Cherry tart with chocolate ganache & cookie-based crust

Chocolate cherry tart with sour cherries and a ganache layer

5 from 2 votes

Cherry tart with chocolate ganache & cookie-based crust

A French cookie-style crust is fully pre-baked, then layered with chocolate and cherries without needing to go back in the oven.

Prep Time20

Cook Time30

Chill time2 30

Total Time3 20

Servings: pieces

Calories: 493kcal

Ingredients

Tart crust

8 tablespoon butter slightly softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg yolk large
5 oz all-purpose flour (1 full cup)

Cherry filling

4 cups tart sour cherries about 2 lbs
⅓ cup water
⅓ cup granulated sugar or more to taste
2-4 tablespoon cornstarch
¼ teaspoon vanilla extract

Chocolate ganache

¾ cup heavy cream (6 ounces)
12 ounces 60% baking chocolate bars, chopped see note

Garnish - optional

Instructions

Plan ahead - chill time

The tart dough needs to chill for 30 minutes in the fridge, it also needs to cool down to room temperature after it is baked (allow for another 30 minutes).
The ganache is poured into the crust after it cools from baking, and needs to chill to set. This takes about 30 minutes in the freezer or a couple hours in the fridge.

Tart crust

Start the crust ahead of time, as it needs 30 minutes to chill. (Can easily be doubled for two crusts).
Beat butter and sugar together in a stand mixer with a paddle attachment (or use a hand mixer). Beat on low so the powdered sugar doesn't spray everywhere. Once combined, increase speed to medium and beat until light and fluffy (about 3 minutes). The consistency will be like a light whipped frosting, rather than a heavy butter base.
Add extract & egg: add the vanilla extract and egg yolk, beat until incorporated. (If doubling recipe, add yolks one at a time, beating between each one).
Add flour: scrape down sides of the bowl, then add flour and mix on low until fully incorporated.
Form into disc & refrigerate: scrape the dough onto a light floured surface, and form it into a smooth ball. Squish it down into a disc and wrap in plastic wrap. Chill for about 30 minutes. It can also be made ahead and left in the fridge for a couple days, but it will need to warm up on your counter for a bit to become pliable enough to roll.
Roll & prepare to bake: preheat oven to 350℉. Remove the dough from the fridge and place on a lightly floured surface. Roll it out to be 1 inch larger than your pie or tart pan. If the dough is too stiff and cracks when you roll it out, work it with your hands for a minute until it is just pliable enough. Place in the tart pan, going up the sides. Poke holes in the bottom with a fork. Place in fridge until ready to bake.
Bake: bake for 20-30 minutes, until the crust is golden brown. It needs to be fully baked, as nothing else is baked from this point on.
Cool: let cool to room temperature - it should be cool when the ganache is added so it can set up nicely in the fridge.

Chocolate ganache

Warm cream: add cream to a small saucepan and heat until it just starts boiling, then remove from heat. (It needs to be warm enough that it melts the chocolate once added)
Add chocolate: Add chopped chocolate, stirring to melt. (Cooking it over higher heat can change the structure and cause graininess). Do NOT skimp on the chocolate or it won't be thick enough to set. It will be like a thick syrup at this point (it sets when it chills).
Pour over cooled tart crust: Pour the ganache into the tart crust, reserving a little to drizzle on top later if interested. Chill in the freezer for 30 minutes until it is set or in the fridge for a couple of hours (or over night if making ahead).

Cherry filling

Pit cherries: pitting the cherries will probably take 15 minutes. You can place them in a saucepan as they are pitted.
Combine cornstarch and water: mix the water with just 2 Tbsp cornstarch and mix into a slurry. This helps create a non-clumping mixture.
Cook filling: add cherries, cornstarch mixture and sugar into a saucepan. Bring to a boil, the reduce heat to low, stirring frequently. Cook for about 5-10 minutes until it is clear (not opaque from the cornstarch), and the consistency you want. It won't get much thicker, if at all, once baked and it needs to be thick enough to hold up on top of the ganache layer.
TIP!! Too thin? Add more cornstarch after premixing it with a little water. Too thick? Add water.
Cool & add vanilla extract: allow to cool until it is warm (we just don't want it piping hot here). Add vanilla extract after it has cooled a little (heat will evaporate the alcohol and its almond flavoring).
Let chill in fridge: the filling needs to cool down so it doesn't warm up and melt the ganache layer. Chill until room temperature or colder - can also chill overnight.

Assemble & eat!

Scoop cherry filling into tart, gently setting it on top of the chocolate layer. If decorating with leftover ganache, reheat it on low and thin with heavy cream or milk if needed. Drizzle over the top.

Notes

Make ahead:

Tart dough can be made ahead. Wrap in plastic and put in fridge for several days. Allow to warm slightly on the counter to roll it out.
Ganache can be added to the cooked tart crust and refrigerated for several days.
The cherry topping can also be made in advance and stored in a covered container.
The entire tart holds up well in the fridge - the crust does not get soggy. It's best within a couple of days.

Chocolate:

Recipe is designed for 60% dark baking chocolate. For the ganache to set, you need twice as much chocolate by weight as heavy cream.
If using milk chocolate, reduce cream by 2 Tbsp
If using 70% dark chocolate, increase cream by 1 Tbsp
If using 80-85% dark chocolate, increase cream by 2 Tbsp

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