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
- 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 your fingers to work it into the dry ingredients 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 it in plastic wrap, and refrigerate for at least 30 minutes.
- 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.
- 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
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
- 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
- Pour the warm chocolate ganache into the cooled tart shell, spreading it evenly.
- Let the ganache set at room temperature for about 10-15 minutes.
Step 4: Add the Cherry Topping
- Arrange the cherries on top of the ganache, either randomly or in neat concentric circles for a polished look.
- If desired, warm the cherry preserves slightly and brush them over the cherries for a glossy finish.
Step 5: Chill and Serve
- Place the tart in the refrigerator for at least 2 hours to allow the ganache to firm up.
- Before serving, let the tart sit at room temperature for 10 minutes for the best texture.
- 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