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chocolate ganache tart with cherries

Chocolate Ganache Tart with Cherries Recipe


  • Author: Louna
  • Total Time: 2 hours 55 minutes
  • Yield: 8 slices (based on a 9-inch tart) 1x
  • Diet: Vegetarian

Description

This Chocolate Ganache Tart with Cherries is rich, elegant, and perfect for any occasion. Let me know if you try it! 🍒🍫✨


Ingredients

Scale

For the Tart Crust:

  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (30g) unsweetened cocoa powder (for a chocolate crust) or omit for a classic 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

For the 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

For the Cherry 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

Step 1: Make the Tart Crust

  1. In a large bowl, whisk together the flour, cocoa powder (if using), sugar, and salt.
  2. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk, then add ice-cold water one tablespoon at a time until the dough just comes together.
  4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan, trim any excess, and prick the bottom with a fork.
  6. Blind bake the crust: Line it with parchment paper, fill with pie weights or dried beans, and bake at 350°F (175°C) for 15 minutes. Remove the weights and bake for another 5-7 minutes. Let it cool completely.

Step 2: Prepare the Chocolate Ganache

  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
  2. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
  3. Stir gently with a spatula or whisk until smooth and glossy. If adding butter and vanilla extract, mix them in until fully incorporated.

Step 3: Assemble the Tart

  1. Pour the warm chocolate ganache into the cooled tart shell, spreading it evenly.
  2. Let the ganache set at room temperature for about 10-15 minutes.

Step 4: Add the Cherry Topping

  1. Arrange the cherries on top of the ganache, either randomly or in neat concentric circles for a polished look.
  2. If desired, warm the cherry preserves slightly and brush them over the cherries for a glossy finish.

Step 5: Chill and Serve

  1. Place the tart in the refrigerator for at least 2 hours to allow the ganache to firm up.
  2. Before serving, let the tart sit at room temperature for 10 minutes for the best texture.
  3. Slice and enjoy!

Notes

For a crunchier crust, add ¼ cup ground almonds or hazelnuts to the tart dough.

For extra flavor, add 1 tbsp of cherry liqueur (like Kirsch) to the ganache.

Make it dairy-free by using coconut cream instead of heavy cream and dairy-free chocolate.

Store leftovers in the fridge for up to 3 days or freeze individual slices for up to 1 month.

  • Prep Time: 30 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert ,Tart
  • Method: Baking ,Chilling
  • Cuisine: American , French (Tart-style dessert)

Nutrition

  • Serving Size: 1 slice (from a 9-inch tart, yielding 8 slices)
  • Calories: 350–400 calories per slice
  • Sugar: 25–30g per slice
  • Sodium: 30–50mg
  • Fat: 25–30g per slice
  • Saturated Fat: 12–15g per slice
  • Unsaturated Fat: 10–12g per slice
  • Trans Fat: 0g
  • Carbohydrates: 30–35g per slice
  • Fiber: 2–4g per slice
  • Protein: 3–4g per slice
  • Cholesterol: 60–75mg per slice