Cherry and Chocolate Tart


Cocoa pastry filled with a rich filling of chocolate and hazelnut cream and flavored by melted milk chocolate with cherries and almond chunks right at the core of the chocolate tart. All you have to do is to enjoy this heavenly dessert.


  • 2 cups of all-purpose flour
  • 100 grams butter
  • 1 cup of icing sugar
  • 1 egg
  • 1 tbsp of water
  • 2 tbsp cocoa powder
  • 1/2 tsp of salt
  • 1 pack of vanilla


Try to make up the tart dough within a short time to prevent it from cracking when cooked, do not knead excessively. Do not apply oil on the tart pan, however, if desired, place cooking paper on the bottom. Depending on the density of the flour, you can decrease or increase the ratio by ½ cup of water.

Recipe for ganache Chocolate

  • 350 grams of 36% milk fondue chocolate
  • 2 tbsp of cocoa hazelnut cream
  • 250 ml. cream

Cooking Suggestion

In order for the tart dough even more delicious and crispy, you can use 2.5 cups of almond flour, in where you add 1 tbsp of starch instead of flour.

Surface Dressing

  • 250 grams cherry
  • 1/2 cup of roasted almonds

Recipe for Chocolate Sauce

  • 180 grams of 55% bitter chocolate
  • 1 cup of flour

How to Prepare?

In order to prepare the dough of the cocoa tart; place the butter maintained at room temperature in the mixing bowl. Then add egg and powdered sugar and mix until becoming creamy.

After adding the cocoa and water, proceed with the stirring process. Next step would be adding the sifted flour, vanilla and salt. After that, knead the dough until becoming free of any solid particles.

Place the knead it by a rolling pin to be 5 cm bigger than the diameter of the tart mold. Spread the dough kneaded on the tart mold, preferably made of teflon, and press the edges lightly to make it take the form of the mold. Stick the tip of a fork in one or two spots of the dough.

Cut a baking paper in the size of the tart mold in order for the dough to be baked evenly and rise and spread it on the dough. Fill the center with legumes such as chick-pea or dry-beans to serve as a weight and to give the straight form of the dough. Bake the tart dough in a pre-heated oven at 175 degrees for around 20 minutes until becoming slightly roasted and changing color.

After moving it our of the oven, remove the baking paper and the part serving as weight. After baking it for further 5 minutes at the same temperature, remove it from the heat and let it set aside for some moment.

Set aside a few cherries for ornamental purposes. Remove the seeds and stalks of the remaining cherries. Process the roasted almonds through the food processor once to have small pieces.

In order to prepare the ganache chocolate, chop the milk chocolate into small pieces. Heat the cream in a small sauce pan until reaching boiling point. After adding the milk chocolate and Nutella, remove it from the stove and stir it rapidly. Pour the chocolate mixture into the center of the tart set aside. Spread the cherries with the seeds removed and almond chunks on it. Bury the cherries with the stalks remained within the chocolate. Slice the cocoa tart remained aside until the chocolate part thickened at the room temperature and share it with your beloved ones. Sit back and earn brownie points!