Description

This Chocolate Cherry Tart is a beautiful dessert featuring a rich chocolate pastry crust filled with smooth, silky black cherry ganache. Topped with fresh cherries, chocolate shavings, and a dusting of cocoa powder, it’s an elegant treat perfect for holidays, parties, and special occasions.

Ingredients

For the Chocolate Pâté Sucrée

½ cup unsalted butter, at room temperature
½ cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt

For the Chocolate Cherry Ganache

12 oz semi-sweet chocolate or chocolate chips, chopped
2 tablespoons butter, diced
1 cup heavy cream
1 tablespoon black cherry artisan flavoring
½ teaspoon vanilla extract

For the Toppings

Cocoa powder
Fresh cherries, pitted
Shaved chocolate

Instructions

Step 1: Prepare the Chocolate Pastry Dough

In a mixing bowl, cream the butter and sugar on medium speed for 4–5 minutes until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
Add the flour, cocoa powder, and salt. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface.
Use the heel of your hand to gently press and spread the dough several times to make it smoother and easier to roll.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1–2 hours or overnight.

Step 2: Bake the Tart Shell

Preheat the oven to 350°F (175°C).
Lightly grease a 9-inch tart pan.
Roll the chilled dough on a lightly floured surface until approximately ¼ inch thick.
Carefully transfer the dough to the tart pan and gently press it into the corners and sides.
Trim away any excess dough. If it becomes too soft, refrigerate it for another 20–30 minutes.
Prick the bottom of the tart shell with a fork.
Cover the dough with parchment paper and fill with pie weights, uncooked rice, or dried beans.
Bake for 18 minutes.
Carefully remove the parchment paper and weights.
Return the tart shell to the oven and bake for another 5–10 minutes until the bottom looks dry rather than shiny.
Remove from the oven and allow the shell to cool completely.

Step 3: Prepare the Chocolate Cherry Ganache

Place the chopped chocolate and diced butter in a heat-safe bowl.
Heat the heavy cream in a small saucepan over medium-low heat until steaming and slightly bubbling around the edges. Do not boil.
Pour the warm cream over the chocolate and butter.
Let the mixture sit for 5 minutes.
Whisk gently until the chocolate and butter melt completely and the ganache becomes smooth and glossy.
Stir in the black cherry flavoring and vanilla extract.

Step 4: Assemble the Tart

Pour the chocolate cherry ganache into the completely cooled tart shell.
Smooth the surface with a spatula.
Refrigerate for at least 2 hours or overnight until the ganache is firm.
Before serving, decorate with fresh pitted cherries, cocoa powder, shaved chocolate, and sugar sprinkles.
Slice and enjoy!

Notes

Serving temperature: Remove the tart from the refrigerator about 10–15 minutes before serving for a softer, creamier ganache.
Beautiful presentation: Decorate with fresh cherries, chocolate curls, and a light dusting of cocoa powder.
Perfect pairings: Serve with freshly whipped cream, vanilla ice cream, or a cup of coffee.
Clean slices: Use a sharp knife dipped in warm water and wiped dry between cuts.
Refrigerator storage: Store the tart loosely covered with plastic wrap in the refrigerator for up to 4 days.
Freezing: Freeze individual slices or the whole tart without fresh toppings, wrapped tightly, for up to 2 months for best quality.
Thawing: Defrost frozen tart overnight in the refrigerator before serving.
Make ahead: Prepare the chocolate pastry shell a day ahead and store it in an airtight container. Fill with ganache and chill before serving.
Prevent soggy crust: Make sure the baked tart shell is completely cool before adding the ganache.
Fresh toppings: Add fresh cherries and decorative sprinkles shortly before serving for the best appearance.