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Sour Cherry Chocolate

Featured in Sweet Treats You'll Actually Make Twice.

Layers of chocolate tart shell, creamy ganache, almond filling, and tangy cherries, finished with airy cream and chocolate curls.
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Updated on Sat, 19 Apr 2025 00:30:39 GMT
A tart with chocolate crust, creamy filling, cherries, and chocolate pieces, on a gray dish. Pin it
A tart with chocolate crust, creamy filling, cherries, and chocolate pieces, on a gray dish. | cookbybook.com

I'm excited to tell you about this amazing Sour Cherry Chocolate Tart I can't stop making! It features several wonderful layers - a crunchy chocolate base topped with velvety dark chocolate, creamy almond custard and tangy roasted cherries. The combination is simply wonderful, and I always turn to this showstopper for my family gatherings.

Delightful Dessert Wonder

The beauty of this tart lies in how each component complements the others. When you taste the mix of deep chocolate, zingy cherries and luscious custard together, it's truly something special. The best part? You can whip this up whenever you want by using either fresh cherries or ones from the freezer!

Round Up Your Supplies

  • Chocolate Tart Dough: Heavy cream, vanilla extract, egg yolk, butter, salt, sugar, cocoa powder, and all-purpose flour.
  • Chocolate Ganache: High-quality dark chocolate (72% cacao) and heavy whipping cream.
  • Almond Pastry Cream: Unsalted butter, almond extract, whole milk, egg yolks, salt, cornstarch, and sugar.
  • Roasted Sour Cherries: Tapioca flour, sugar, and fresh or frozen sour cherries.
  • Garnishes: Optional fresh cherries, chocolate shavings, sugar, and whipped cream.

Crafting Your Treat

Step 1 - Make the Chocolate Tart Dough
Mix salt, sugar, cocoa, and flour together. Work in the softened butter until the mixture looks like crumbs. Mix in cream, vanilla, and egg yolk. Put the dough between sheets of parchment, roll it flat, then cool it briefly. Press into a 9" tart pan and bake at 350°F (175°C) until it feels firm.
Step 2 - Prepare the Chocolate Ganache
Warm up the cream until it's almost bubbling, then pour it over your finely chopped dark chocolate. Mix gently until it's completely smooth. Spread a thin coating on your cooled crust and let it harden.
Step 3 - Make the Almond Pastry Cream
Blend egg yolks, salt, sugar, and cornstarch, then slowly add warm milk. Cook while stirring non-stop until it gets thick. Remove from heat and mix in butter and almond extract. Pour through a strainer, let it cool a bit, then spread inside the tart shell.
Step 4 - Roast the Sour Cherries
Mix your cherries with tapioca flour and sugar. Pop them in the oven at 400°F (200°C) for 20 minutes until they turn sticky and jam-like. Let them cool slightly before spreading them on top of your almond cream.
Step 5 - Garnish and Serve
Add dollops of whipped cream around the tart, scatter chocolate shavings on top, and add some fresh cherries if you want. Enjoy it cold or at room temp.

Handy Tricks

From my experience making this tart, I've found that cooling your dough stops it from breaking. Go for top-notch chocolate and cream for your ganache - you'll taste the difference. Don't walk away from your pastry cream, it needs constant attention! And those roasted cherries? They're a must for that perfect jammy goodness.

Switch Things Up

You can easily change this tart to suit your taste! Try different berry types when they're in season or swap chocolate varieties. I sometimes add a bit of cherry liqueur for extra kick. Need a gluten-free option? Just use a good flour alternative and it'll turn out great!

A chocolate tart topped with glossy cherries and drizzled with creamy filling sits on a rustic plate. Pin it
A chocolate tart topped with glossy cherries and drizzled with creamy filling sits on a rustic plate. | cookbybook.com

Storage Tips

This tart will stay good in your fridge for around 3 days if you cover it lightly. Want to get ahead? You can freeze just the baked shell and add fresh fillings when needed. Remember to pull it out about 15 minutes before you plan to eat it - the flavors really pop when it's not too cold.

Frequently Asked Questions

→ Can I prepare parts of this ahead?
Yes, make the crust 2 days in advance and keep it airtight. The cream lasts 3 days in the fridge. Combine everything a day before serving and chill.
→ What can I use if fresh cherries aren’t an option?
Frozen sour cherries work great. Sweet cherries are fine too—just cut back on sugar in the filling by a quarter cup.
→ Why is blind baking needed for the crust?
It keeps the crust crispy and fully baked, avoiding sogginess from wet fillings. It also helps hold up the tart’s layers.
→ Why use an ice bath for the cream?
It cools the cream swiftly, stopping the eggs from overcooking and giving the cream a smooth texture without lumps.
→ Can almond extract be replaced?
Sure, swap it for vanilla or try orange or amaretto extract. Use the same amount to keep the consistency just right.

Sour Cherry Tart

A decadent tart with a chocolate crust, smooth ganache, almond cream, roasted cherries, whipped cream, and chocolate flakes.

Prep Time
60 Minutes
Cook Time
80 Minutes
Total Time
140 Minutes
By: Susan

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 16 Servings (One 9-inch tart)

Dietary: Vegetarian

Ingredients

01 240g (1½ cups) plain flour.
02 40g (½ cup) cocoa powder.
03 100g (½ cup) white sugar.
04 A pinch of kosher salt.
05 156g (11 Tbsp) unsalted butter, softened, cut into cubes.
06 One egg yolk.
07 A teaspoon of pure vanilla.
08 Up to 2 tablespoons of cream (heavy).
09 60mL (¼ cup) of heavy cream, set aside for ganache.
10 2oz (⅓ cup) dark chocolate, finely chopped.
11 100g (½ cup) sugar, for pastry cream.
12 45g (¼ cup + 2 Tbsp) sifted cornstarch.
13 4 yolks from large eggs.
14 500mL (2 cups) full-fat milk.
15 1½ teaspoons almond flavoring.
16 28g (2 Tbsp) butter, for pastry filling.
17 800g (5¾ cups) sour cherries, without pits.
18 200g (1 cup) sugar, for cherries.
19 45g (¼ cup + 2 Tbsp) tapioca starch.
20 175mL (¾ cup) chilled heavy cream, for topping.
21 8g (2 teaspoons) sugar, for whipped cream.
22 One large chocolate bar, shaved or grated.
23 Halved and pitless fresh cherries, for decorating.

Instructions

Step 01

Blend dry bits, mix in butter cubes, then add yolk and vanilla. Drizzle in cream just till dough binds. Roll it out, chill it in a tart pan for half an hour.

Step 02

Prick dough, line it with parchment, add weights. Bake 25-30 mins at 350°F. Remove weights, bake 10-15 mins more until solid and golden.

Step 03

Warm cream until it’s just steaming, pour it over chopped chocolate. Let it rest, then stir to get it silky. Spread in your tart shell and cool in the fridge.

Step 04

Stir sugar, starch, yolks, and milk together while cooking until creamy and thick. Toss in butter and almond flavoring. Strain and chill over ice. Spread evenly over ganache layer.

Step 05

Toss cherries with sugar and tapioca. Bake them at 350°F for 35-40 minutes till bubbly and glossy. Lay over the pastry cream.

Step 06

Whisk cream with sugar till fluffy. Pipe along tart edges. Top with shredded chocolate and cherry halves.

Notes

  1. Make different parts beforehand, then assemble when needed.
  2. Ensure tart base is totally cool before adding fillings.
  3. Keep the finished tart in the fridge until you want to serve.

Tools You'll Need

  • Removable-bottom tart pan, 9 inches.
  • Stand mixer with both whisk and paddle options.
  • Fine sieve for straining.
  • Piping bag with a decorative tip.
  • Rolling pin for dough.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Uses eggs.
  • Includes gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 24 g
  • Total Carbohydrate: 55 g
  • Protein: 7 g