Silky Cherry Chocolate Tart Recipe

In a mixing bowl fitted with a paddle attachment, combine all-purpose flour, cocoa powder, sugar, and salt until evenly mixed.

Add the softened butter and mix on low speed until the butter is fully incorporated and the mixture resembles moist sand. Then, add egg yolk and mix until combined.

Add 1 tablespoon of heavy cream and mix until the dough starts to pull away from the sides of the bowl. If needed, add another 1 tablespoon of cream.

Form the dough into a disk and roll it between two sheets of parchment paper into a circle about 28 centimeters (11 inches) in diameter.

Carefully transfer the dough to a 23-24 centimeter (9-10 inch) tart pan with a removable bottom. Gently press it into the pan, ensuring the sides and bottom are well coated, and patch any cracks.

Refrigerate the crust for at least 30 minutes.

Preheat your oven to 177°C (350°F). Trim any excess dough, prick the bottom with a fork, line it with parchment paper, and fill with pie weights (beans/rice/balls).

Bake for 25-30 minutes, then remove the parchment with the weights and bake for an additional 10-15 minutes.

In a small bowl, mix the cornstarch with water until smooth. In a saucepan, combine the cherries, sugar, and cherry liqueur.

Cook over medium heat for 10-15 minutes, stirring, until the cherries release their juices and soften. Stir the cornstarch mixture again and pour it into the cherries.

Continue to cook for 2-3 minutes, constantly stirring until the sauce thickens and coats the back of a spoon. Remove from heat and let it cool completely.

Chop the dark chocolate and place it in a bowl. Heat the heavy cream in a saucepan over medium heat until just boiling.

Pour the hot cream over the chocolate and let it sit for a couple of minutes to melt. Stir until smooth and glossy.

Once the crust and cherry filling have cooled, pour the cherry mixture into the tart crust.

Top with the chocolate ganache, spreading it evenly. In another bowl, whip the heavy cream and powdered sugar to soft peaks, then pipe or spread it over the ganache as desired.

Finish with chocolate shavings on top for garnish. Chill the tart in the refrigerator for at least 1 hour before slicing and serving.