Chocolate Cherry Tart

Chocolate and Cherry Tart features a tender, sweet pastry case, a layer of sweet cherries and dark chocolate ganache. Healthy, gluten free and tastes absolutely delicious.

Here are a few flavor combinations more classic than chocolate and cherry.

It’s even better when dark chocolate is involved, don’t you think?

This chocolate cherry tart is one of those desserts that will make an annual appearance during cherry season, I think.

But in all seriousness, this is everything you want from a dessert–decadent and luscious, but not so overly sweet that your teeth hurt. In a way, it feels very grown up, but it’s tempting enough to catch the eye of even the youngest of eaters. Chocolate just has that appeal, no matter the age, right?

How to make Perfectly Pie

• Making the crust. The crust is gluten-free and grain-free, but it is rich and decadent.I have used an egg white as a binder but skip it if you are a vegan. As an alternative use 2 tablespoons of flaxseed meal mixed with some water to make a paste.
• The cherry filling. While it’s best made with fresh cherries, you could sub in frozen if not available  
• The chocolate layer. This is essentially a traditional dark chocolate ganache, but with slightly different components. The standard ratio for ganache is 50:50 dark chocolate to cream, but here there is slightly less milk instead of cream to create a firmer, more sliceable chocolate layer. But don’t worry, it’s still creamy and luscious!
• Milk of choice– Here I have used milk instead of cream but you could always swap cream with milk to make it a bit more indulgent.

Notes and Tips

• You can make the crust ahead of time! The dough can stay in the refrigerator for up to 3 days, and the crust will keep overnight if wrapped well.
• If you don’t have a cherry pitter (I don’t!), you can use a paring knife to cut them in quarters and then pull the pit out.
• You can add amaretto or kirsch in the ganache for added flavour, or you can substitute a tablespoon of almond extract.
• Don’t refrigerate the cherry filling before spreading it in the crust, as the chocolate will thicken and make it harder to spread.
• For the ganache layer, use high-quality dark chocolate that’s between 72% and 85%. It really will make all the difference in the finished product.