Happy 2023, friends! I’m excited to bring you this delicious cherry version of a classic chocolate ganache tart. Especially because it’s the first thing I baked up in my new kitchen! Moving was rough and exhausting, but I’m happy to have mostly everything unpacked and in its place.
First of all, I have to say—I’m obsessed with this tart. It’s so easy and simple but comes off as decadent and impressive. The tart dough comes together in a stand mixer, and the ganache is simply whisking hot cream and chocolate, with a couple flavorings mixed in. The combination of chocolate and cherry is so good, and Amoretti’s Artisan Black Cherry Flavoring is the perfect addition. It takes ordinary ganache (which is so yum) to a whole new level (extra yum). Seriously, just tasting some of the ganache on a spoon?? Amazing. The whole thing is so divine with a pile of fresh cherries on top! The hardest part of the whole thing is just waiting for the filling to set in the refrigerator for a couple of hours. That’s it!
I hope you’ll give this Chocolate Cherry Tart a try, and let me know how it turns out!
More Chocolate Recipes:
Chocolate Cherry Tart
Chocolate Pâté Sucrée
- ½ cup unsalted butter room temperature
- ½ cup sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
Chocolate Cherry Ganache
- 12 oz semi-sweet chocolate or chocolate chips, chopped
- 2 tbsp butter diced
- 1 cup heavy cream
- 1 tbsp Amoretti Black Cherry Artisan flavoring
- ½ tsp vanilla extract
- Cocoa powder
- Fresh cherries
- Shaved chocolate
- Sugar sprinkles
To make the chocolate pâté sucrée
- Cream butter and sugar on medium speed for 4-5 minutes. Add egg and vanilla. Mix until combined. Add flour, cocoa powder, and salt; mix until incorporated and a soft dough forms.
- Turn out dough on a lightly floured surface. Using the heel of your hand, fraisage the dough several times to help prevent the dough from cracking and feathering when you roll it out. Form dough into a disc and wrap in plastic wrap. Chill in the fridge for at least 1 to 2 hours, or overnight.
- Preheat oven to 350ºF and lightly grease a 9-inch tart pan. On a lightly floured surface, roll dough out to about a quarter of an inch thick. Use rolling pin to lift dough and fit into the prepared tart pan. Arrange dough so that it fits into the corners of the pan and trim excess dough. (If dough is too soft at this point, return to the refrigerator and chill for 20 to 30 minutes.)
- Dock bottom of tart shell with a fork. Lay a sheet of parchment paper over the dough and fill with pie weights (or uncooked rice or dried beans). Place the tart pan on a baking sheet and bake for 18 minutes. Remove from oven and carefully lift the parchment and pie weights; set aside to cool. Return tart pan to the oven and bake for an additional 5 to 10 minutes, or until the bottom of the dough no longer looks shiny and wet.
- Let tart shell cool completely before filling with ganache.
To make the chocolate cherry ganache
- Place chopped chocolate and butter in a heat-safe bowl.
- Heat cream in a small saucepan over medium-low heat until steaming and slightly bubbling around the edges (do not boil).
- Pour cream over chocolate and butter. Let the mixture sit for five minutes, then whisk until chocolate and butter have melted and mixture is smooth. Whisk in black cherry flavoring and vanilla.
- Pour ganache into the cooled tart shell. Chill in the refrigerator for at least 2 hours, or overnight. Before serving, garnish with pitted cherries, cocoa powder, and sugar sprinkles, if desired.
- Store loosely covered with plastic wrap in the refrigerator.
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