Decadent Chocolate Cherry Tart Recipe

This chocolate cherry tart balances textural contrast and bright flavor: a crisp chocolate crust, a layer of smooth dark chocolate ganache, a cushion of almond-scented pastry cream, and a topping of roasted sour cherries. Finished with piped whipped cream and chocolate shavings, it looks like a pastry-shop dessert but is straightforward to make at home.

Use fresh or frozen cherries—this tart works perfectly in summer when cherries are plentiful, and equally well with frozen fruit for winter cravings.

This recipe began when I accidentally bought a large bag of frozen sour cherries instead of sweet ones. If you have a surplus of sour cherries, this tart is a great way to use them. Sweet cherries also work well if that’s your preference.

The cherries are tossed with sugar and a small amount of starch, then roasted until they bubble and thicken into a jammy, glossy topping. The slight tartness of the cherries balances the richness of chocolate and almond pastry cream.

A thin layer of dark chocolate ganache lines the chocolate tart shell to protect the crust from becoming soggy. Next comes a cool, creamy almond pastry cream, followed by the roasted cherries. The tart is finished with lightly sweetened whipped cream rosettes, chocolate shavings, and optional fresh cherry halves for garnish.

Chocolate and sour cherries are a classic pairing: the fruit’s bright acidity lifts the chocolate’s deep, fruity notes. Almond pastry cream adds a mellow nutty sweetness that complements both the chocolate and the cherries.

INGREDIENTS

For the chocolate ganache

Heavy whipping cream – Use full-fat cream. Lower-fat options won’t set the ganache properly.

Dark chocolate – A quality bar (I use 72% cacao) gives a smooth, intense ganache. Finely chop to help it melt evenly.

For the almond pastry cream

Granulated sugar – sweetens and stabilizes the cream.

Cornstarch – thickens without a floury texture; sift it first.

Kosher salt – balances flavors.

Egg yolks – provide richness and structure.

Whole milk – gives the proper body; lower-fat milks yield a thinner cream.

Almond extract – add after cooking to preserve its aroma; use pure extract for best flavor.

Unsalted butter – folded in at the end for sheen and richness.

For the sour cherry filling

Sour cherries – Montmorency-style cherries are traditional; frozen or fresh both work. If using frozen, allow them to partially thaw before baking.

• You can substitute all sweet cherries if preferred. If you do, reduce the sugar in the cherry filling (see recipe notes).

Granulated sugar – helps macerate and thicken the fruit.

Tapioca flour (tapioca starch) – creates a clear, glossy filling. If you substitute cornstarch, reduce the amount to about 3 tablespoons (22 g).

Garnish

Heavy whipping cream – whipped to stiff peaks for piping.

Granulated sugar – a little added to the whipped cream.

Thick chocolate bar – for making shavings with a vegetable peeler.

Fresh cherries – optional, halved and pitted to top the whipped cream rosettes.

INSTRUCTIONS

Below are the essential steps. Read through the full instructions before beginning so everything runs smoothly.

Prepare the tart shell

Blind-bake a 9.5″ (24 cm) chocolate tart shell according to your preferred chocolate tart dough recipe. Cool completely.

Chocolate ganache

Heat cream until steaming but not boiling. Pour over finely chopped dark chocolate and let sit for a few minutes, then stir gently until smooth. Spread a thin layer of ganache over the cooled tart shell to seal it, then refrigerate until set.

Almond pastry cream

Set up an ice bath and place a medium heatproof bowl in it with a sieve resting on top. In a saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until combined. Whisk in milk and cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5 minutes). When slow bubbles appear in the center, continue whisking and cook for another 90 seconds to fully thicken. Remove from heat, stir in butter and almond extract, then strain through the sieve into the bowl over the ice bath. Cover the surface with plastic wrap to prevent a skin and cool for 20–30 minutes.

Once slightly cooled, pour the pastry cream into the ganache-lined tart shell, smooth the surface, cover, and chill until set.

Sour cherry topping

Preheat the oven to 350°F (177°C). Place cherries in a 9 x 13 pan (partially thaw if frozen). Mix in the sugar and tapioca flour until evenly coated. Bake 35–40 minutes, until the cherries are bubbling and the center is thickened. Allow to cool completely. Spoon the cooled roasted cherries over the chilled pastry cream, arranging them so the cream is fully covered. Chill the tart for several hours to let everything firm up.

Whipped cream and garnish

Whip chilled heavy cream with a bit of sugar to stiff peaks. Pipe swirls or rosettes around the tart using a large star tip. Make chocolate shavings with a vegetable peeler and sprinkle over the whipped cream. Optionally top each swirl with a halved fresh cherry. Keep refrigerated until serving.

Frequently asked questions

Can I use sweet cherries instead of sour cherries?

Yes. Sweet cherries such as Bing or Rainier will yield a milder, sweeter topping without the tang of sour varieties. If using all sweet cherries, reduce the sugar in the cherry filling to ½ cup (100 g) to keep the topping balanced and jammy.

Can I use fresh or frozen cherries?

Either works. Frozen cherries are convenient year-round—just allow them to partially thaw before baking so they release less excess water.

Can I make this tart ahead of time?

You can bake the tart shell a day or two in advance (or freeze it well wrapped for up to a month). The ganache will keep for a couple of days in the fridge. For best texture, assemble pastry cream and cherries on the day you plan to serve the tart; once filled, refrigerate until serving.

More tart recipes

• 
  Banoffee Tart (Caramel Banana Tart)
• 
  Chocolate Cookie Crust
• 
  Pâte Sucrée au Chocolat (Chocolate Tart Dough)
• 
  Pâte Sucrée (Sweet Tart Dough)

Recipe

Ingredients (concise)

• 1 blind-baked 9.5″ (24 cm) chocolate tart shell
• Ganache: 1/4 cup (60 mL) heavy cream, 1/3 cup (2 oz) finely chopped dark chocolate
• Pastry cream: 1/2 cup (100 g) sugar, 1/4 cup + 2 tbsp (45 g) cornstarch, 1/4 tsp salt, 4 egg yolks, 2 cups (500 mL) whole milk, 2 tbsp (28 g) unsalted butter, 1 1/2 tsp almond extract
• Cherry filling: 5 3/4 cups (800 g) sour cherries (pitted), 1 cup (200 g) sugar, 1/4 cup + 2 tbsp (45 g) tapioca flour
• Garnish: 3/4 cup (175 mL) heavy cream, 2 tsp sugar, 1 thick chocolate bar for shavings, handful fresh cherries (optional)

Equipment

• Large piping bag and star tip for whipped cream
• Small offset spatula
• Fine mesh sieve and bowls for an ice bath

Notes

If using all sweet cherries, reduce the sugar in the filling to 1/2 cup (100 g). Store the assembled tart refrigerated. Do not freeze once filled; the cornstarch-thickened pastry cream will break down after thawing.

This recipe was originally published in August 2018 and updated with new photos and expanded instructions to help you through each step.