Chocolate Cherry Tart with Cardamom Cream

Recipe for a decadent chocolate cherry tart with cardamom cream topped with Rainier cherries and a dusting of icing sugar

Chocolate cherry tart with cardamom cream on blue background



  • 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


  • 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


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


  • cherries, for garnish

Slices of chocolate cherry tart with cardamom cream on blue plates and on blue background



  1. 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.
  2. Place the dough on a lightly floured surface and form into a ball.
  3. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
  4. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
  5. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan.
  6. Press the dough into the tart pan, including pressing into any scalloped edges of the pan.
  7. With a knife, trim the edges of the pastry to fit the tart pan.
  8. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.
  9. Preheat oven to 375°F/190°C and place rack in the center.
  10. 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.
  11. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
  12. Return crust to oven and bake for another 10 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.


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


  1. 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!


  1. Spoon the cooked cherries into the tart shell in a single layer, cut side down.
  2. Pour the chocolate ganache into the tart, over the cherry layer.
  3. Chill tart in the fridge overnight or at least 4 hours until the ganache solidifies.
  4. 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.
  5. Top with fresh cherries and a sprinkling of powdered sugar, if desired.

Overhead shot of slices of chocolate cherry tart with cardamom cream on blue plates and blue background

Source: Teak & Thyme

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