A twist on the black forest cake, these tarts have the perfect chocolate crust, a layer of raspberry jam, sweet cherries, whipped cream and chocolate shards! Much easier to make than it looks, it is a sophisticated and simple dessert at the same time. And super delicious, of course!

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Hand holding small chocolate cream tart with whole cheeries on top

I ate the black forest cake for the first time many, many years ago. It didn't spark any fireworks or lasting memories until I started making it on my own!

There is a big difference when the cream is super fresh, the chocolate cake is moist and fudgy, and the cherries are fresh.

That's what is going on here with this black forest tart. The best ingredients piled together and a wonderful dessert as a result. Perrrfect for this time of year when chocolate and hearts are in full demand!

Hand forking piece of chocolate, cherry and cream tartlet, white background, more individual tarts

Let's get into the details.

The chocolate pie crust

There is a whole post for this specific recipe, my favorite chocolate pie crust.

It took me a long time to achieve the type of chocolate dough I wanted: easy to make, flaky and with an intense but not astringent chocolate flavor. It was so worth the wait you guys!

So have it ready and the rest of this cherry tart is a snap to put together, I promise.

You can make individual tartlets or one big 9-inch one.

NO-BAKE pie crust alternative: use a chocolate cookie crust but simply chill it until firm, don't bake it (find my favorite one in the Best Easy Cheesecake post).
Vintage Kitchen Tip

Pricking chocolate tart crusts with fork, white counter

The whipped cream

It's a crucial component of this recipe.

Choose heavy cream (double cream also works) that is fresh and good for whipping. I know that sounds obvious, but dairy products vary in the percentage of water content among other things. The more water the less they hold and the easier they curdle in my experience.

I never use light creams for this type of recipe because for me they don't have the right consistency or flavor. But if you like and are familiar with it, by all means, use it.

Sour cream or cream cheese: I always add a few tablespoons to the cream before whipping. They give it more structure and it holds better after whipped for a couple of days.
Vintage Kitchen Tip

Assembling the tarts

As I told you before, after you made and baked the tart shells, putting these small pies together is very easy.

Raspberry jam: choose a good brand, one that has a definite raspberry flavor. If you make your own so much better!

Cherries: I use fresh cherries, pitted and halved. You can use frozen ones that have been defrosted. They will be soft and somehow wilted, but they go under the cream so it's not much of a deal. Make sure they are not watery as they will make the crust soggy. You can also use canned cherries (well-drained) if that's all you can find.

Chocolate cherry tarts on wire rack, hand adding whipped cream with spoon

Finishing touches

I like to add some chocolate shards or grated semisweet chocolate and add some fresh whole cherries (image below).

Other ways to finish them is to add white chocolate shavings, some dusting of cocoa powder or raspberries.

Hand adding chocolate shavings to cream cherry tarts on wire rack

Variations on this recipe

Some variations you can make while still keeping with the spirit of a black forest dessert:

Flavorings: use a liquor (maraschino or cassis) to flavor the cream or to mix into the jam.
Homemade jam: add the above-mentioned liquor while making it, and/or add some cinnamon or another spice you like with raspberries.
Chocolate cookie crust: for easiness and speed you can substitute the homemade pie crust for the cookie one we use for this cheesecake.
Chocolate ganache: add a thin layer of chocolate ganache (the recipe in this cake post) before the whipped cream. It will be a loaded tart for sure!

Several whole individual tarts with cherries and cream, hand holding silver fork

Top tips

Cream: I like to whip it until medium peaks form, softer than what you call chantilly cream which has stiff peaks. So the cream is more fluid. But that's my personal taste. The cream sets when refrigerated, so take that into account if making it ahead of time.
Tart shells: you can have them ready a few days in advance. Keep them in a tightly closed jar or tin (preferably). You can also have them lined in the tart pans, pricked and frozen for several days before baking them.
Cherries: if using frozen or canned (I recommend fresh but sometimes it's not the season and this is a festive tart!) make sure you drain them before adding.

If you don't use tart pans with removable bottoms, make sure you remove the tart shells from the molds before filling them!
Vintage Kitchen Tips

Close-up of a fork about to lift a piece of chocolate, cherry and cream tartlet; half tart beneath

Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Hand forking piece of chocolate, cherry and cream tartlet; half tart beneath

Black Forest Tarts

★★★★★

5 from 7 reviews

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A twist on the black forest cake, these tarts have the perfect chocolate crust, a layer of raspberry jam, sweet cherries, whipped cream and chocolate shards! Much easier to make than it looks, it is a sophisticated and simple dessert at the same time. And super delicious, of course!

Total Time: 45
Yield: 8 individual tarts

Ingredients

Units

1 recipe for Chocolate Pie Crust

For the filling:

8 tablespoons raspberry jam
2-3 cups fresh cherries, pitted and cut in half or fourths

For the whipped cream:

1 ½ cups heavy cream
2 tablespoons sour cream or cream cheese
3-4 tablespoons powdered sugar

For decoration:

Whole cherries
Chocolate shavings

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Instructions

Follow the recipe above for the chocolate pie crust and make 8 individual 4-inch tartlets or 1 large 9-inch pie.
Have the cherries pitted and cut in half.

For the cream:

In a large bowl beat cold cream with sour cream/cream cheese and powdered sugar.
I like the cream to be thick but soft, so I beat it to medium peaks. But you can go all the way like chantilly cream and beat it to firm peaks.
Be careful it doesn't curdle. This happens if it's over beaten. You might want to beat with an electric mixer until you're almost there and then end it by hand, with a whisk.
For assembling the tarts:

Remove the tart shells from the pans and put the tarts on a flat surface.
Add 1 tablespoon raspberry jam to each one.
Top with cherry halves.
Top the fruit with the whipped cream.
Refrigerate the finished tarts for half an hour before serving.
End with a few whole cherries on top and chocolate shavings.

Notes

Some ingredients are aproximate because you might like more cream or more cherries. It's a matter of personal taste.
Tart shells: you can have them ready a few days in advance. Keep them in a tightly closed jar or tin (preferably). You can also have them lined in the tart pans, pricked and frozen for several days before baking them.
Cherries: if using frozen or canned (I recommend fresh but sometimes it's not the season and this is a festive tart!) make sure you drain them before adding.

Author: Paula Montenegro
Prep Time: 45
Pie crust making: 120 minutes
Category: Pies & Tarts
Method: Baking - Whipping
Cuisine: International

Keywords: black forest tart, cherry cream pie

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