Desserts
This cherry chocolate tart recipe delivers the perfect balance of rich cocoa and tart cherries in every bite—no baking skills required. The secret lies in a buttery shortcrust pastry that stays crisp, a velvety chocolate ganache that sets just right, and juicy cherries that burst with every forkful.
I’ve tested this recipe countless times, and it never fails to impress, whether you’re serving it at a dinner party or simply treating yourself.
The foundation starts with a simple shortcrust crust, pressed into the tart pan and baked until golden. While it cools, you’ll make the chocolate ganache—a silky blend of high-quality dark chocolate and heavy cream—that forms the luscious base.
The cherries, whether fresh, frozen, or canned, are arranged in a visually stunning pattern before the ganache sets, ensuring each slice delivers that perfect tart-sweet contrast.
By the time it’s chilled and ready to serve, you’ll have a tart with a perfectly crisp crust, a rich, fudgy chocolate layer, and juicy cherries that pop in every bite.
The combination of textures—crisp, creamy, and juicy—makes this dessert irresistible. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.
This recipe is designed to be foolproof, with clear instructions for each step—from baking the crust to assembling the tart. Whether you’re a beginner or an experienced baker, you’ll achieve professional results with minimal effort. Let’s get started on creating this decadent dessert that’s sure to become a favorite.
Ingredients for cherry chocolate tart
Buttery crust, velvety chocolate ganache, and juicy cherries—this tart needs just 13 ingredients for showstopping results.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for smooth crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, for flaky layers |
| Granulated Sugar 🍚 | ¼ cup | Plus 1 tbsp for crust |
| Large Egg Yolk 🥚 | 1 whole | Only yolk for binding |
| Pinch of Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Dark Chocolate Bars 🍫 | 12 oz | 70% cocoa, chopped |
| Heavy Cream 🥛 | 1 cup | Whole milk, cold |
| Tart Cherries 🍒 | 2 cups | Fresh or frozen, pitted |
| Powdered Sugar 🍚 | ½ cup | For dusting, plus extra |
| Vanilla Extract 🌿 | ½ tsp | Pure, for ganache depth |
| Whipped Cream 🍦 | 1 cup | Stabilized, for serving |
| Heavy Whipping Cream 🥛 | 1 cup | For whipped cream |
| Powdered Sugar 🍚 | 2 tbsp | For whipped cream |
The crust is where it all begins. European-style butter (like Plugrá) gives the best flavor, but any good brand works—just make sure it's cold. I grab mine from Whole Foods when I can, but the regular supermarket stuff is fine too. For the flour, King Arthur or Gold Medal are my go-tos because they're reliable. If you're using frozen cherries, Burt's or Ocean Spray are my favorites—they're sweet-tart and burst with juice. The dark chocolate? Ghirardelli or Lindt 70% cocoa bars melt beautifully and give that rich, fudgy texture. Pro tip: chop it yourself for even melting. The heavy cream should be cold—straight from the fridge—for the smoothest ganache.
No fresh cherries? Frozen or canned work perfectly—just drain them well. Running short on butter? Olive oil or coconut oil at half the amount keeps the crust crisp, though it won't be as rich. No vanilla extract? A pinch of vanilla bean paste or even a scraped vanilla pod works in a pinch. The whipped cream can be store-bought if you're in a rush, but homemade is worth the effort—just whip the heavy cream with powdered sugar until stiff peaks form. For the ganache, if you're worried about it setting too fast, microwave the chocolate and cream together for 30 seconds before stirring. And if you're feeling fancy, add a splash of cherry liqueur or brandy to the ganache for extra depth.
The crust keeps best in an airtight container at room temperature for 3 days or in the fridge for 1 week. The ganache, once set, stays good for 5 days in the fridge, but it reheats beautifully—just microwave for 10 seconds to soften. For the cherries, if you're prepping ahead, toss them with a little cornstarch to keep them from bleeding. Whipped cream? Make it fresh the day you serve—it holds its shape best that way. And if you're making this for a crowd, double the ganache and cherries—the crust can handle the extra weight. Store leftovers covered in the fridge, and bring to room temperature before serving.
Why You'll Love This Recipe
- No-Roll-Pastry Night: The crust comes together with just butter, flour, and cold water—no food processor, no fuss. I swear by this method: cut the butter into the flour until it looks like wet sand, then add ice water. It’s foolproof, even when I’m distracted.
- Rich Without Effort: That egg yolk and sugar combo in the filling? It’s the secret to a velvety, almost custard-like texture that feels luxurious. The cherries—whether fresh or canned—add just enough tartness to cut through the chocolate’s decadence.
- Weekend or Weeknight: Slice it for a fancy brunch, serve it at a dinner party, or pack a piece in a lunchbox. Honestly, I’ve eaten this cold from the fridge, warm out of the oven, and even reheated with a scoop of ice cream. It works every time.
- Budget Luxury: A single egg yolk and a stick of butter stretch far—this tart feeds six for under $10. The leftovers? They last in the fridge for days, and I’ve even frozen slices for lazy mornings. That’s a dessert that doesn’t break the bank.
Step-by-step instructions for cherry chocolate tart
Here's how to build this showstopper tart with layers of buttery crust, fudgy chocolate, and juicy cherries.
Prepare the Tart Crust
In a large bowl, combine the 1.5 cups all-purpose flour and 0.25 tsp pinch of salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle in 0.25 cup granulated sugar and mix until evenly distributed.
Add the 1 whole large egg yolk and mix with a fork until the dough just comes together. Press the dough into a disk, wrap in plastic, and chill for at least 1 hour (or up to 24 hours). This resting time is crucial—it prevents shrinking during baking and ensures a flaky texture. Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch tart pan with removable bottom.
Blind-Bake the Crust
Line the rolled-out dough with parchment paper, then fill with pie weights or dried beans. Bake at 375°F for 15 minutes. Remove the weights and bake for another 10-12 minutes until the edges are light golden brown and the crust is set. Prick the bottom with a fork to prevent puffing, then return to the oven for 2-3 minutes to crisp. Let cool completely before filling.
This blind-baking step prevents a soggy bottom when you add the chocolate filling later. If the crust puffs up during baking, gently press it down with a rolling pin while still warm—it'll flatten as it cools.
Make the Chocolate Ganache
Chop the 12 oz dark chocolate bars into small pieces and place in a heatproof bowl. In a saucepan, heat the 1 cup heavy cream until it just begins to simmer (small bubbles at the edges). Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth and glossy.
Add the 0.5 tsp vanilla extract and mix until fully incorporated. The ganache should coat the back of a spoon with a thick, fudgy consistency. If it's too thick, whisk in 1-2 teaspoons of hot cream to reach pouring consistency. This chocolate layer is the heart of your tart—smooth, rich, and perfectly set.
Assemble the Tart
Pour the chocolate ganache into the cooled tart shell and spread evenly with an offset spatula. Tap the pan gently on the counter to release any air bubbles. In a small bowl, toss the 2 cups tart cherries with 0.5 cup powdered sugar and arrange them neatly on top of the chocolate layer, pressing down lightly to create a compact filling.
Refrigerate the assembled tart for at least 4 hours (or overnight) to allow the chocolate to set completely. The cherries will release their juices, creating a luscious filling that contrasts beautifully with the fudgy chocolate. This chilling time is non-negotiable—it ensures clean slices and proper texture.
Finish and Serve
Whip the 1 cup heavy whipping cream with the 2 tbsp powdered sugar until soft peaks form. Spread this whipped cream over the top of the chilled tart, then dust with an additional sprinkle of powdered sugar for a professional finish. Serve chilled slices with a dollop of extra whipped cream if desired.
Each bite should deliver a perfect balance of textures: crisp crust, velvety chocolate, juicy cherries, and light whipped cream. For best results, let the tart sit at room temperature for 10-15 minutes before serving to soften the chocolate slightly without melting it completely.
Pro Tips For Making Cherry Chocolate Tart
- Chill the Dough Properly: I learned this the hard way—rolling out cold dough straight from the fridge leads to cracks. Wrap the crust in plastic and refrigerate for at least 30 minutes before rolling, then keep it cold while shaping. The butter won’t melt prematurely, and your crust will hold together like it’s supposed to.
- Use Room-Temp Butter: Cold butter in the crust mix creates pockets of air that make the final tart look like a patchwork quilt. Cut the butter into small cubes, let it sit on the counter for 10-15 minutes until it’s soft but not greasy, then mix it into the flour. The texture will be smoother, and the crust will blind-bake evenly.
- Don’t Overbake the Crust: The crust is done when it’s pale golden, not brown. If you wait for deep color, you’ll end up with a dry, brittle base that fights the filling instead of supporting it. Pull it out at the first sign of firmness—it’ll finish cooking when the tart goes back in with the filling.
- Press It Down Hard: This isn’t the prettiest method, but it’s the tastiest. After pressing the dough into the tart pan, use a glass to smooth the bottom and sides, then press down firmly with your fingers—especially along the edges. The extra pressure ensures the crust stays sturdy, even when loaded with cherry filling. (Yes, even if you’re impatient like me.)
Perfect pairings for this dish
Wine Pairings
A rich Port wine (like Taylor's Late Bottled Vintage) is my go-to pairing for this tart—its caramel and dried fruit notes complement the chocolate and cherries beautifully. The alcohol content also cuts through the richness, cleansing your palate between bites.
For something lighter, a Pinot Noir from Oregon offers earthy undertones that bridge the tartness of the cherries and the depth of the chocolate. 🍷
Coffee Pairings
If you're serving this tart after dinner, a strong espresso or dark roast coffee (like Peet's Major Dickason's Blend) enhances the cocoa flavors and balances the sweet-tart cherries. The bitterness in coffee brings out the chocolate's depth while the acidity in the cherries adds brightness.
For a dessert-only pairing, try a vanilla latte—the creamy texture mirrors the whipped cream topping.
Creamy Dessert Pairings
A scoop of vanilla bean ice cream (like Ben & Jerry's) next to each slice adds a cool contrast to the warm tart. The cold temperature makes the chocolate ganache melt slightly, creating a luxurious mouthfeel.
For a more elegant touch, serve with a small cup of crème brûlée—the caramelized sugar topping adds another layer of texture that guests will love. 🍦
Seasonal Fruit Pairings
In summer, add fresh raspberries or blackberries on the side—their juiciness complements the tart's flavors without overpowering them. During winter, a sprinkle of toasted pecans or hazelnuts adds crunch and warmth. For a festive touch, garnish with candied orange peel or dried cranberries during the holidays.
Beverage Upgrades
For a boozy twist, drizzle the tart with cherry liqueur (like Luxardo) before serving. This adds a fruity depth that pairs perfectly with the chocolate.
If you prefer non-alcoholic, a sparkling cherry soda (like San Pellegrino Aranciata Rossa) mimics the effervescence of champagne while enhancing the cherry flavors. 🥂
Nutrition facts
Frequently asked questions
Can I use white chocolate instead of dark chocolate for this tart?
Dark chocolate is ideal for its rich, fudgy texture, but you can use white chocolate if you prefer a sweeter, creamier filling. Just reduce the powdered sugar in the ganache by 1-2 tablespoons since white chocolate is already sweet. The tart will have a lighter color but still maintain that velvety contrast with the cherries.
How do I prevent the crust from getting soggy?
Always blind-bake the crust until it's completely set and golden before adding the ganache. Let it cool thoroughly, then chill the assembled tart for at least 4 hours in the fridge. This ensures the chocolate sets properly and doesn't soften the crust. If your kitchen is warm, add an extra 30 minutes of chilling time.
What if I don't have a tart pan? Can I use a pie dish?
Yes! A 9-inch pie dish works perfectly—just make sure it has a removable bottom for easy slicing. If you don't have one, a springform pan lined with parchment paper will also work. The key is to create a sturdy base that holds the ganache and cherries without collapsing. Just press the crust edges slightly higher to create a rim.
Can I make this tart ahead of time?
This tart actually tastes better the next day. Assemble it completely (including whipped cream topping) and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for 10-15 minutes so the chocolate softens slightly. The flavors meld beautifully with time, making it perfect for meal prep.
How do I store leftovers?
Cover the tart tightly with plastic wrap or an airtight container and refrigerate for up to 3 days. To serve, let slices sit at room temperature for 5-10 minutes to soften the chocolate. For longer storage, freeze individual slices (without whipped cream) for up to 1 month. Thaw in the fridge overnight before serving.