Save This dark cherry chocolate tart combines three irresistible elements into one spectacular dessert. The nutty almond crust provides the perfect foundation for a silky chocolate ganache layer, all crowned with juicy dark cherries. The combination creates a sophisticated flavor profile that balances sweetness, richness, and slight tartness in every bite.
I first created this tart for my sister's engagement dinner, and it has since become our family's celebration dessert. The way the chocolate and cherries complement each other reminds me of the Black Forest cakes my grandmother used to make, but with a modern, elegant twist.
Ingredients
- Almond flour: gives this crust its distinctive nutty flavor and tender texture
- All purpose flour: provides structure to balance the delicate almond flour
- Powdered sugar: sweetens without graininess for a smoother crust
- Salt: enhances all flavors and balances sweetness
- Unsalted butter: creates flaky layers when cold butter melts during baking
- Egg yolk: binds ingredients and enriches the dough
- Cold water: helps bring the dough together without overworking
- Dark chocolate: use high quality chocolate with 60 to 70 percent cocoa for best flavor depth
- Heavy cream: creates the silky smooth texture characteristic of perfect ganache
- Unsalted butter: adds glossiness and richness to the finished ganache
- Dark cherries: select plump, deeply colored fruits for the most intense flavor
- Granulated sugar: enhances natural cherry sweetness without overpowering
- Lemon juice: brightens flavors and balances sweetness
- Cornstarch: thickens cherry juices into a glossy sauce that won't run off the tart
Instructions
- Prepare the Crust:
- Combine dry ingredients in food processor until evenly mixed. The food processor method prevents overworking the dough which would develop gluten and make the crust tough. Pulse in cold butter until the mixture resembles coarse sand with some pea sized pieces remaining for flakiness.
- Add the Liquid:
- Introduce egg yolk and cold water gradually while pulsing just until dough begins to clump together when pressed. The moisture should be minimal to prevent a soggy crust. If the mixture seems too dry, add the second tablespoon of water a teaspoon at a time.
- Form the Crust:
- Press dough evenly across the bottom and up the sides of your tart pan using your fingertips. Work from the center outward to ensure even thickness throughout. The removable bottom will make serving much easier later.
- Blind Bake:
- Prick the bottom several times with a fork to prevent bubbling during baking. The chilling step firms up the butter, which helps maintain the shape during baking and creates a flakier texture. Bake until the edges turn golden brown and the center feels dry to the touch.
- Create the Ganache:
- Heat cream just until bubbles form around the edges without boiling. Boiling can cause the fat to separate and create a grainy ganache. Pour over chopped chocolate and let sit undisturbed to allow the heat to melt the chocolate gently.
- Finish the Ganache:
- Add butter and stir with a spatula using slow, consistent motions from the center outward until completely smooth and glossy. Avoid vigorous stirring which can incorporate air bubbles and dull the finish.
- Make the Cherry Topping:
- Cook cherries with sugar and lemon juice until they soften and release their juices. The cornstarch slurry thickens these juices into a glossy sauce that will set beautifully atop the ganache. Cool completely before topping the tart to prevent melting the ganache layer.
Save You Must Know
- Tart can be made up to 2 days ahead and kept refrigerated
- The combination of dark chocolate and cherries provides antioxidants
- Perfect for Valentine's Day, anniversaries, or holiday celebrations
The almond crust is truly what elevates this tart beyond ordinary chocolate desserts. I discovered that toasting the almond flour before using it intensifies the nutty flavor profile. My husband, who typically passes on desserts, always makes an exception for this tart, claiming the almond crust reminds him of his grandmother's Christmas cookies.
Storage Tips
This tart maintains its quality remarkably well when stored properly. Keep it refrigerated in an airtight container for up to 3 days. The flavors actually develop and meld together beautifully after the first day, making this an excellent make ahead dessert. For the best texture, remove from the refrigerator about 20 minutes before serving to take the chill off and allow the ganache to soften slightly.
Seasonal Adaptations
Summer Version Use fresh sour cherries when in season for brighter flavor Add a touch of kirsch liqueur to the cherry topping Serve with a dollop of mascarpone instead of whipped cream
Winter Version Use high quality jarred morello cherries when fresh aren't available Add a pinch of cinnamon to the ganache for warmth Garnish with chocolate curls for extra decadence
Perfect Pairing Suggestions
This tart deserves thoughtful beverage pairings to complement its rich flavors. A ruby port brings out the fruity notes in both the cherries and chocolate. For coffee lovers, an espresso provides delightful contrast to the sweet elements. If serving for a celebration, champagne with a touch of crème de cassis creates a festive kir royale that beautifully complements the cherry notes in the tart.
Make It Allergen Friendly
For gluten free guests, replace the all purpose flour with a measure for measure gluten free flour blend. The almond flour already provides structure, so the substitution works seamlessly. For dairy sensitivities, coconut cream can replace heavy cream in the ganache, though the flavor profile will shift slightly. Unfortunately, the egg yolk is essential for proper binding in the crust, making this recipe challenging for those with egg allergies.
Save Recipe FAQ
- → Can I use other nuts besides almonds for the crust?
Yes, hazelnut flour works well for a different nutty flavor and a similar crispness in the crust.
- → Is it possible to use frozen cherries?
Thawed frozen cherries are ideal if fresh are unavailable. Remember to pit and halve them before use.
- → What type of chocolate is best for the ganache?
Choose a dark chocolate containing 60–70% cocoa for a balance of richness and smooth texture.
- → How should I serve this tart?
Add lightly whipped cream or vanilla ice cream alongside each slice, and pair with a glass of red wine.
- → Can the tart be made ahead of time?
Yes, prepare a day in advance and refrigerate. Add cherry topping and serve chilled for best results.