Description
Rich chocolate ganache meets zesty sour cherry chocolate tart in this elegant dessert from Poland. Silky chocolate and tangy cherries create a luxurious balance you’ll savor with each delightful bite.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups (180g) all purpose flour
- 0.5 cup (40g) cocoa powder
- 0.5 cup (100g) granulated sugar
- 0.25 teaspoon kosher salt
- 11 tablespoons (156g) unsalted butter, room temperature, cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy whipping cream
Pastry Cream Ingredients:
- 2 cups (500 mL) whole milk
- 0.5 cup (100g) granulated sugar
- 4 large egg yolks
- 0.25 cup + 2 tablespoons (45g) cornstarch, sifted
- 1.5 teaspoons almond extract
- 2 tablespoons (28g) unsalted butter
- 0.25 cup (60 mL) heavy whipping cream (for ganache)
- 0.33 cup (2 oz) dark chocolate, finely chopped
Topping and Filling Ingredients:
- 5.75 cups (800g) sour cherries, pitted
- 1 cup (200g) granulated sugar
- 0.25 cup + 2 tablespoons (45g) tapioca flour
- 0.75 cup (175 mL) heavy whipping cream, chilled
- 2 teaspoons (8g) granulated sugar
- 1 thick chocolate bar, for shavings
- Fresh cherries, halved and pitted, for garnish
Instructions
- Craft a delicate tart foundation by whisking together dry ingredients, then incorporating cold butter until crumbly. Blend in egg yolk and vanilla, gradually adding cream to form a cohesive dough.
- Roll the dough between parchment sheets, carefully transfer to a tart pan, and refrigerate for half an hour to set structure.
- Preheat oven to 350°F. Pierce dough base, line with parchment, and fill with ceramic weights. Bake for 25-30 minutes until edges turn golden, then remove weights and continue baking 10-15 minutes until completely dry.
- Create luxurious chocolate ganache by heating cream until steaming, then pouring over finely chopped chocolate. Allow to rest briefly, then stir until achieving a silky, uniform consistency.
- Prepare velvety pastry cream by combining sugar, cornstarch, salt, egg yolks, and milk. Cook until thickened, then fold in butter and almond extract. Strain mixture and cool rapidly over an ice bath.
- Spread ganache evenly across cooled tart shell, then layer pastry cream on top.
- Toss sour cherries with sugar and tapioca flour. Roast at 350°F for 35-40 minutes until sauce thickens and becomes glossy. Carefully distribute cherry mixture over pastry cream.
- Whip cream with sugar until soft peaks form. Pipe decorative borders around the tart’s perimeter. Garnish with delicate chocolate shavings and fresh cherry halves.
Notes
- Customize Crust: Swap traditional flour for gluten-free alternatives like almond or coconut flour to accommodate dietary restrictions.
- Temperature Matters: Ensure ingredients are at room temperature for smoother mixing and better incorporation, especially when working with butter and eggs.
- Prevent Soggy Bottom: Dock tart shell thoroughly and blind bake completely to create a crisp, sturdy base that won’t become mushy under moist fillings.
- Make-Ahead Magic: Prepare individual components like tart shell and pastry cream a day in advance to streamline assembly and reduce day-of stress.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg