Chocolate Cherry Tart

Chocolate Cherry Tart

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Usually, I stick to the classic Chocolate/Raspberry combo. Today, I’m thinking out of the box (aka my box), switching things around and trying a new association in a Cherry Chocolate Tart.

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I know that combining Chocolate and Cherry is not that original, but I’d personally never baked anything mixing the two. Actually, I dont think I’d ever baked anything with cherries – period! But like often, I get inspired walking down the aisles of my supermarket and this time, it’s these frozen Cherries that caught my eyes.

I love to keep fruits in my freezer. I find it highly convenient and also great for baking, especially when you try not to buy off-season fresh fruits. Last time I found frozen Blackberries, I made a simple  Blackberry Upside-Down Cake. This time, I was feeling like making a tart with these delicious frozen Cherries.

Chocolate Cherry Tart

How to make a Chocolate Tart Crust

Ok, I call it a Chocolate Tart Crust even though I used Cacao Powder. Is it misleading? I hope not! Let’s just say that it is way easier to use Unsweetened Cacao Powder to make a Tart Crust than using real chocolate. Plus, once it is all mixed together, it tastes just like chocolate. I recommend using a good quality Unsweetened Cacao Powder to really get a nice chocolate flavour. The quality of the Cacao will really make all the difference in the crust.

For the Tart Crust itself, I use the same base recipe I almost always use to make tart. It uses the simple ratio of 1 butter for 2 flour. You can than customise your tart crust with any flavour you want! For my Pear Tarte Tatin for exemple, I added some Brown Sugar and Cinnamon Powder. Here, I added Cacao Powder and a little bit of sugar. I don’t always use sugar in my tart crust but it is rather important here to balance the bitter taste of the Cacao Powder. I also slightly increased the butter ratio because of the addition of the cacao powder.

I used my food processor to make the tart crust because it is way less messy, but you can obviously make it by hands! Use a Pastry Cutter to cut the butter in the dry ingredients or simply your fingers.
I have detailed the process of making tart pastry by hands here if you are not sure how to do it. Rather than making a round Tart, I used my rectangular tart pan that made this tart look quite dramatic!

Chocolate Cherry Tart

Cherry Curd Filling

Once your Chocolate Tart Crust is baked and ready, let’s focus on the star of this recipe: the Cherry Curd Filling. Like mentioned above, I used frozen Pitted Cherries but you can obviously use fresh ones too. This filling is great for tarts and can be used with any other fruit too. Just substitute the cherries with the fruit of your choosing and follow the exact same steps. It is such a versatile recipe!

The process of making the cherry curd filling is rather simple. First, blend together the cherries, sugar, cinnamon powder and lemon juice. If you want to make the Cacao Cherry Drizzle like me, put a little bit of this puree aside. Then add milk and cornstarch. Once all blended together, transfer the filling into a pot and heat up until it starts thickening. Bring to a boil, add the Agar Agar Powder and whisk for a couple of minutes. Done!

Like for all my recipe requiring a gelling agent, I use Agar Agar Powder rather than Gelatine. I prefer to use a plant-based gelling agent than Gelatine – but that is a personal choice. You could use Gelatine instead, but I find Agar to work way better anyway. It has a stronger gelling effect, works really fast and can also be reversed. Yup, if you re-heat up a batter that has Agar in it, it will turn back into a liquid!

Chocolate Cherry Tart

Cacao Cherry Drizzle

The last step of this Chocolate Cherry Tart recipe is the Cacao Cherry Drizzle. This part is completely optional, and your tart will taste delicious with our without it. I like the drizzle for the ‘drama’ effect and to get a nice finish. To make it, I simply kept a little bit of the Cherry Puree made for the filling, mixed it with a little bit of Cacao Powder and cooked in for a couple of minutes with Agar Powder. It will set really fast, so start drizzling fast!

I garnished my tart with some Dehydrated Strawberries (great as a snack too by the way), Puffed Quinoa and fresh Mint Leaves. There you go! A beautiful – and most importantly delicious – Chocolate Cherry Tart. Enjoy!

Chocolate Cherry Tart

Looking for more Sweet Tart Ideas?
Try one of these:

White Peach Frangipane Tart
Apricot Tarte Tatin
Pear Tarte Tatin
Blackberry Panna Cotta Tart with Passion Fruit
Plum Vanilla Custard Tart

Chocolate Cherry Tart
Print Recipe
5 from 1 vote

Chocolate Cherry Tart

This delicious Chocolate Cherry Tart is made with a homemade chocolate tart crust, a cherry curd filling and topped with a dramatic cacao cherry drizzle. 
Prep Time45 mins
Cook Time30 mins
Resting Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: French
Servings: 8 people
Author: A Baking Journey

Ingredients

Chocolate Tart Crust

  • 110 gr (1/2 cup) Butter
  • 200 gr (3/4 cup) Flour
  • 1 tbsp. Unsweetened Cacao Powder
  • 2 tbsp Sugar
  • 1 pinch Salt
  • 60 ml (1/4 cup) Cold Water

Cherry Curd Filling

  • 350 gr (3 cups) Pitted cherries (frozen or fresh)
  • 1 tbsp Sugar
  • 1/4 teasp Cinnamon
  • 1/2 Lemon Juice
  • 120 ml (1/2 cup) Full Fat Milk
  • 1/2 tbsp Agar Agar Powder
  • 1 1/2 tbsp Cornstarch

Cacao Cherry Drizzle

  • 60 ml (1/4 cup) Cherry Puree
  • 1 teasp. Cacao Powder
  • 1/2 teasp. Agar Agar Powder

Instructions

Chocolate Tart Crust

  • Place the Flour, Sugar, Cacao Powder and Salt in the bowl of a food processor. Pulse a couple of times to mix all the dry ingredients (see note 1)
  • Add the butter cut in small cubes to the dry ingredients. Pulse until the butter is all combined and the dough looks like thin sand.
    Slowly add the Cold Water, one tablespoon at a time, until it start combining. You may need a little bit more or less water. 
  • Pour the dough on a lightly floured surface and bring it together into a ball. Gently press the ball with the palm of your hand to get a flat disc, cover it with cling wrap and chill in the fridge for at least 30 minutes. (see note 2)
  • Turn your oven on 180’C.
    On a lightly floured surface, roll the chocolate tart crust into the desired shape and place it in your tart pan. Prickle the crust with a fork then cover it with baking paper and baking beads or dry beans.
  • Blind bake the tart for 15 minutes, then remove the baking paper and beads and bake for another additional 10 minutes. Remove from the oven and leave it to cool down completely before filling it with the cherry curd.

Cherry Curd Filling

  • Blend the Pitted Cherries with the Sugar, Cinnamon and Lemon Juice. 
    When all combined, remove 60 ml – 1/4 cup of the cherry puree and set aside for the choc-cherry drizzle.
  • Add the Full Fat Milk and Cornstarch, and blend until fully combined. 
  • Pour the Cherry Puree in a Pot and cook the puree until in starts thickening. Bring to a boil and add the Agar Agar. Whisk for a couple of minutes then transfer directly into the pre-baked Chocolate Tart Crust. Set aside to set and cool down.

Cacao Cherry Drizzle

  • Mix the Cherry Puree and Cacao Powder in a small pot and bring to a boil. Add the Agar Powder, whisk well for a couple of minutes then drizzle over the  Chocolate Cherry Tart.

Notes

1. This process can be done manually if you do not have a food processor. Simply use a pastry cutter to cut the butter in the dry ingredients, or do it by hands by rubbing the butter and dry ingredients between your fingers.
2. Flattening the tart crust into a thin disc while speed up the chilling process, as well as allow for a uniform cooling of the butter.
This delicious Chocolate Cherry Tart is made with a homemade chocolate tart crust, a cherry curd filling and topped with a dramatic cacao cherry drizzle.
 

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