These black forest tarts are a perfect decadent and delicate balanced treat! A chocolate crust, topped with a bursting cherry compote and a rich chocolate ganache, finished with a light whipped cream.

Whenever I want a new easy dessert, I make a tart. This time I experimented with the flavours and ingredients of the classic Black Forest Cake. Having cherries in season I needed to make something utterly delicious with them! I have also loved a good piece of black forest cake, and I’m also a big fan of a good black forest cupcake. So, it was a no brainer that I should make these tarts!

All the layers

One of the best parts of these tarts for me is the number of layers! Even though it may seem that there is a lot going on, everything works so well together. The base of the tart is a chocolate crust. Basically it’s a thick chunky chocolate biscuit. It might be a bit crumbly, and snaps easily so I suggest that you eat it carefully as you might make a mess if you ain’t careful.

On top of the chocolate crust, I generously filled the tarts with a homemade cherry compote. I have to say that making compote is one of the most relaxing things in the kitchen for me. This cherry compote apart from tasting delicious, will act as a sealing layer. I suggest that you add as many cherries here as you can to cover all the base. However, just make sure that there is only a single layer of cherries as they will take up space from the chocolate ganache.

As this is a Black Forest tart, a rich chocolate ganache is a must! This ganache is a perfectly smooth rich layer which will melt in your mouth. You can also switch this ganache with chocolate mousse, if you want it less decadent. Lastly, I have topped the tarts with a generous dollop of whipped cream.

Toppings

For my black forest tarts, I have opted to only drop some chocolate shavings on top. However, topping the whipped cream with some of the cherry compote will make these tarts way richer in that cherry flavour. Other options you can go for are: melted chocolate drizzle, chocolate biscuit crumbs, fresh cherries or a mix of everything.

Ingredients

Chocolate Tart Base

340 g plain flour
30 g cocoa powder
2 egg yolks
65 g icing sugar
170 g butter
1/2 tsp salt

Chocolate Ganache Filling

150 g heavy cream
75 g dark chocolate

Whipped Cream topping

300 g heavy cream
1 tbsp icing sugar

Cherry Compôte

160 g cherries pitted and halved
2 tbsp sugar
1/4 cup orange juice + zest

Instructions

Preparing the Tart Base

Start by preparing the tart base dough. In a large bowl mix the flour, cocoa powder and salt. Add the cubed butter and mix to a crumbly mixture. Work with your fingertips so that you don't melt the butter. Add the icing sugar and combine well.
Form a well with the ingredients, put the egg yolks in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.
Wrap the dough in cling film and let it rest in the fridge for about an hour.

For the Cherry Compôte

Combine all the ingredients in a small pot. Let the mixture uncovered simmer on low for about 10-12 minutes. Once cooked, set the compôte to side. The mixture will set and thicken once it cools.

Chocolate Ganache

Chop finely the chocolate and place in a bowl. The finer the chocolate is, the quicker it will melt. Gently heat the heavy cream on medium heat until it starts to simmer. Pour the cream over the chocolate and let it rest for about 3 minutes. Once most of the chocolate has melted, stir until completely combined. Let it rest at room temperature for about 5 minutes.

Making the Tarts

Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside. Divide the chilled dough into 8 equal portions. Open each piece of dough into a circle, slightly bigger than the tartlet tin, between two sheets of cooking paper. Do not add any additional flour.* Place the dough over the tartlet tin and gentle press it in. Remove any excess dough from the edges by rolling over with the rolling pin. Poke several fork holes at the bottom. Blind bake** the tartlets for about 15-20 minutes at 180°C. Once cooked let them rest for a few minutes.

Whipped cream

Place the heavy cream and icing sugar into a bowl. With an electric whisk or in a stand mixer whip the mixture to stiff peaks. Set aside until ready to serve.

Assembly

Once the tarts are cool, add the cherry compôte into an even layer.
Top the cherry compôte with the chocolate ganache. Place them in the fridge for 15 minutes so that the ganache sets slightly.
Add the whipping cream over the ganache. Sprinkle some chocolate flakes on top and, if you want, drizzle some of the liquid from the cherry compôte. Serve and enjoy! Store in the fridge if not eaten immediately.

Notes

*As you are opening the dough between two sheets of parchment paper, there is no need for additional flour. Do not open the dough directly with the rolling pin, as the dough is too soft and it will get stuck to the rolling pin.

** To blind bake the tartlets, place a piece of parchment paper on top and add weights on top. You can use pie weights or dried beans.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

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Black Forest Tarts

All the layers

Toppings