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Close up of chocolate cream tart with whole cherries on top. Gray background.

Black Forest Tarts (chocolate cherry)

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5 from 7 reviews

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: 2 hours 30 minutes
  • Yield: 8 individual tarts

Ingredients

Units

For the chocolate crust:

  • 1 1/4 cups (190g) all-purpose flour
  • 2 tablespoons (15g) unsweetened cocoa powder
  • Pinch of salt
  • 1/3 cup (50g) powdered sugar
  • 1/2 cup (115g) unsalted butter, cold and in small pieces
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • Ice water if needed (see Notes below)

For the filling:

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

For the whipped cream:

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

For decoration:

  • Whole cherries
  • Chocolate shavings

Instructions

For the chocolate pie crust:

  1. In the food processor: Place the dry ingredients in the bowl of the processor and pulse a few times to combine. Add the butter cubes and pulse a few times to mix. The butter should be roughly the size of peas. 
  2. Add the egg yolk and vanilla, if using, and pulse a few times until the mixture moistens. Be careful not to start forming a ball of dough. 
  3. By hand: stir the dry ingredients in a large bowl until combined. Scatter the butter cubes on top. Use your hands or a pastry cutter to incorporate them into the flour until the butter is the size of peas. 
  4. Add egg yolk and vanilla, if using, and mix with a fork until moistened. The dough will be irregular and floury, as it's harder to incorporate evenly by hand. 
  5. For both methods: dump the shaggy mass onto a counter or working surface. Use your hands to gently gather the dough into a pile and press it together with your palms, then fold it over on itself. You can use a dough scraper to help lift and fold it. At first, it will appear to never bind or come together properly. But it will. Keep turning it onto itself and using your until you have a ball of dough. The key is to use a gentle touch and avoid overworking the dough. You should still see some marbled bits of butter in the dough; this is what will make your crust flaky.
  6. Wrap it in a plastic or freezer bag and refrigerate for at least 1 hour. 
  7. Roll and line 8 individual 4-inch tartlets or 1 large 9-inch pie. Prick the surface with a fork and freeze them for 10 minutes. For more detailed instructions, see this chocolate pie crust post
  8. Preheat the oven to 350°F/180°C.
  9. Place pieces of aluminum foil (larger than the molds) over each tartlet and press down with ceramic pie weights or dry ingredients like chickpeas, rice or flour. Blind bake the crusts for 10-12 minutes, remove the weight, and continue baking for about 10 more minutes, until dry and fully baked. 
  10. Let them cool completely on a wire rack before removing and assembling. 

To assemble:

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

For the whipped cream:

  1. In a large bowl beat cold cream with sour cream/cream cheese and powdered sugar. 
  2. 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. 
  3. Be careful it doesn't curdle. This happens if it's overbeaten. You might want to beat it with an electric mixer until you're almost there and then end it by hand, with a whisk. 
  4. For assembling the tarts:

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: 20 minutes
  • Chocolate crust: 90 minutes
  • Cook Time: 40 minutes
  • Category: Pies & Tarts
  • Method: Baking - Whipping
  • Cuisine: International