Description

This decadent Dark Cherry Chocolate Tart features a buttery almond crust filled with rich dark chocolate ganache and topped with spiced, luscious dark cherries. With a perfect balance of tart fruitiness and deep chocolate flavor, it’s an elegant dessert ideal for special occasions or indulgent treats.

Ingredients

Scale

For the Almond Crust:

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

For the Chocolate Ganache:

7 ounces dark chocolate (60–70% cocoa), chopped
3/4 cup heavy cream
2 tablespoons unsalted butter

For the Cherry Topping:

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

Preheat and Prepare Tart Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom to ensure easy removal after baking.
Prepare the Almond Crust Dough: In a food processor, combine the almond flour, all-purpose flour, powdered sugar, and salt. Pulse the mixture to blend the dry ingredients evenly. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Incorporate Wet Ingredients: Add the egg yolk and 1 tablespoon of cold water to the food processor. Pulse until the dough just begins to come together, adding an additional tablespoon of water if needed to achieve a cohesive dough.
Form and Chill the Crust: Evenly press the dough into the prepared tart pan, spreading it up the sides to form the crust. Prick the base thoroughly with a fork to prevent bubbling during baking. Chill the crust in the refrigerator for 15 minutes to firm up.
Blind Bake the Crust: Bake the chilled crust in the preheated oven for 18–20 minutes, or until it turns a light golden color. Remove from the oven and allow it to cool completely before filling.
Prepare the Chocolate Ganache: While the crust cools, gently heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it stand for 2 minutes to soften the chocolate, then stir until smooth and glossy. Stir in the butter until fully incorporated.
Fill and Set the Tart: Pour the prepared chocolate ganache into the cooled tart crust. Spread it evenly to create a smooth surface. Place the tart in the refrigerator and allow the ganache to set for about 1 hour.
Cook the Spiced Cherries: In a small saucepan, combine the pitted and halved dark cherries, granulated sugar, lemon juice, and 1 tablespoon of water. Cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries release their juices.
Thicken the Cherry Topping: Whisk the cornstarch into the cherry mixture and continue cooking for another 1–2 minutes, stirring constantly, until the topping thickens. Remove from heat and let it cool to room temperature.
Assemble and Chill the Tart: Once the ganache is set and the cherry topping has cooled, spoon the cherry mixture evenly over the chocolate layer. Return the tart to the refrigerator and chill until ready to serve.

Notes

For best results, use fresh cherries in season or thaw frozen cherries completely before using.
If the dough is too crumbly, add cold water gradually, one teaspoon at a time, just until it holds together.
The tart can be made a day ahead and kept refrigerated, allowing flavors to meld beautifully.
To easily remove the tart from the pan, run a knife around the edge before releasing the removable base.
Use high-quality dark chocolate with 60-70% cocoa for the richest flavor and smooth ganache.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: dark cherry tart, chocolate tart, almond crust, chocolate ganache, cherry dessert, baked tart, elegant dessert