Description
This decadent Chocolate Ganache Tart with Cherries combines a rich, silky dark chocolate ganache filling with a crisp homemade chocolate crust, topped with fresh or preserved cherries for a burst of fruity freshness. Perfect for special occasions or an elegant dessert, this tart delivers indulgent chocolate flavor balanced by the tartness of cherries and a buttery crust.
Ingredients
Scale
Tart Crust
- 1 ¼ cups (160g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder (optional for chocolate crust)
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, cold and cubed
- 1 egg yolk
- 2 tbsp ice-cold water (as needed)
- ½ tsp salt
Chocolate Ganache
- 8 oz (225g) high-quality dark chocolate (60% cocoa or higher), finely chopped
- ¾ cup (180ml) heavy cream
- 2 tbsp unsalted butter (optional, for extra silkiness)
- 1 tsp vanilla extract
Topping
- 1 ½ cups (250g) fresh cherries, pitted and halved or preserved cherries, drained
- 2 tbsp cherry preserves (optional, for glaze)
- 1 tbsp sugar (for extra sweetness, if using tart cherries)
Instructions
- Make the Tart Crust: In a large bowl, whisk together the flour, cocoa powder (if using), sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fingers to incorporate until the mixture resembles coarse crumbs. Mix in the egg yolk, then add ice-cold water one tablespoon at a time until the dough just comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Tart Shell: Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan, trim the excess, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake at 350°F (175°C) for 15 minutes, then remove the weights and bake for another 5-7 minutes until set. Let cool completely.
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just starts to simmer without boiling. Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes. Stir gently until smooth and glossy. Stir in butter and vanilla extract if using, until fully incorporated.
- Assemble the Tart: Pour the warm ganache into the cooled tart shell, spreading evenly. Let it set at room temperature for 10-15 minutes.
- Add the Cherry Topping: Arrange the pitted and halved cherries on top of the ganache, either randomly or in decorative concentric circles. Warm the cherry preserves slightly and brush over the cherries for a shiny glaze if desired.
- Chill and Serve: Refrigerate the tart for at least 2 hours to allow the ganache to firm up. Before serving, let the tart sit at room temperature for 10 minutes. Slice and enjoy.
Notes
- Use high-quality dark chocolate with at least 60% cocoa for the best ganache texture and flavor.
- If fresh cherries are tart, add the optional sugar to balance sweetness.
- The optional butter in the ganache adds extra silkiness but can be omitted for a slightly denser filling.
- Blind baking the crust prevents a soggy bottom and ensures crispness.
- Cherry preserves brushed on top give a professional glossy finish and enhance fruit flavor.
- For a classic crust without chocolate flavor, omit the cocoa powder from the dough.
