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Let me share this incredible Sour Cherry Chocolate Tart recipe that I absolutely adore! It's a stunning layered dessert that combines a crisp chocolate crust with silky dark chocolate rich almond pastry cream and perfectly roasted cherries. The way these flavors come together is pure magic making it my go-to recipe for special occasions.
Pure Dessert Magic
What makes this tart so special is how each layer brings something unique to the table. The contrast between rich chocolate tangy cherries and smooth pastry cream creates the most amazing flavor experience. Plus you can make it any time of year using fresh or frozen cherries!
Gather Your Ingredients
- Chocolate Tart Dough: All-purpose flour, cocoa powder, sugar, salt, butter, egg yolk, vanilla extract, and heavy cream.
- Chocolate Ganache: Heavy whipping cream and high-quality dark chocolate (72% cacao).
- Almond Pastry Cream: Sugar, cornstarch, salt, egg yolks, whole milk, almond extract, and unsalted butter.
- Roasted Sour Cherries: Fresh or frozen sour cherries, sugar, and tapioca flour.
- Garnishes: Whipped cream, sugar, chocolate shavings, and optional fresh cherries.
Creating Your Masterpiece
- Step 1 - Make the Chocolate Tart Dough
- Combine flour, cocoa, sugar, and salt. Add softened butter and mix until crumbly. Incorporate the egg yolk, vanilla, and cream. Roll out the dough between parchment paper and chill briefly before pressing it into a 9" tart pan. Blind bake at 350°F (175°C) until firm.
- Step 2 - Prepare the Chocolate Ganache
- Heat the cream until just steaming, then pour over finely chopped dark chocolate. Stir until smooth. Spread a thin layer of ganache over the cooled tart crust and allow it to set.
- Step 3 - Make the Almond Pastry Cream
- Whisk cornstarch, sugar, salt, and egg yolks, then gradually add warm milk. Cook over medium heat, stirring constantly until thickened. Off the heat, whisk in almond extract and butter. Strain into a bowl, cool slightly, and spread into the tart shell.
- Step 4 - Roast the Sour Cherries
- Toss cherries with sugar and tapioca flour. Roast at 400°F (200°C) for 20 minutes until thick and jammy. Cool slightly, then spread evenly over the pastry cream layer.
- Step 5 - Garnish and Serve
- Pipe swirls of whipped cream over the tart, sprinkle with chocolate shavings, and optionally garnish with fresh cherries. Serve chilled or at room temperature.
My Best Tips
Here's what I've learned from making this tart: Always chill your dough before baking to prevent cracks. Use really good quality chocolate and cream for the smoothest ganache. Keep stirring that pastry cream constantly it's worth the effort! And don't skip roasting those cherries it creates the most amazing jammy layer.
Make It Your Own
This recipe is so versatile! Try it with different chocolates or berries based on what's in season. I love adding a splash of cherry liqueur sometimes for extra flavor. You can even make it gluten-free using the right flour blend it turns out beautifully!
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Keep It Fresh
Your finished tart will stay perfect in the fridge for about 3 days just cover it loosely. If you want to prep ahead you can freeze the baked crust and add fresh fillings later. Always let it sit out for about 15 minutes before serving the flavors really shine at room temperature.
Frequently Asked Questions
- → Can I make this tart in advance?
- Yes, you can make components ahead. The tart shell can be baked 2 days ahead and stored at room temperature. The pastry cream can be made 3 days ahead and refrigerated. Assemble the tart up to 24 hours before serving and keep refrigerated.
- → What if I can't find fresh sour cherries?
- Frozen sour cherries work perfectly in this recipe. You can also use regular sweet cherries, but reduce the sugar in the cherry filling by about 1/4 cup since they're naturally sweeter than sour cherries.
- → Why do we need to blind bake the tart shell?
- Blind baking ensures the crust is fully cooked and crisp before adding the wet fillings. This prevents a soggy bottom and gives the tart shell the structure needed to hold the layers of filling.
- → What's the purpose of the ice bath for the pastry cream?
- The ice bath quickly stops the cooking process, preventing the eggs from overcooking and the cream from becoming lumpy. It also helps maintain the smooth, silky texture of the pastry cream.
- → Can I substitute the almond extract?
- Yes, you can use vanilla extract instead of almond, or try other flavors like orange extract or amaretto liqueur. Just keep the same amount to maintain the proper consistency of the pastry cream.