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Chocolate Cherry Tart -- A delicate pastry case filled with a layer of sweet cherries and topped with chocolate ganache. Pile it high with whipped cream and top with more cherries.

Chocolate and Cherry Tart

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  • Author: Rebecca Neidhart
  • Total Time: 6 hours 30 minutes
  • Yield: 1 9" tart 1x


Chocolate and Cherry Tart features a tender, sweet pastry case, a layer of sweet cherries and dark chocolate ganache. Don’t forget the layer of fluffy whipped cream on top.



For the Crust:

  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (63 g) powdered sugar
  • 1/4 tsp. salt
  • 10 Tbsp. (143 g) butter, cool and not completely hard
  • 1 large hard boiled egg yolk, grated
  • 1 large egg yolk
  • 3 Tbsp. heavy whipping cream
  • 1 tsp. vanilla extract

For the Filling:

  • 1 lb. dark cherries, washed and pitted
  • 2 Tbsp. Kirsch or Amaretto liquer
  • 1 Tbsp. vanilla extract
  • 1/2 cup white sugar
  • 1 tsp. lemon juice
  • 1 1/2 Tbsp. cornstarch

For the Chocolate Ganache Layer:

  • 8 oz. chopped dark chocolate
  • 6 oz. (3/4 cup) whipping cream
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar


To Make the Crust:

Fit your stand mixer with the paddle attachment. In it’s bowl, combine the flour, powdered sugar, and salt. Stir on low to combine. Cut the butter into small chunks, and add them to the flour mixture one at a time while the mixer is running. Continue to mix until it is all worked into the dry ingredients, and the mix looks like slightly clumpy sand.

Stir in the grated egg yolk, then the raw egg yolk, cream, and vanilla extract. Stir until a dough is beginning to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball.

Remove it from the bowl to a sheet of plastic wrap and press it together gently to form a ball, then wrap it with the wrap and press it into a disc. Refrigerate for at least 2 hours before rolling and baking. It can be kept in the refrigerator for up to three days.

To bake, remove the dough from the refrigerator and, on a lightly floured surface, roll it into a round 1/4″ thick. Carefully lift the dough into your tart pan and press it into edges and side. Allow any extra dough to hang over the sides, and either run your rolling pin over the edges to remove it or cut it off with a sharp knife. If any cracks are visible, press a bit of the excess dough into it with your fingers to fill it in. Put the crust back in the fridge for another hour.

Preheat the oven to 375F. Poke the crust 10-15 times with a fork, then line the crust with a sheet of parchment paper and fill it with baking weights, dry beans, sugar, or rice. Bake for 10 minutes, then remove it from the oven and lift the parchment paper with the weights from it. Return the crust to the oven and bake for another 5-8 minutes, or until the bottom crust is no longer shiny. The edges should be golden brown. Remove it from the oven and cool completely before filling. 

For the Cherry Filling:

Stir together the cherries, liquer, sugar, vanilla extract, and lemon juice in a medium saucepan. Allow them to sit and mascerate for about 30 minutes. The sugar will bring out the juices in the cherries and help you create a sauce.

Heat the cherries over medium low heat for 5-8 minutes, stirring frequently, until the sugar has dissolved and the juice is simmering and bubbling. Mash the cherries gently as you stir. 

Place the cornstarch in a small mixing bowl and pour about a half cup of the hot juice over it. Mix until there are no lumps of cornstarch left, then pour it back into the simmering cherries. Stir and continue cooking for another 3-5 minutes, or until the liquid has thickened and is no longer cloudy. Set it aside to cool, but don’t refrigerate it to the point of being cold.

For the Chocolate Ganache Layer:

Chop the chocolate and place in a heat proof  bowl. Heat the cream in the microwave or in a saucepan until simmering, then pour it over the chocolate. Allow them to sit together for 10 minutes, then stir gently until the chocolate and cream come together in a sauce. It will look grainy and separated at first, but will smooth out as you keep stirring.

Pour the chocolate carefully over the cherry layer, being sure to cover all of it. Refrigerate for at least 3 hours. While it is chilling, whip the whipping cream until it reaches medium peak stage, then beat in the powdered sugar. Pile it in swirls on top of the chocolate layer, then add a few more cherries for a garnish.

Slice and serve.


  • You can make the crust ahead of time! The dough can stay in the refrigerator for up to 3 days, and the crust will keep overnight if wrapped well.
  • If you don’t have a cherry pitter (I don’t!), you can use a paring knife to cut them in quarters and the pull the pit out.
  • If you don’t have amaretto or kirsch on hand, you can substitute a tablespoon of almond extract.
  • Don’t refrigerate the cherry filling before spreading it in the crust, as the cornstarch will thicken and make it harder to spread.
  • For the ganache layer, use a high-quality dark chocolate that’s between 72% and 85%. It really will make all the difference in the finished product.
  • If you wish to whip the cream before hand, it will hold up better if you beat it on low. It takes it longer of course, but it does give you a sturdier cream.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes baking, 5 hours resting (divided)
  • Category: Dessert and Sweets
  • Method: Baking
  • Cuisine: Dessert