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Chocolate cherry tart with cardamom cream on blue background

Chocolate Cherry Tart with Cardamom Cream

Author: Gail Ng
Recipe for a decadent chocolate cherry tart with cardamom cream topped with Rainier cherries and a dusting of icing sugar
5 from 1 vote
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Yield 1 9” tart
Category Dessert
Cuisine American


Tart Shell

  • 180 g all-purpose flour
  • 55 g powdered sugar
  • ¼ teaspoon salt
  • 115 g unsalted butter, cold and cubed
  • 1 large egg
  • ½ teaspoon vanilla extract

Tart Filling

  • 275 g cherries, pitted & halved
  • 1 tablespoon granulated sugar
  • 180 g milk or dark chocolate, roughly chopped
  • 115 g canned full-fat coconut milk
  • 1 tablespoon coconut oil

Cardamom Whipped Cream

  • 200 g whipping cream, chilled
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground cardamom
  • 1 teaspoon vanilla extract

Tart Toppings

  • cherries, for garnish


Tart Shell

  • In a mixing bowl, combine the flour, sugar, and salt. Add the butter and cut it into the flour mixture with a pastry cutter or press together with your hands until the mixture becomes a crumbly texture. Add the egg and vanilla and combine until the dough starts to clump together.
  • Place the dough on a lightly floured surface and form into a ball.
  • Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
  • Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
  • On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan.
  • Press the dough into the tart pan, including pressing into any scalloped edges of the pan.
  • With a knife, trim the edges of the pastry to fit the tart pan.
  • Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.
  • Preheat oven to 375°F/190°C and place rack in the center.
  • Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
  • Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
  • Return crust to oven and bake for another 10 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.

Tart Filling

  • Add cherries and sugar into a small saucepan on low-medium heat. Cook down cherries until the juices start bubbling, about 5 minutes.
  • Set aside to cool completely.
  • Add chocolate to a heatproof bowl.
  • In a small pot, bring the coconut milk to a boil.
  • Pour the milk over the chocolate and let stand for 1-2 minutes.
  • Add the coconut oil and stir until the ganache is smooth and all chocolate is melted.

Cardamom Whipped Cream

  • In a mixing bowl, add the whipping cream, sugar, cardamom, and vanilla.
  • With a whisk or hand mixer, whip the cream until it becomes fluffy and forms soft peaks. Do not overwhip!

Assembling the Tart

  • Spoon the cooked cherries into the tart shell in a single layer, cut side down.
  • Pour the chocolate ganache into the tart, over the cherry layer.
  • Chill tart in the fridge overnight or at least 4 hours until the ganache solidifies.
  • Right before serving, drop a few large dollops of cardamom cream in the middle of the tart and gently spread with a spatula or spoon.
  • Top with fresh cherries and a sprinkling of powdered sugar, if desired.


Calories: 4172kcal | Carbohydrates: 357g | Protein: 49g | Fat: 289g | Saturated Fat: 185g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 72g | Trans Fat: 4g | Cholesterol: 690mg | Sodium: 790mg | Potassium: 2659mg | Fiber: 32g | Sugar: 158g | Vitamin A: 6298IU | Vitamin C: 23mg | Calcium: 422mg | Iron: 36mg
Keywords chocolate cherry tart, chocolate ganache tart, chocolate tart, rainier cherries
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