Introduction

This Dark Cherry Chocolate Tart with an almond crust combines rich, silky chocolate ganache with tender, spiced cherries for a decadent dessert. Its buttery almond crust adds a satisfying texture that perfectly complements the luscious filling. Ideal for special occasions or whenever you crave an elegant treat.

A single slice of cherry chocolate tart on a white plate with a metal fork on the side. The tart has three clear layers: a crumbly golden brown crust base, a thick dark chocolate filling in the middle with a smooth and glossy texture, and a top layer of shiny, deep red cherries, some with stems, covered lightly with small white flakes. The slice is neatly cut, showing the distinct layers sharply. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups almond flour

1/2 cup all-purpose flour

1/4 cup powdered sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 large egg yolk

1-2 tablespoons cold water

7 ounces dark chocolate (60–70% cocoa), chopped

3/4 cup heavy cream

2 tablespoons unsalted butter

2 cups fresh or thawed frozen dark cherries, pitted and halved

2 tablespoons granulated sugar

1 teaspoon lemon juice

1 tablespoon water

1 teaspoon cornstarch

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.

Step 2: In a food processor, combine almond flour, all-purpose flour, powdered sugar, and salt. Pulse to blend. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Step 3: Add the egg yolk and 1 tablespoon of cold water to the processor. Pulse until the dough just begins to come together, adding an extra tablespoon of water if needed.

Step 4: Press the dough evenly into the prepared tart pan, extending it up the sides. Prick the base thoroughly with a fork. Chill in the refrigerator for 15 minutes.

Step 5: Bake the chilled crust for 18–20 minutes, or until lightly golden. Remove from oven and let cool completely.

Step 6: Heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chopped dark chocolate in a bowl. Let stand for 2 minutes, then stir in butter until smooth and glossy.

Step 7: Pour the chocolate ganache into the cooled crust, spreading it evenly. Refrigerate for about 1 hour to set.

Step 8: In a small saucepan, combine cherries, granulated sugar, lemon juice, and 1 tablespoon water. Cook over medium heat for 5–7 minutes, stirring until cherries release their juices.

Step 9: Whisk cornstarch into the cherry mixture and cook 1–2 more minutes, stirring, until thickened. Remove from heat and cool to room temperature.

Step 10: Spoon the cooled cherry topping evenly over the set ganache. Refrigerate the tart until ready to serve.

Tips & Variations

For a nut-free crust, substitute almond flour with additional all-purpose flour and increase butter slightly for richness.

Use fresh cherries when in season for best flavor or frozen cherries thawed overnight.

Add a splash of almond extract to the crust dough for extra depth.

Sprinkle toasted sliced almonds over the cherry topping before serving for added crunch.

FAQs

Can I make the tart ahead of time?

Yes, this tart can be assembled and refrigerated up to a day in advance. Just add the cherry topping before serving for the freshest texture.

What if I don’t have a tart pan with a removable bottom?

You can use a regular pie dish, but the tart may be a bit harder to remove in one piece. Consider lining the dish with parchment paper for easier serving.