Decadent Chocolate Cherry Tart Recipe

This chocolate cherry tart balances a crisp chocolate crust, a layer of silky ganache, and almond pastry cream with roasted sour cherries. Finished with lightly sweetened whipped cream and chocolate curls, it looks bakery-fresh but is surprisingly approachable at home.

Use fresh or frozen cherries so the tart works in peak cherry season or any time you crave chocolate and fruit.

I developed this chocolate cherry tart after buying a large bag of frozen sour cherries by mistake. The recipe showcases those cherries by roasting them with sugar until they form a jammy, bubbling filling that keeps a pleasant tartness to offset the sweet components. If you prefer, substitute dark sweet cherries instead of sour.

A thin layer of dark chocolate ganache lines the chocolate tart shell to keep the crust crisp. On top of that sits an almond-scented pastry cream, chilled until smooth and set, then topped with the roasted cherries. A final flourish of whipped cream rosettes, chocolate shavings, and halved cherries makes it special without being fussy.

The combination of chocolate and tart cherries is a classic: the fruit’s bright acidity and jammy sweetness complement the deep, fruity notes of dark chocolate. The almond pastry cream adds a nutty richness that highlights the cherries’ brightness.

INGREDIENTS

For the chocolate ganache filling

• Heavy whipping cream – use full-fat whipping cream so the ganache sets properly.
• Dark chocolate – a good-quality dark chocolate bar (around 70–72% cacao) finely chopped for a smooth ganache.

For the almond pastry cream

• Granulated sugar – adds sweetness and structure.
• Cornstarch – thickens the cream without a floury taste; sift it for best results.
• Kosher salt – a pinch to balance flavors.
• Egg yolks – provide richness and body.
• Whole milk – gives the correct creaminess; lower-fat milks will thin the texture.
• Almond extract – add after cooking for bright almond flavor.
• Unsalted butter – stirred in at the end for sheen and extra richness.

For the sour cherry filling

• Sour cherries – Montmorency-style cherries work well; use fresh when available or frozen. If frozen, allow them to partially thaw before roasting.
• Granulated sugar – sweetens and helps the filling thicken; reduce the amount if using sweet cherries.
• Tapioca flour (tapioca starch) – creates a clear, glossy filling. If substituting cornstarch, reduce to about 3 tablespoons (22 g).

For garnish

• Heavy whipping cream – whipped to stiff peaks and piped for decoration.
• Granulated sugar – a touch for the whipped cream to taste.
• Thick chocolate bar – shaved into curls with a vegetable peeler for finishing.
• Fresh cherries – optional halved cherries for topping each rosette.

Instructions

The following steps outline the full assembly: blind-baked chocolate shell, chocolate ganache, almond pastry cream, roasted cherries, and a whipped cream garnish. Photos are included above for visual reference.

1. Prepare the tart shell and ganache

• Blind bake a 9.5″ (24 cm) chocolate tart shell according to your usual method and cool completely.
• Heat the heavy cream until steaming (do not boil), pour over finely chopped dark chocolate, let sit a few minutes, then stir until smooth to make ganache. Spread a thin, even layer of ganache in the cooled tart shell and chill until set.

2. Make the almond pastry cream

• Set up an ice bath and a heatproof bowl with a sieve over it. In a saucepan, whisk sugar, cornstarch, salt, and egg yolks until smooth. Add milk and cook over medium heat, whisking constantly, until thickened to the texture of mayonnaise or pudding (about 5 minutes).
• Once gentle bubbling begins in the center, continue whisking and cook for 90 seconds more. Remove from heat and stir in butter and almond extract. Strain the cream through the sieve into the chilled bowl, press plastic wrap directly onto its surface to prevent a skin, and cool in the ice bath for 20–30 minutes.
• When cooled, pour the pastry cream over the set ganache and smooth into an even layer. Cover and chill until firm.

3. Roast the cherries

• Preheat the oven to 350°F (177°C). Place pitted cherries (fresh or partially thawed frozen) into a baking pan, toss with sugar and tapioca flour until evenly coated, and roast for 35–40 minutes until the mixture is thick and bubbling in the center.
• Allow the cherry filling to cool. Spoon cherries carefully onto the chilled pastry cream, arranging them so the pastry cream is fully covered. Return the tart to the refrigerator to chill for several hours so everything firms up.

4. Finish with whipped cream and chocolate

• Whip chilled heavy cream with a small amount of sugar to stiff peaks. Transfer to a piping bag fitted with a large star tip and pipe rosettes or stars around the outer edge (about 9–12 swirls). Optionally add a smaller inner circle.
• Use a vegetable peeler on a thick chocolate bar to create shavings and sprinkle them over the whipped cream. Optionally top each rosette with a halved, pitted fresh cherry.
• Refrigerate until serving. The tart is best served chilled but not overly cold so the ganache and pastry cream are silky.

Frequently asked questions

Notes and storage

• If using all sweet cherries, reduce the sugar in the cherry mixture to ½ cup (100 g) to keep the filling balanced and jammy.
• Store the filled tart refrigerated; the pastry cream requires refrigeration to remain safe and set.
• Do not freeze the fully assembled tart. Pastry creams thickened with cornstarch typically break down and become watery after freezing.
• This recipe emphasizes technique—temperatures and timing matter for silky pastry cream and a glossy cherry filling—so follow steps closely for best results.