This chocolate cherry tart is all about balance: a crisp chocolate crust, a layer of smooth ganache, and a swirl of almond pastry cream topped with juicy roasted sour cherries. Finished with whipped cream and chocolate curls, it looks like it came from a pastry shop but is easy enough to make at home.
You can use fresh or frozen cherries, so this tart works just as well during summer cherry season as it does for a mid-winter chocolate craving.
I created this recipe for cherry chocolate tart after I accidentally bought a large bag of frozen sour cherries instead of dark sweet cherries. If you have a generous amount of sour cherries, this recipe will help you out. You can also use sweet cherries if you prefer.
For this tart, the cherries are tossed in sugar and oven-roasted until they’re bubbling in a thickened, jammy sauce; they maintain just enough tartness to balance out the sweetness of the remaining fillings.
A layer of dark chocolate ganache coats the chocolate tart crust and prevents the base from getting too soft. I've filled the tart with a cool, creamy layer of almond flavored pastry cream which cushions a topping of roasted sour cherries.
It's topped with swirls of lightly sweetened whipped cream, a dusting of chocolate shavings and sliced cherry halves.
The pairing of chocolate and sour cherries is so good. The tart acidity and sweetness of the fruit plays off of the fruity richness of chocolate. The nutty, sweet flavor of almond pastry cream works wonders with the tangy bursts of cherry.
These rich and fudgy brownies with port wine soaked cherries are another decadent chocolate-cherry combo. And for more cherries, there's cherry rhubarb pie too.
INGREDIENTS
FOR THE CHOCOLATE GANACHE FILLING
Heavy whipping cream - Use whipping cream, not lower fat options like whole milk or half and half. Their fat content isn’t high enough to set the ganache properly.
Dark chocolate - I use a 72% cacao bar for a rich, dark chocolate ganache. Good quality bar chocolate, rather than chips, gives a smoother result. Finely chop the chocolate to help it melt evenly into the hot cream without lumps.
FOR THE ALMOND PASTRY CREAM FILLING
Granulated sugar - adds sweetness and structure to the pastry cream.
Cornstarch - thickens the cream without adding a floury taste or heavy texture.
Kosher salt - balances the flavors.
Egg yolks - add flavor and structure.
Whole milk - whole milk provides the right consistency. Skim or 2% milk result in a runnier pastry cream.
Almond extract - use pure almond extract rather than imitation almond flavor as it's one of the dominant flavors of the recipe. Add the almond extract after cooking the pastry cream to retain maximum flavor.
Unsalted butter - adding a bit of butter to the pastry cream adds a pretty sheen and additional richness of flavor. Since there's already salt in the recipe, use unsalted butter here.
FOR THE SOUR CHERRY FILLING
Sour cherries – Most sour cherries in the U.S. are Montmorency, which are bright red and a bit smaller than sweet varieties like Bing or Rainier. They have a very short season (usually just a few weeks in late July), so frozen cherries are often the easiest option.
- If using frozen, let them partially thaw in the 9 x 13 pan before baking.
- You can also use a mix of sour and dark sweet cherries - or all sweet cherries!
Granulated sugar - helps bring out additional flavor and helps thicken the filling. If you go with sweet cherries, reduce the sugar to ½ cup (100 g) to keep the filling balanced and jammy.
Tapioca flour - also called tapioca starch. Tapioca flour combines beautifully with fruit and sugar to create a clear, cloudless gel. Check labels to ensure it’s from cassava; sago flour gives unsatisfying results. If using cornstarch instead, reduce to 3 tablespoon (22 g).
FOR THE GARNISH
Heavy whipping cream - whip to stiff peaks and pipe with a jumbo star tip for a decorative touch.
Granulated sugar - adds a bit of sweetness to the whipped cream.
A thick chocolate bar - use a vegetable peeler to create chocolate shavings. A thicker bar (like Trader Joe’s pound-plus bar) gives wider shavings.
Fresh cherries - optional, but why not!? Add one cherry on top of each whipped cream swirl for the final touch. Slice each cherry in half vertically around the pit, twist to separate, and remove the pit from each half with a paring knife.
Instructions
These photos provide basic visual cues. Find detailed instructions in the recipe card.
Blind bake the chocolate tart shell according to recipe instructions. Cool fully.
Mix ganache and pour into tart shell. Spread into an even layer. Chill in fridge until set.
Add pastry cream and spread into an even layer. Chill.
Spoon cooled roasted cherries onto pastry cream.
Pipe rosettes and stars of whipped cream onto top of tart.
Sprinkle with chocolate shavings.
If desired, top whipped cream with pitted cherry halves.
Frequently asked questions
Yes. Sweet cherries (like Bing or Rainier) will change the flavor since they lack the tangy bite of sour cherries (such as Montmorency or Morello).
If you use them, reduce the sugar to ½ cup (100g). Cutting back further risks losing both flavor and the jammy thickness of the filling.
Yes! This tart works with either fresh or frozen cherries. Since cherries have such a short season, frozen fruit makes it easy to enjoy this dessert year-round.
You can make the tart crust a day or two ahead, or bake and freeze it (well wrapped) for up to a month. The chocolate ganache also keeps well for a day or two in the fridge.
For the best texture, wait to assemble the tart with the pastry cream and cherries until the day you plan to serve it.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Chocolate Cherry Tart
INGREDIENTS
- 1 9.5 inch (24 cm) chocolate tart shell, blind baked (click link for recipe)
CHOCOLATE GANACHE FILLING
- ¼ cup (60mL) heavy whipping cream
- ⅓ cup (2 oz) dark chocolate, finely chopped (I used a 72% cacao bar)
ALMOND PASTRY CREAM FILLING
- ½ cup (100g) granulated sugar
- ¼ cup + 2 tablespoon (45g) cornstarch, sifted
- ¼ teaspoon kosher salt
- 4 large egg yolks
- 2 cups (500mL) whole milk
- 2 Tbsp (28g, 1 oz) unsalted butter
- 1½ teaspoon almond extract
SOUR CHERRY FILLING
- 5¾ cups (800g) sour cherries, pitted, frozen or fresh
- 1 cup (200g) granulated sugar
- ¼ cup + 2 tablespoon (45g) tapioca flour
WHIPPED CREAM AND SHAVED CHOCOLATE GARNISH
- ¾ cup (175 mL) heavy whipping cream, chilled
- 2 tsp (8g) granulated sugar, or to taste
- 1 thick chocolate bar, for making chocolate shavings
- handful cherries, fresh, pitted and halved for garnish
INSTRUCTIONS
CHOCOLATE GANACHE FILLING
- Heat cream in microwave (approximately 30 seconds) or over medium heat on stove until steaming and small bubbles form near the edge of the liquid. Do not boil. Add finely chopped chocolate and let sit for a few minutes. Gently stir to form a smooth chocolate mixture.¼ cup (60mL) heavy whipping cream, ⅓ cup (2 oz) dark chocolate
- Pour chocolate ganache into cooled tart shell and spread evenly around base of tart using a mini offset spatula or the back of a spoon. Place into fridge to chill until pastry cream is added.
ALMOND PASTRY CREAM
- Prepare an ice bath. Set a medium sized heat-proof bowl (at least 4 cup capacity) into a larger bowl filled with ice and water. Make sure the medium bowl is tall enough that no ice water will enter. Place a fine mesh sieve over the medium bowl.
- In a medium (3 quart) saucepan, whisk together the sugar, cornstarch and salt. Add the egg yolks and whisk thoroughly until completely combined and no pockets of sugar or cornstarch remain.½ cup (100g) granulated sugar, ¼ cup + 2 tablespoon (45g) cornstarch, ¼ teaspoon kosher salt, 4 large egg yolks
- Add milk and whisk well to combine. Cook over medium heat, whisking constantly, until mixture has thickened to the consistency of mayonnaise or pudding, approximately 5 minutes. If needed, pause whisking briefly to check for bubbles.2 cups (500mL) whole milk
- Once slow bubbles begin to erupt in the middle of the mixture, like geysers burbling, set a timer for 90 seconds and continue to whisk. This extra cooking helps neutralize a starch-digesting enzyme in the egg yolks.
- After the timer goes off, immediately remove the pastry cream from the heat and stir in butter and almond extract. Continue to whisk as butter melts to fully incorporate it into the pastry cream.2 tablespoon (28g, 1 oz) unsalted butter, 1½ teaspoon almond extract
- Pour the pastry cream through the sieve into the bowl placed over the ice bath. Immediately place a layer of plastic wrap (or buttered parchment paper) over the top of the pastry cream to prevent a skin from forming. Cool for about 20-30 minutes in the ice bath.
- Once pastry cream has cooled somewhat, remove the bowl from the ice bath, dry the bottom to avoid water drips, and pour the pastry cream into the ganache lined tart shell.
- Smooth the pastry cream into an even layer using a mini offset spatula or the back of a spoon. Cover the top of the pastry cream with a new layer of plastic wrap and place tart into the fridge to chill.
SOUR CHERRY FILLING
- Preheat oven to 350° F (177° C, Gas Mark 4).
- Place cherries (fresh or frozen) into a 9 x 13 pan. If frozen, let sit out until at least partially softened. Add sugar and tapioca flour and stir to thoroughly cover all the cherries.5¾ cups (800g) sour cherries, 1 cup (200g) granulated sugar, ¼ cup + 2 tablespoon (45g) tapioca flour
- Bake for 35-40 minutes, until cherry mixture thickens and is bubbling in the center of the pan, not just along the edges. If you have an instant read thermometer, the center temperature should read 213° F (100° C). Remove from oven and set aside on a rack to cool.
- When cherries are cool, spoon them individually onto the top of the chilled pastry cream, tucking them together snugly so that you can't see any pastry cream peeking out from underneath. I find it easiest to start at the outer edge and add cherries in a full circle, then repeat until I've worked my way into the center of the tart.
- Once cherries are added, place tart back into fridge to chill for several hours so everything can firm up.
WHIPPED CREAM AND SHAVED CHOCOLATE GARNISH
- In the bowl of a stand mixer fitted with the whisk attachment, add heavy cream and sugar. Beat on medium until sugar is mixed in, and scrape bowl once to blend in any remaining sugar. Beat on high until stiff peaks form. Be careful not to overbeat or mixture will become lumpy and buttery.¾ cup (175 mL) heavy whipping cream, 2 teaspoon (8g) granulated sugar
- Place a jumbo star tip (I use Ateco #868) into a 16" (40cm) piping bag. Scoop the whipped cream into the piping bag and twist the top closed. Holding the bag vertically, pipe 9 - 12 swirls around the outer portion of the tart. If desired, add a smaller circle of stars inside the swirls.
- To make chocolate shavings, run a vegetable peeler along the side of a thick chocolate bar. The thicker the bar, the wider the shavings will be. Use a spoon to sprinkle the shavings onto the whipped cream, as the heat of your hands will begin to melt them immediately.1 thick chocolate bar
- Optional - place half a pitted fresh cherry onto the top of each whipped cream swirl.handful cherries
- Refrigerate until serving.
Jennifer says
Once the tart is assembled, how long will it last in the refrigerator?
Thanks!
Kathleen Culver says
Hi Jennifer,
The tart is really best served the same day it is made.
I recommend eating leftovers within around 3-4 days, as pastry cream doesn't have a long storage life.
Thanks!
Kathleen
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
The Floured Table says
So glad you enjoyed it!
Kathleen
Catherine Wiley says
Hello Kathlern,
Would you be able to email the the gorgeous Sour cherry chocolate tart with almond cream recipe from August 2018? I can't print it from my phone.
We visit the Door County area of Wisconsin in the summer, where there are orchards of sour cherries. We always pick truckloads of cherries in the season, and your beautiful recipe caught my eye. I would love to be able to make this at home to share with family and friends.
Thank you.
Catherine Wiley