I baked this tart during a heatwave and I’m not even mad about it. This pretty little chocolate cherry tart was worth it! The good thing is that there is minimal baking involved (only the crust!) so read on, my sweaty friends!
I adore the two-toned look of Rainier cherries in photos but this tart would taste even better with dark cherry varieties. Chocolate and cherries are such a classic combination (hello, black forest cake!) that I’m not sure why I don’t put them together more often!
The crust is flaky and buttery but understated enough to frame the chocolate without stealing the spotlight. The chocolate ganache filling is creamy and decadent with bites of cherry. The cherries in the filling aren’t candied by any means but they actually taste a bit like jelly candy!
The cardamom infused whipped cream adds another dimension to the tart and complements the flavours beautifully… because who wants to be a basic whipped cream? Just kidding, I don’t discriminate. At the moment, I’m low key obsessed with adding things to my whipped cream. I’m thinking a malted cream next to bring back those childhood Ovaltine memories.
Happy baking (or not)! And keep cool, you guys!
HOW TO MAKE A CHOCOLATE CHERRY TART WITH CARDAMOM CREAMPrint
Recipe for a decadent chocolate cherry tart with cardamom cream topped with Rainier cherries and a dusting of icing sugar
Tart shell recipe from Pretty Simple Sweet
180 g all-purpose flour
55 g powdered sugar
¼ teaspoon salt
115 g (1 stick) cold butter, cut into small cubes
1 large egg
½ teaspoon vanilla extract
275g cherries, pitted
1 tablespoon granulated sugar
180g milk or dark chocolate, roughly chopped
115g canned full-fat coconut milk
1 tablespoon coconut oil
Cardamom Whipped Cream
200g whipping cream, chilled
1 tablespoon granulated sugar
1 tablespoon ground cardamom
1 teaspoon vanilla extract
275g cherries, pitted but reserve a few whole cherries
- In a mixing bowl, combine the flour, sugar, and salt. Add the butter and cut it into the flour mixture with a pastry cutter or press together with your hands until the mixture becomes a crumbly texture. Add the egg and vanilla and combine until the dough starts to clump together.
- Place the dough on a lightly floured surface and form into a ball.
- Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
- On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan.
- Press the dough into the tart pan, including pressing into any scalloped edges of the pan.
- With a knife, trim the edges of the pastry to fit the tart pan.
- Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.
- Preheat oven to 375F/190C and place rack in the center.
- Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
- Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
- Return crust to oven and bake for another 10 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.
- Add cherries and sugar into a small saucepan on low-medium heat. Cook down cherries until the juices start bubbling, about 5 minutes.
- Set aside to cool completely.
- Add chocolate to a heatproof bowl.
- In a small pot, bring the coconut milk to a boil.
- Pour the milk over the chocolate and let stand for 1-2 minutes.
- Add the coconut oil and stir until the ganache is smooth and all chocolate is melted.
Cardamom Whipped Cream (make right before serving)
- In a mixing bowl, add the whipping cream, sugar, cardamom, and vanilla.
- With a whisk or hand mixer, whip the cream until it becomes fluffy and forms soft peaks. Do not overwhip!
Assembling the Tart
- Spoon the cooked cherries into the tart shell in a single layer, cut side down.
- Pour the chocolate ganache into the tart, over the cherry layer.
- Chill tart in the fridge overnight or at least 4 hours until the ganache solidifies.
- Right before serving, drop a few large dollops of cardamom cream in the middle of the tart and gently spread with a spatula or spoon.
- Top with fresh cherries and a sprinkling of powdered sugar, if desired.
Keywords: chocolate cherry tart, chocolate ganache tart, chocolate tart, rainier cherries,
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