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Decadent Dark Chocolate Cherry Tart with Almond Crust

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A luscious tart featuring a buttery almond crust, a tangy cherry compote, and a smooth dark chocolate ganache. Perfect for an indulgent yet balanced dessert that feels both elegant and comforting.

Ingredients

Scale
  • 1 ½ cups (150 g) almond flour
  • ½ cup (65 g) all-purpose flour (or gluten-free flour blend)
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) fresh or frozen pitted cherries
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 8 ounces (225 g) high-quality dark chocolate (70% cocoa recommended)
  • ¾ cup (180 ml) heavy cream
  • 1 tablespoon unsalted butter (optional)
  • Pinch of sea salt

Instructions

  1. Make the Almond Crust: In a food processor, combine almond flour, all-purpose flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs (about 8-10 pulses). Add the egg yolk and vanilla extract, then pulse just until the dough starts to come together. If it feels too dry, add a teaspoon of cold water.
  2. Press the Dough: Transfer the dough to your tart pan. Press evenly into the bottom and up the sides — no rolling needed. Prick the bottom with a fork to prevent bubbling. Chill in the fridge for 20 minutes to firm up.
  3. Blind Bake: Preheat oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5 more minutes until the crust is golden. Let cool on a wire rack.
  4. Prepare Cherry Filling: While crust bakes, combine cherries, sugar, lemon juice, cornstarch, and vanilla in a saucepan. Cook over medium heat, stirring frequently, until mixture thickens and cherries soften, about 8-10 minutes. Remove from heat and let cool slightly.
  5. Make the Ganache: Chop the dark chocolate and place in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Stir in butter and sea salt if using.
  6. Assemble the Tart: Spread the cherry filling evenly over the cooled crust. Pour the chocolate ganache over cherries, smoothing the top with a spatula. Chill the tart in the fridge for at least 2 hours to set before slicing.
  7. Serve: Bring to room temperature for 10 minutes before serving to soften the ganache slightly. Slice with a sharp knife, wiping between cuts for clean edges.

Notes

Keep butter cold when making the crust to ensure a flaky texture. Blind bake the crust with pie weights to prevent sogginess. Use a gentle heat or double boiler to melt chocolate to avoid scorching. Chill tart for at least 2 hours before slicing. Variations include nut-free, vegan, and seasonal fruit swaps.

Nutrition

Keywords: dark chocolate tart, cherry tart, almond crust, chocolate cherry dessert, easy tart recipe, homemade tart, gluten-free dessert option

Find it online: https://sofiaspice.com/decadent-dark-chocolate-cherry-tart-recipe-easy-homemade-almond-crust/