Decadent Cherry Chocolate Tart
A rich and indulgent tart combining bittersweet dark chocolate and tart cherries in a flaky buttery crust, perfect for cozy nights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour – 1 1/4 cups (150g)
- Unsalted butter, cold and cubed – 1/2 cup (115g)
- Granulated sugar – 2 tablespoons
- Salt – 1/4 teaspoon
- Ice water – 3 to 4 tablespoons
- Dark chocolate (70% cocoa) – 8 oz (225g), chopped
- Heavy cream – 3/4 cup (180ml)
- Unsalted butter – 2 tablespoons
- Espresso powder – 1/2 teaspoon (optional)
- Pure vanilla extract – 1 teaspoon
- Fresh or frozen cherries, pitted – 1 1/2 cups (about 225g)
- Granulated sugar – 1 tablespoon
- Almond extract – 1/4 teaspoon
- Flaked almonds (optional) – 2 tablespoons, toasted
Instructions
- In a medium bowl, combine sifted flour, sugar, and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized pieces. Work quickly to keep butter cold.
- Add ice water one tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out chilled dough on lightly floured surface to about 1/8-inch thickness. Transfer to tart pan, pressing into edges and trimming excess.
- Prick bottom of crust with fork. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, then bake another 8-10 minutes until golden and set. Let cool completely.
- In a small bowl, toss cherries with sugar and almond extract. Set aside to macerate.
- Heat heavy cream in small saucepan over medium heat until just simmering. Remove from heat and pour over chopped dark chocolate in heatproof bowl. Let sit 1-2 minutes, then whisk until smooth. Stir in butter, espresso powder, and vanilla extract.
- Pour chocolate filling into cooled crust, smoothing top. Arrange macerated cherries evenly over chocolate.
- Optional: Sprinkle toasted flaked almonds on top.
- Refrigerate tart for at least 2 hours or overnight to set and meld flavors.
- Before serving, let tart sit at room temperature for 10-15 minutes to soften slightly.
Notes
Keep butter cold when making crust for flakiness. Let hot cream sit on chocolate before whisking to avoid clumps. Avoid overbaking crust to prevent bitterness. Macerate cherries ahead for best flavor. Rest tart in fridge to set ganache and meld flavors. For gluten-free, use almond flour crust; for dairy-free, substitute coconut cream and coconut oil.
Nutrition
- Serving Size: 1/8th of the tart
- Calories: 375
- Sugar: 20
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
Keywords: cherry chocolate tart, chocolate tart, cherry dessert, easy tart recipe, homemade dessert, indulgent dessert, flaky crust, dark chocolate ganache