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Perfect Dark Sour Cherry and Valrhona Chocolate Tart with Easy Amaretto Chantilly

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A refined yet accessible dessert combining bittersweet Valrhona dark chocolate ganache, tart sour cherries, and a nutty Amaretto-spiked whipped cream. Perfect for special occasions and easy to prepare.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ⅓ cup (40g) powdered sugar
  • ¼ teaspoon fine sea salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice water
  • 7 ounces (200g) Valrhona dark chocolate, chopped (at least 70% cacao)
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh or frozen sour cherries, pitted
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional)
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 tablespoon Amaretto liqueur
  • ½ teaspoon almond extract (optional)

Instructions

  1. Make the Tart Crust: In a food processor, pulse flour, powdered sugar, and salt together. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon ice water, pulsing until dough starts to come together. Add second tablespoon water if needed.
  2. Chill the Dough: Turn dough onto a lightly floured surface, press into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Roll Out and Bake: Preheat oven to 350°F (175°C). Roll chilled dough into a 12-inch circle to fit a 9-inch tart pan. Press dough into pan, trim excess, prick bottom with fork. Chill crust in fridge for 10 minutes.
  4. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, bake an additional 10-12 minutes until golden and dry. Cool completely on wire rack.
  5. Prepare Sour Cherry Topping: In a small saucepan, combine cherries, sugar, lemon juice, and cornstarch if using. Cook over medium heat, stirring gently, until cherries soften and mixture thickens, about 5-7 minutes. Cool.
  6. Make Ganache Filling: Heat heavy cream in saucepan until just simmering. Pour over chopped chocolate in heatproof bowl. Let sit 2 minutes, stir until smooth. Stir in butter and vanilla extract until glossy. Cool slightly.
  7. Pour ganache into baked crust, smooth top with spatula. Refrigerate at least 2 hours until set.
  8. Whip Amaretto Chantilly: Using chilled beaters, whip heavy cream until soft peaks form. Add powdered sugar, Amaretto, and almond extract, whip to medium peaks. Adjust sweetness and Amaretto to taste.
  9. Assemble: Spread cooled sour cherry topping evenly over ganache. Dollop or pipe Amaretto Chantilly on top before serving.

Notes

Do not overwork dough to avoid toughness. Chill dough before and after pressing into pan to prevent shrinking. Use high-quality Valrhona chocolate for best ganache texture and flavor. Heat cream gently to avoid grainy ganache. Drain frozen cherries well to avoid excess liquid. Chill tools and cream before whipping chantilly. Let tart sit at room temperature 10 minutes before slicing if ganache is too firm. Avoid overbeating chantilly cream to prevent graininess.

Nutrition

Keywords: dark chocolate tart, sour cherry tart, Valrhona chocolate, Amaretto chantilly, chocolate ganache, easy chocolate tart, holiday dessert, elegant dessert

Find it online: https://dahliadishes.com/perfect-dark-sour-cherry-and-valrhona-chocolate-tart-recipe-with-easy-amaretto-chantilly/