The ultimate decadence in a tart
In honor of cherry season, I’m bringing this Chocolate Cherry Tart to you today. It resembles a tart version of the Black Forest Cake minus the whipped cream and intense cherry filling.
What’s great about this tart is that it can be made a couple days in advance. I made the tart on Saturday and just let it sit at room temperature for 20 minutes before serving it for Father’s Day yesterday. Save yourself the stress by making it a couple days before a big barbecue or dinner!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Chocolate Cherry Tart.
- 4 cups chocolate graham crackers, crushed
- 1/2 cup (1 stick) unsalted butter, melted
- 1-1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate, chopped
- 3 tablespoons unsalted butter
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons confectioner’s sugar
- 2 tablespoons cherry preserves
- fresh cherries
- Preheat oven to 350 degrees F. Grease an 8 x 8 inch tart pan. Set aside.
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In a small bowl, whisk together crushed graham crackers and butter until it resembles wet sand. If you like a stickier crust, whisk 3/4 cup of melted butter with graham cracker crumbs. Pat firmly into tart pan, and bake for 20-25 minutes. Allow to cool completely.
- To make chocolate ganache, allow heavy cream to come to a simmer. Whisk in vanilla and salt. Remove from heat, and immediately whisk in chocolate and butter until glossy. Whisk in cocoa powder and confectioner’s sugar until fully combined. Pour filling into prepared tart shell, and store in refrigerator for at least 1 hour.
- In a small bowl, whisk together cherry preserves and 2 teaspoons water.
- Once filling has completely set, drizzle cherry glaze over ganache. Top with fresh cherries, and serve. Enjoy!
