Decadent Sour Cherry Chocolate Tart with Almond Cream (Print version)

A crisp chocolate tart filled with dark ganache, silky almond cream, roasted sour cherries, whipped cream, and chocolate curls.

# Ingredients:

For the chocolate shell

01 - 1 1/4 cups (155 g) all-purpose flour
02 - 1/4 cup (25 g) unsweetened cocoa powder
03 - 1/3 cup (40 g) powdered sugar
04 - 1/4 teaspoon fine salt
05 - 1/2 cup (113 g) cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 2-3 tablespoons ice water

For the ganache

08 - 4 oz (115 g) dark chocolate, 60-72 percent, finely chopped
09 - 1/2 cup (120 ml) heavy cream

For the almond cream

10 - 1/2 cup (100 g) granulated sugar
11 - 3 tablespoons cornstarch
12 - 1/4 teaspoon fine salt
13 - 4 large egg yolks
14 - 2 cups (480 ml) whole milk
15 - 2 tablespoons (28 g) unsalted butter
16 - 1 1/2 teaspoons almond extract

For the sour cherries

17 - 4 cups (560 g) pitted sour cherries, fresh or frozen
18 - 2/3 cup (135 g) granulated sugar
19 - 3 tablespoons tapioca starch
20 - 1 teaspoon lemon juice, optional if cherries are mild

For finishing

21 - 3/4 cup (180 ml) heavy cream, chilled
22 - 2 teaspoons granulated sugar
23 - 1 oz (30 g) dark chocolate, shaved
24 - Fresh or thawed cherries for garnish, optional

# Instructions:

01 - Whisk flour, cocoa, powdered sugar, and salt. Cut in the cold butter until crumbly, then mix in the egg yolk and enough ice water for the dough to hold together. Press into a disk and chill for 30 minutes.
02 - Heat the oven to 375 F. Roll or press the dough into a 9-inch tart pan, prick the base, line with parchment, and fill with pie weights. Bake 18 minutes, remove the weights, then bake 8-10 minutes more until dry. Cool completely.
03 - Lower the oven to 350 F. Toss cherries with sugar, tapioca starch, and lemon juice if using. Bake in a shallow dish for 30-35 minutes, stirring once, until the juices bubble in the center. Cool completely.
04 - Whisk sugar, cornstarch, salt, and egg yolks in a saucepan. Whisk in milk, then cook over medium heat, whisking constantly, until thick and bubbling. Cook 60-90 seconds more, then remove from heat and stir in butter and almond extract.
05 - Pass the almond cream through a fine sieve into a bowl. Press plastic wrap directly on the surface and chill until cool but spreadable, about 45 minutes.
06 - Heat the cream until steaming. Pour it over the chopped chocolate, rest for 2 minutes, then stir until smooth. Spread the ganache in the cooled tart shell and chill for 20 minutes.
07 - Spread the cooled almond cream over the set ganache. Spoon the cooled sour cherries over the top in an even layer. Chill at least 3 hours before serving.
08 - Whip the chilled cream with sugar to firm peaks. Pipe or spoon it around the tart, add chocolate shavings, and garnish with cherries if desired. Slice with a warm, wiped knife.

# Good to know:

01 - Best served chilled after at least 3 hours of setting time.
02 - The baked shell and almond cream can be made 1 day ahead.
03 - Use a 9-inch tart pan with a removable bottom for easiest slicing.

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