Dessert/ Party/ sweet tarts

Cherry tart with chocolate

14 June 2020

Amazing sweet cherry tart with chocolate. The pastry crust is made with ground almonds. Thanks to this addition, it has a wonderful nutty taste and is beautifully tender. The filling is very simple – I combined sweet cherries with bitter chocolate and seasoned them with cinnamon and nutmeg. These spices complement cherries flavor really well. The preparation is also simplified – there‘s no need to blind bake the crust. It will crisp up nicely, the cherries don‘t release too many juices and are mixed with cornstarch, which turns the fruit juice into jelly. This cherry tart is really super quick to make and tastes just amazing. Give it a go!

cherry tart with chocolate on a black background with cherries and flowers
a piece of cherry tart on a white-blue plate, topped with fresh sweet cherries

Ingredients:

Cherries – I used my favorite sweet cherries for this tart, so adding a lot of sugar is not necessary. You could also use tart cherries but you would need to add more sugar (without testing the recipe I can not say exactly how much).

Spices – The cherries are seasoned lightly with cinnamon and nutmeg. You can omit the spices or add even more if you wish. Instead of spices, you can add 1 teaspoon of vanilla extract.

Pastry crust – this pastry crust is made with lots of ground almonds, is has a wonderful nutty flavor. You can also use any other pastry crust recipe that you like, but I think that the almond flavor of the crust pairs with the cherries perfectly. You can ground the almonds yourself if you like in a food processor. Make sure to pulse with intervals, if you will mix it for too long you’ll get almond butter. You can use peeled or skin-on almonds (I used skin-on).

Chocolate – since I used sweet cherries, dark chocolate pair with them perfectly but you could also use bittersweet or milk chocolate or omit the chocolate.

cherry tart ingredients

How to make cherry tart step by step:

a collage of 3 photos showing pastry crust preparation steps

STEP 1: MAKE THE ALMOND PASTRY CRUST:

Mix the flour with ground almonds, salt, and powdered sugar. Add the cubed butter, rub with your fingers with the flour mixture (or use a stand mixer fitted with a paddle attachment) until pea-sized crumbs form. Add the cold water, mix the dough until combined. Don’t overwork the dough! Shape the dough into a flat disk, wrap in plastic foil, and put in the fridge for 1 hour.

pitted cherries in a blue bowl mixed with cornstarch and spices

STEP 2: MAKE THE CHERRY FILLING:

Pit the cherries and toss with cornstarch, sugar and spices. Put in the fridge.

lining the tart pan with pastry crust

STEP 3: LINE A TART TIN WITH THE PASTRY:

Divide the dough into 2 parts: larger and smaller. Use the larger part to line a 9-inch/23cm tart tin – using your palms and fingers, press the dough into the bottom and sides of the pan. The smaller part of the dough goes in the fridge.

left photo: pastry crust filled with cherries and chocolate, right photo: pastry lattice is being brushed with egg wash

STEP 4: ADD THE FILLING:

Arrange the cherries on the dough, stick small pieces of chocolate between the cherries.

STEP 5: MAKE THE LATTICE:

Roll out the smaller portion of the dough, cut into strips and arrange on top of the cherries. Brush with the egg wash.

STEP 6: BAKE

Bake at 190 °C / 375 °F for about 40-50 mins.

ENJOY!

close up picture of a cherry tart topped with fresh sweet cherries

Storage:

You can store the tart for up to 3 days. The tart tastes also very good the next day but it’s a little more softer.

It can also be frozen but it will be much softer than freshly baked.

More summer dessert recipes:

Cherry tart with chocolate

Tender and nutty almond pastry crust filled with lots of sweet cherries and dark chocolate, seasoned with cinnamon and nutmeg. It‘s a wonderful flavour combination!
Prep Time 20 minutes
Cook Time 45 minutes
resting the dough 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 490kcal
Author Aleksandra

Ingredients

pastry crust:

  • 1.5 cups (7-oz/200g) flour
  • 1 cup (3.5-oz/100g) ground almonds
  • 1.5 sticks (6.3-oz/180g) cold butter 82% fat, unsalted
  • 2/3 cup (2.8-oz/80g) powdered sugar
  • a large pinch of salt
  • 1 tablespoon very cold water

filling:

  • 4 cups (21-oz/600g) sweet cherries weighted with pits
  • 1/4 teaspoon cinnamon
  • a big pinch of nutmeg
  • 2 tablespoons cornstarch / potato starch 22g
  • ¼ cup light brown sugar 50g
  • 2 oz (60g) dark chocolate

egg-wash:

  • 1 egg
  • 1 tablespoon milk

Instructions

pastry crust:

  • Mix the flour with almonds, powdered sugar and salt together.
  • Add diced (about 1-inch/2cm pieces), cold butter.
  • Rub the butter with the flour mixture, using your fingers or a stand mixer fitted with a paddle attachment, until the butter pieces are about pea-sized.
  • Add a tablespoon of very cold water and quickly knead the dough until a smooth ball forms.
  • Flatten the dough into a disc, wrap it in plastic foil and put in the fridge for 1 hour.

filling:

  • Pit the cherries (it‘s best to use a small handheld cherry pitter). Mix in a large bowl with cinnamon, nutmeg, potato starch and sugar together. Put the bowl in the fridge.

baking:

  • Prepare a 9-inch/23cm tart pan.
  • Preheat the oven to 190 °C / 375 °F / Gas Mark 5.
  • Remove the dough from the refrigerator and divide it into 2 parts (one part should be slightly larger than the other).
  • Place the bigger part of the dough in the tart pan (put the smaller part back in the fridge). Press the dough with your hands into an even layer on the bottom and the sides of the pan (you can use the bottom of a measuring cup to help flatten the dough).
  • Arrange the cherries on the dough (they should lay tightly next to each other).
  • Break the chocolate into smaller pieces, stick it between the cherries.
  • Make a lattice from the other part of the dough. As there are a lot of ground almonds inside the dough, it‘s not as easy to handle and less flexible than an all-flour dough. It‘s important that the dough is very well chilled. Roll it out on a piece of baking paper and sprinkle with a lot of flour. Roll out the dough to a thickness of approx. 1/4-inch (5mm), cut strips of dough and arrange on the filling. Don't worry if the strips are tearing, just transfer them carefully onto the tart and pinch together, the egg wash will 'glue' the torn parts. Alternatively, if you have less time, you can simply divide the dough roughly into pieces, flatten them, and spread on the filling.
  • Egg wash: beat the egg and with milk, brush the top of the tart.
  • Bake the tart for 45-50 minutes, until the dough is baked through and browned, and the filling bubbling. After about 30 minutes, check the dough – if it's already nicely golden cover it loosely with a piece of aluminum foil.
  • Wait about 10-15 minutes before slicing the tart, so that the filling can thicken up a bit.
  • Enjoy!

Notes

  • Ingredient notes:
    • Cherries – I used my favorite sweet cherries for this tart, so adding a lot of sugar is not necessary. You could also use tart cherries but you would need to add more sugar (without testing the recipe I can not say exactly how much).
    • Spices – The cherries are seasoned lightly with cinnamon and nutmeg. You can omit the spices or add even more if you wish. Instead of spices, you can add 1 teaspoon of vanilla extract.
    • Pastry crust – this pastry crust is made with lots of ground almonds, is has a wonderful nutty flavor. You can also use any other pastry crust recipe that you like, but I think that the almond flavor of the crust pairs with the cherries perfectly. You can ground the almonds yourself if you like in a food processor. Make sure to pulse with intervals, if you will mix it for too long you’ll get almond butter. You can use peeled or skin-on almonds (I used skin-on).
    • Chocolate – since I used sweet cherries, dark chocolate pair with them perfectly but you could also use bittersweet or milk chocolate or omit the chocolate.
  • Storage: You can store the tart for up to 3 days. The tart tastes also very good the next day but it’s a little more softer. It can also be frozen but it will be much softer than freshly baked.
  • Calories count = 1 serving (1/8 of the recipe).
Course Dessert
Cuisine international
Keyword almond pastry crust, cherry chocolate tart, cherry tart

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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