Decadent Cherry Chocolate Tart Recipe Easy Homemade Dark Ganache Dessert

Let me tell you, the scent of rich dark chocolate mingling with the tart sweetness of cherries wafting from my kitchen is enough to make anyone’s mouth water. The first time I baked this decadent cherry chocolate tart with dark ganache, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I still remember the chilly weekend years ago when I stumbled upon this recipe while trying to recreate a dessert my grandma used to bring to family gatherings when I was knee-high to a grasshopper.

Honestly, this cherry chocolate tart feels like a warm hug wrapped in a velvety blanket of flavor. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy to make but tastes like you spent hours fussing over every detail. Whether you’re looking to brighten up your Pinterest cookie board, impress guests at a dinner party, or just treat yourself after a long day, this decadent cherry chocolate tart with dark ganache fits the bill perfectly. I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting alike. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless tries, tweaks, and taste tests, this cherry chocolate tart recipe has earned its spot in my dessert hall of fame. Here’s why you’ll love it as much as I do:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything already in your kitchen.
• Perfect for Special Occasions: Whether it’s brunch, potlucks, or cozy dinners, this tart steals the show.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—cherry and chocolate, a classic combo.
• Unbelievably Delicious: The silky dark ganache paired with juicy cherries offers a texture and flavor combo that feels like pure, nostalgic comfort.

This isn’t just another chocolate tart recipe. The secret lies in the perfectly balanced ganache—dark, glossy, and smooth, with just the right bittersweet punch. The cherries add a fresh, tangy burst that cuts through the richness without overpowering it. Plus, the crust is buttery and crisp, holding everything together like a charm. You know what? This recipe is the kind that makes you close your eyes after the first bite, savoring every morsel. It’s comfort food with soul, but lighter and faster to make than you’d expect. Whether you want to impress guests without stress or need a delicious pick-me-up, this tart’s got your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh touches make all the difference.

• For the Crust:
  • 1 ¼ cups (160g) all-purpose flour (I prefer King Arthur for consistent texture)
  • ¼ cup (30g) unsweetened cocoa powder (adds depth and a hint of bitterness)
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed (use European-style butter if possible for extra richness)
  • 1 large egg yolk, room temperature
  • 2-3 tablespoons ice water
• For the Cherry Filling:
  • 2 cups (300g) fresh or frozen pitted cherries (fresh is best in season; frozen works year-round)
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon lemon juice (adds brightness)
  • 1 tablespoon cornstarch (helps thicken the filling)
• For the Dark Ganache:
  • 8 ounces (225g) dark chocolate (70% cocoa recommended for that perfect bittersweet balance)
  • ¾ cup (180ml) heavy cream
  • 1 tablespoon unsalted butter (optional, adds shine and silkiness)
  • 1 teaspoon vanilla extract (for a subtle aromatic lift)

Substitution tips: Use almond flour instead of all-purpose for a gluten-free version, though the texture will differ. For dairy-free, swap butter with coconut oil and heavy cream with canned coconut milk (full fat). If cherries aren’t in season, try fresh raspberries or blackberries for a similar tangy twist.

Equipment Needed

• 9-inch (23 cm) tart pan with removable bottom (makes slicing and serving a breeze)
• Mixing bowls (various sizes)
• Food processor or pastry cutter (for the crust; a fork works too in a pinch)
• Small saucepan (to heat the cream for ganache)
• Rubber spatula (great for scraping bowls clean)
• Measuring cups and spoons (accuracy matters here!)
• Baking sheet (to place the tart pan on for easy handling)

If you don’t have a tart pan, a regular pie dish will do, but the removable bottom really helps with presentation. For the ganache, I’ve found a small whisk works better than a spoon for a glossy finish. Don’t stress if you don’t have a food processor; cutting butter by hand with a pastry cutter or two knives works just fine—takes a bit more elbow grease but hey, that’s part of the fun.

Preparation Method

1. Prepare the crust: In a food processor, combine 1 ¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ⅓ cup sugar, and ½ teaspoon salt. Pulse a few times to mix. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs (pea-sized bits). Add the egg yolk and pulse once more. Slowly add ice water, one tablespoon at a time, pulsing after each addition until the dough just begins to come together. It should hold when pressed but not be sticky. (If mixing by hand, use a pastry cutter to cut in butter, then add egg yolk and water.)
2. Chill the dough: Turn the dough onto a lightly floured surface and gently shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. This chills the butter and relaxes the gluten, which helps the crust stay tender and flaky.
3. Roll out and blind bake: Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about ¼-inch thick. Carefully transfer to the 9-inch tart pan, pressing into the edges and trimming excess. Prick the bottom with a fork to prevent puffing. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake 5-7 minutes more until set but not browned. Let cool slightly.
4. Make the cherry filling: In a saucepan, combine cherries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries soften, about 5-7 minutes. Remove from heat and let cool slightly.
5. Prepare the ganache: Chop the dark chocolate finely and place in a heatproof bowl. In a small saucepan, heat heavy cream until it just begins to simmer (don’t boil). Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Stir in butter and vanilla extract until well combined.
6. Assemble the tart: Spread the cherry filling evenly over the cooled crust. Pour the dark ganache over the cherries, smoothing the top with a spatula. Refrigerate for at least 2 hours or until the ganache is set.
7. Serve: Remove tart from pan, slice with a sharp knife warmed under hot water, and enjoy!

Pro tip: If your ganache looks grainy, warm it gently in a double boiler while stirring until smooth again. Don’t overheat or it may seize. Also, letting the tart rest overnight helps flavors meld and the texture to firm up beautifully.

Cooking Tips & Techniques

Making this decadent cherry chocolate tart is pretty straightforward, but a few tricks make all the difference. First, cold butter is your friend when making the crust. It creates flaky layers instead of a dense, tough base. If your kitchen is warm, pop the dough back in the fridge if it starts to get sticky or soft while rolling out.

Blind baking the crust prevents a soggy bottom, especially important since the cherry filling is juicy. Don’t skip lining with parchment and weights; it keeps the crust from puffing or shrinking.

When cooking the cherry filling, stir gently but regularly to avoid burning or sticking. The cornstarch thickens the juices without making it gluey, so keep an eye on the consistency—it should coat the back of a spoon.

Ganache can be finicky if the cream is too hot or if the chocolate isn’t chopped finely. Let the cream cool just a bit before pouring it over the chocolate. Stir slowly and patiently for that silky finish. If it seizes, warming gently usually brings it back.

Timing-wise, multitask by chilling the dough while prepping cherries. The longer the tart rests after assembling, the better it tastes—flavors meld and the ganache firms up just right. But if you’re impatient (no judgment), it still tastes fantastic after a quick chill.

Variations & Adaptations

This cherry chocolate tart is wonderfully flexible, perfect for tweaking to your taste or dietary needs. Here are a few ideas I’ve played with:

• Seasonal Twist: Swap cherries for fresh raspberries or sliced strawberries in spring and summer for a bright, fresh flavor.
• Nutty Crust: Add ½ cup finely ground almonds or hazelnuts to the crust for a nutty crunch and extra depth.
• Dairy-Free Version: Use coconut oil instead of butter in the crust and canned coconut milk for the ganache. The flavor shifts slightly but remains deliciously indulgent.

For a boozy boost, fold a tablespoon of cherry liqueur or brandy into the cherry filling. Just a heads-up: I tried adding espresso powder to the ganache once—dangerously good, but make sure you love coffee first!

Serving & Storage Suggestions

Serve this decadent cherry chocolate tart chilled or at room temperature for the perfect balance of firm ganache and luscious filling. Garnish with fresh cherries or a dusting of cocoa powder for an eye-catching finish. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Store leftovers covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the fridge overnight before serving. When reheating, allow the tart to come to room temperature for the best texture. The flavors actually deepen a bit after a day or two, so if you can resist, it’s worth the wait.

Nutritional Information & Benefits

Each slice of this cherry chocolate tart packs a delightful punch of antioxidants from the dark chocolate and cherries, both known for heart-healthy benefits. The bittersweet ganache contains less sugar than traditional milk chocolate versions, making it a moderately indulgent treat. The cherries add fiber and vitamin C, contributing to overall wellness.

This dessert is naturally gluten-free if you swap the all-purpose flour with almond or coconut flour, and can be adapted for dairy-free diets as noted. Just be mindful of potential allergens like nuts if you incorporate the nutty crust variation.

From my experience, enjoying a slice of this tart feels like a little self-care moment—comforting, satisfying, and a reminder that desserts don’t need to be overly complicated to be special.

Conclusion

This decadent cherry chocolate tart with dark ganache is one of those recipes that feels fancy but is totally doable. It brings together the perfect harmony of tart cherries and rich chocolate, wrapped in a buttery, crisp crust. You can customize it to suit your tastes or dietary needs, making it a versatile go-to dessert for any occasion.

Honestly, this tart holds a special place in my heart—and my family’s stomachs! I hope you’ll give it a try, make it your own, and maybe even pass it down as a new tradition. If you do, please leave a comment or share your version—I love hearing how these recipes come to life in your kitchens.

Now, grab your apron and get baking; a slice of bliss awaits!

FAQs

Can I use frozen cherries in this recipe?

Yes! Frozen cherries work well, just thaw and drain any excess liquid before cooking the filling.

How do I prevent the crust from getting soggy?

Blind baking the crust with parchment and weights helps keep it crisp. Also, don’t overload the cherry filling with excess juice.

What if my ganache is too thick or too thin?

If too thick, warm gently and stir to loosen. If too thin, chill longer or add a bit more chopped chocolate and reheat gently.

Can I make the tart ahead of time?

Absolutely! It actually tastes better the next day after flavors meld. Store covered in the fridge.

Is there a gluten-free option?

Yes, swap the all-purpose flour for almond or coconut flour. The crust texture will be different but still delicious.

Print