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Decadent Black Cherry Dark Chocolate Tart with Whipped Ganache Recipe

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★★★★

3.9 from 57 reviews

This Decadent Black Cherry Dark Chocolate Tart features a rich cocoa crust filled with silky dark chocolate ganache, topped with luscious macerated black cherries and a fluffy whipped ganache, perfect for an elegant dessert.

Ingredients

Scale

For the Tart Crust

  • 1 1/4 cups (150 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/3 cup (65 g) granulated sugar
  • 1/4 teaspoon salt
  • 7 tablespoons (100 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water

For the Ganache Filling

  • 8 ounces (225 g) dark chocolate (70% cocoa), chopped
  • 3/4 cup (180 ml) heavy cream
  • 2 tablespoons (28 g) unsalted butter, softened

For the Cherry Topping

  • 1 1/2 cups (about 225 g) black cherries, pitted and halved (fresh or frozen, thawed and drained)
  • 2 tablespoons granulated sugar (optional)

For the Whipped Ganache Topping

  • 4 ounces (115 g) dark chocolate, chopped
  • 1 cup (240 ml) cold heavy cream
  • 1 tablespoon powdered sugar (optional)

Instructions

  1. Prepare the tart crust: In a large mixing bowl or food processor, combine flour, cocoa powder, granulated sugar, and salt. Mix evenly.
  2. Add cold, cubed butter: Pulse in food processor until mixture resembles coarse crumbs or rub in by hand until crumbly.
  3. Slowly add ice water: Slowly add 3 tablespoons ice water, mixing gently until dough just comes together. Add extra tablespoon if needed, but do not overwork.
  4. Shape dough and chill: Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat oven and roll dough: Preheat oven to 350°F (175°C). Roll out chilled dough on lightly floured surface to fit a 9-inch tart pan. Press dough evenly into pan and trim excess.
  6. Blind bake crust: Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake additional 5–7 minutes until set but not browned. Let cool.
  7. Make ganache filling: Heat heavy cream until simmering. Pour over chopped dark chocolate in heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in softened butter until glossy.
  8. Pour ganache and chill: Pour ganache into cooled tart shell, smooth top, and chill in fridge at least 1 hour to set.
  9. Prepare cherry topping: Toss black cherries with granulated sugar if desired. Let macerate 10-15 minutes.
  10. Arrange cherries: Arrange cherries evenly over set ganache layer.
  11. Make whipped ganache topping: Melt dark chocolate gently and let cool slightly. Whip cold heavy cream with powdered sugar until soft peaks form. Slowly add melted chocolate while whipping until stiff peaks form and mixture is light and fluffy.
  12. Spread whipped ganache: Spread or pipe whipped ganache over cherries.
  13. Final chill before serving: Chill tart for another 30 minutes before serving.

Notes

  • Do not overwork the dough when adding ice water to keep the crust tender.
  • Make sure to chill the tart crust before baking to maintain shape and texture.
  • Macerating the cherries enhances their flavor and juiciness.
  • Chilling the ganache fully before topping helps the tart set properly.

Keywords: black cherry tart, dark chocolate tart, chocolate ganache tart, cherry dessert, elegant chocolate tart

Find it online: https://foodarohub.com/decadent-black-cherry-dark-chocolate-tart-with-whipped-ganache-recipe/