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Decadent Dark Chocolate Cherry Tart with Easy Almond Crust

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A rich and inviting tart featuring a buttery almond crust, silky dark chocolate ganache, and juicy cherries. Perfect for any occasion, this dessert combines simple ingredients for an indulgent treat.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 1 teaspoon pure vanilla extract
  • 7 ounces (200g) high-quality dark chocolate (70% cocoa recommended)
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 ½ cups (225g) fresh or frozen pitted cherries
  • 1 tablespoon (12g) granulated sugar (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the Almond Crust Dough: In a food processor, combine almond flour, sugar, and salt. Pulse briefly to mix. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized pieces.
  2. Add the egg yolk and vanilla extract, then pulse just until dough starts to come together. If too crumbly, add cold water 1 teaspoon at a time to help bind.
  3. Turn dough onto a lightly floured surface and gently knead to form a ball. Flatten into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  4. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out chilled dough between parchment paper to about ¼ inch thickness. Transfer to tart pan, pressing evenly into bottom and sides. Trim excess dough.
  5. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 10 minutes until golden and set. Let cool completely.
  6. Make the Chocolate Ganache Filling: Chop dark chocolate and place in heatproof bowl. Heat heavy cream, butter, vanilla, and salt in saucepan over medium heat until just simmering.
  7. Pour hot cream mixture over chocolate and let sit 2 minutes. Whisk gently until smooth and glossy.
  8. Assemble the Tart: Pour ganache into cooled almond crust, smoothing top with spatula.
  9. Toss cherries with sugar and lemon juice. Scatter evenly over ganache, gently pressing in.
  10. Refrigerate tart for at least 2 hours until ganache is firm and sliceable.

Notes

Use cold butter for the crust to achieve flaky texture. Blind baking is essential to prevent soggy crust. Use high-quality dark chocolate with at least 70% cocoa for best flavor and smooth ganache. Let ganache chill fully for clean slices. For dairy-free version, substitute butter with coconut oil and heavy cream with canned coconut milk. Frozen cherries can be used but should be thawed and drained well.

Nutrition

Keywords: dark chocolate tart, cherry tart, almond crust, chocolate ganache, easy dessert, gluten-free dessert, holiday dessert

Find it online: https://katedishes.com/decadent-dark-chocolate-cherry-tart-recipe-with-easy-almond-crust-guide/