond extract.
• Strain the mixture and cool it quickly over an ice bath.
• Spread the cooled pastry cream over the set ganache layer.

5. Prepare the Cherry Topping

• Combine pitted cherries, sugar, and tapioca flour in a bowl.
• Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 35-40 minutes, or until thickened and bubbling.
• Cool before layering over the pastry cream.

6. Whip the Cream

• Beat chilled cream and sugar until stiff peaks form.
• Pipe the whipped cream around the edge of the tart for a decorative border.

7. Add the Final Touches

• Garnish the tart with chocolate shavings and fresh cherry halves for a stunning presentation.

Tips for Success

• Chill the Crust: Chilling the crust prevents shrinking during baking.
• Smooth Ganache: Use high-quality chocolate for a glossy finish.
• Strain Pastry Cream: This ensures a silky texture without lumps.
• Fresh Cherries: Opt for sour cherries for the perfect balance of tartness and sweetness.

Nutritional Information

Nutrient	Per Serving
Calories	320
Total Fat	18g
Saturated Fat	11g
Carbohydrates	38g
Protein	5g
Sugar	22g

FAQs About Cherry Chocolate Tart

1. Can I make the tart shell in advance?

Yes, the tart shell can be baked up to three days ahead. Store it in an airtight container at room temperature.

2. What can I use if I don’t have tapioca flour?

Cornstarch or arrowroot powder can be used as substitutes, though the texture may vary slightly.

3. Can I freeze the tart?

The tart can be frozen without the whipped cream garnish. Wrap it tightly in plastic wrap and foil for up to one month.

4. How do I pit cherries without a cherry pitter?

Use a straw or chopstick to push the pit out through the center of the cherry.

5. What type of chocolate works best for the ganache?

Dark chocolate with 60-70% cocoa content provides the richest flavor.

6. How should I store leftovers?

Refrigerate leftovers in an airtight container for up to three days.

Final Thoughts and Call to Action

Now that you know how to make a rich and creamy cherry chocolate tart, it’s time to put your skills to the test. Gather your ingredients, follow the steps, and treat yourself to a dessert that’s as delightful to make as it is to eat. Share your creation with friends and family, and don’t forget to snap a photo of your masterpiece. Ready to create your new favorite dessert? Let’s get baking!

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