Description
This cherry chocolate tart is the ultimate indulgence, combining a buttery chocolate crust, silky ganache, luscious pastry cream, and sweet cherry topping. Topped with whipped cream and chocolate shavings, it’s a show-stopping dessert perfect for any special occasion.
Ingredients
For the Chocolate Tart Crust:
- 1½ cups (180g) all-purpose flour
- ½ cup (40g) cocoa powder
- ½ cup (100g) granulated sugar
- ¼ teaspoon kosher salt
- 11 tbsp (156g) unsalted butter, cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy whipping cream
For the Chocolate Ganache:
- ¼ cup (60mL) heavy whipping cream
- ⅓ cup (2 oz) dark chocolate, chopped
For the Pastry Cream:
- ½ cup (100g) granulated sugar
- ¼ cup + 2 tablespoons cornstarch, sifted
- 4 large egg yolks
- 2 cups (500mL) whole milk
- 1½ teaspoons almond extract
- 2 tablespoons (28g) unsalted butter
For the Cherry Topping:
- 5¾ cups (800g) sour cherries, pitted
- 1 cup (200g) granulated sugar
- ¼ cup + 2 tablespoons tapioca flour
For the Whipped Cream Garnish:
- ¾ cup (175mL) heavy whipping cream
- 2 teaspoons granulated sugar
- Chocolate shavings (from 1 chocolate bar)
- Fresh cherry halves (optional)
Instructions
- Prepare the Chocolate Tart Crust:
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
- Add cubed butter and mix until the mixture resembles coarse crumbs.
- Stir in egg yolk, vanilla, and heavy cream (1 tablespoon at a time) until the dough comes together.
- Roll the dough between two sheets of parchment paper and transfer it to a tart pan. Chill for 30 minutes.
- Bake the Crust:
- Preheat the oven to 350°F (175°C). Dock the crust with a fork and line it with parchment paper filled with pie weights.
- Blind bake for 25-30 minutes, then remove the weights and bake for another 10-15 minutes until fully cooked. Cool completely.
- Prepare the Ganache:
- Heat heavy cream until steaming (but not boiling).
- Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth and glossy.
- Spread ganache evenly over the cooled tart shell and refrigerate until set.
- Make the Pastry Cream:
- In a medium saucepan, whisk sugar, cornstarch, and egg yolks until smooth. Gradually add milk.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in almond extract and butter.
- Strain the pastry cream through a fine sieve and cool over an ice bath. Spread the cooled cream over the ganache layer.
- Cook the Cherry Topping:
- Combine pitted cherries, sugar, and tapioca flour in a bowl.
- Spread the mixture on a baking sheet and bake at 350°F (175°C) for 35-40 minutes, until thickened and bubbling. Cool completely.
- Spread the cherry topping over the pastry cream layer.
- Whip the Cream:
- Beat heavy cream and sugar until stiff peaks form. Pipe the whipped cream around the edge of the tart for decoration.
- Add Final Touches:
- Garnish with chocolate shavings and fresh cherry halves. Chill the tart until ready to serve.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European