Cherry Tart composed of cocoa sweet pastry crust, cherry puree, thin sponge cake, chocolate ganache and fresh cherries.

For this recipe, I used small tart circles of 7cm diameter.

Cherry Tart


Cocoa Sweet Pastry Crust (preferably made the day before)
  •  155°C
  •  30min
  • Try to bring all the ingredients to room temperature 30 minutes before.
  • Cream the butter with icing sugar.
  • Add almond powder, salt and eggs and mix until well combined.
  • Add the flour and cocoa powder.
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 4 hours.
  • Spread the dough with a rolling pin between 2 baking sheets and put it in the tartlets molds of 7cm diameter.
  • Freeze the unbaked tartlets for at least 1 hour.
  • Bake in a preheated oven at 155°C for 30 minutes.
Sponge Cake
  •  180°C
  •  20min
  • Beat the eggs, sugar and vanilla extract until it turns thick and white.
  • Sift in the flour and the baking powder.
  • Add the melted butter and mix until well combined.
  • Line a baking tray with a baking paper and pour in the batter.
  • Choose a large baking tray to have a thin cake. The cake should be 0.5cm thick when baked.
  • Bake in a preheated oven at 180°C for 15 to 20 minutes.
  • When the cake is ready, leave to cool down then cut in 5cm cercles.
Cherry Tart
Cherry Puree
  • Put the pitted cherries in a small pan.
  • Add sugar, almond extract and lemon juice.
  • Bring to a simmer over medium to low heat.
  • Stir occasionally until it becomes thick.
Cherry Tart
Chocolate ganache
  • Bring the double cream to a boil.
  • Add honey.
  • Melt the dark and milk chocolate.
  • Pour the boiling cream over the melted chocolates and mix well.
  • Add the butter and mix until completely melted.
  • Leave at room temperature.
Cherry Tart
The assembling
  • Spread 1 tsp or more of cherry puree in the buttom of the baked tartlets.
  • Put the sponge circles in the middle of each tartlet.
  • Fill the tartlets with the chocolate ganache.
  • Whip the double cream with icing sugar.
  • Pipe the whipped cream on the top of the tartlets.
  • Decorate with fresh cherries and chocolate curls.