This gluten free chocolate and cherry dessert is an elegant make-ahead dessert perfect for Christmas, Valentine's Day, or a dinner party. No one needs to know how easy this layered tart is to make. It features a gluten free chocolate crust, a simple layer of cherry, and is topped with a luscious glossy chocolate ganache.
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Skill Level: Advanced Beginner
Flavor Remix: Add almond extract to the cherry layer.
Allergy Watch: Gluten Free, Nut-Free
Cherry and chocolate are a classic pairing for good reason. Sweet tart cherries brighten the richness of the chocolate, so every bite tastes balanced and bold.
While I love a classic cherry pie, I want something off the beaten path and frankly, easier to make. What makes this cherry chocolate tart worth choosing is the streamlined process.
Frozen cherries release more juice than fresh, which means a smoother compote and no cherry pitting required. The tart looks dramatic with its dark, glossy top but comes together with simple stovetop steps.
The chocolate crust can be made ahead, is based on my pate sucree recipe. The cherry layer cools quickly, and the ganache sets beautifully in the refrigerator while you go about your day.
The flavor and texture feel impressive, but the method is calm and predictable, which is exactly what I want in a dessert meant for gatherings. For an extra special touch, try it with mascarpone whipped cream on top.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Cocoa Powder: Use natural or Dutch process. Both create a deep, chocolatey crust, but Dutch gives a more intense color.
- Powdered Sugar: You might be surprised, but this is the traditional sugar used for sweet pie doughs. It adds a lightness, so it doesn't have the texture of a cookie.
- Egg: I think recipes that use a full egg are generally easier, but if you want to weigh it, aim for 50 grams.
- Cherries: Frozen cherries break down faster and release more juice, giving the compote a smoother texture and deeper flavor. They're also a huge time saver since there's no pitting involved.
- Cornstarch: You can substitute arrowroot starch or potato starch, but I don't recommend thickening with GF flour.
- Chocolate: Use chopped chocolate or good quality chocolate chips. You can also use milk chocolate instead of dark chocolate.
- Heavy Cream: No substitutes, you must use heavy cream to get the right consistency.
How to Make Gluten-Free Chocolate Cherry Tart
A step-by-step visual guide for making gluten-free cherry tart with chocolate. You can skip to the recipe for the full written instructions.
Prepare the Dough
Once the flour is added, the dough will look slightly crumbly but should come together with slight pressure. Chill before rolling.
Bake the Crust
After rolling, a final chill helps the crust keep its shape during baking. Use pie weights to prevent the crust from puffing up.
Make the Cherry Compote
The cherries break down quickly. Use the juice to make a cornstarch slurry and add it back to the compote. Use an immersion blender or food processor to puree.
Prep the Ganache
Heat the cream to a simmer, but do not boil before pouring it over the chocolate. Allow it to sit for a few minutes before attempting to whisk.
Assemble
The tart crust should be fully cooled before assembly. Cooling the compote and the ganache to room temperature will make it easy to spread each layer without melting.
Recipe Tips
- Blend the cherry compote while it's still warm for the smoothest texture.
- Cool each layer fully before adding the next to prevent separation.
- Chill the crust after fitting it into the pan to prevent shrinking while baking.
- Let the tart chill uncovered for the first 30 minutes so condensation doesn't pool on top.
- A hot, dry knife glides through the layers without dragging.
Make Ahead and Storing
Make Ahead: Prepare the tart one day in advance and keep it chilled. The crust can also be baked a day earlier. And the cherry filling can be made 2-3 days in advance. Store in the fridge.
Storing: Refrigerate the tart for up to three days. Keep it covered to protect the ganache.
Freezing: Freeze dough for up to 3 months, wrapped in plastic and placed in a freezer-safe bag. Thaw overnight in the refrigerator before using. Do not freeze once assembled.
📖 Recipe
Gluten Free Cherry Tart with Chocolate Crust
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Ingredients
Cherry Compote
- 12 ounces (340 g) frozen cherries
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
Chocolate Ganache
- 8 ounces (226 g) dark chocolate chips or chopped dark chocolate
- 12 ounces (340 g) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoons kosher salt coarse
- Whipped cream and chocolate shavings for garnish
Gluten Free Chocolate Tart Crust
- 2 ⅞ cups (250 grams) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- ⅓ cup (35 grams) cocoa powder
- 9 Tablespoons (126 grams) unsalted butter softened to room temperature
- ½ cup (50 grams) powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
Gluten Free Chocolate Crust
- Mix the flour and cocoa powder, then set aside. Cream the butter in a stand mixer, then mix in the powdered sugar, salt, vanilla, and egg until smooth. Add the flour mixture on low speed until a dough forms.2 ⅞ cups 1:1 gluten-free flour with xanthan gum, ⅓ cup cocoa powder, 9 Tablespoons unsalted butter, ½ cup powdered sugar, ⅛ teaspoon kosher salt, ½ teaspoon vanilla extract, 1 large egg
- Wrap the dough, press it into a disc, and chill for 1 hour. Flour your surface, cover the dough with parchment, and roll it to one-quarter inch thick. Let it rest for a few minutes if it feels too firm.
- Fit the dough into your tart pan, trim the edges, dock it with a fork, and chill for 30 minutes. Bake at 350°F with pie weights for 18 minutes.
Cherry Tart
- While the crust is baking, make the cherry compote. Add the cherries and sugar to a small saucepan over medium heat. Cook, stirring often, until the cherries are soft and beginning to fall apart. Remove about 2 tablespoons of the juice from the pot and place it in a small bowl. Whisk in the cornstarch, then add the cornstarch mixture back to the saucepan. Let the mixture simmer for 2-3 minutes, or until slightly thickened.12 ounces frozen cherries, 2 Tablespoons granulated sugar, 1 Tablespoon cornstarch
- Remove the compote from the stovetop and let it cool slightly. Place it in a food processor or blender and purée until smooth. Set the mixture aside until it is completely cooled, about 30 minutes.
- Once the cherry compote has cooled, spread it into the bottom of the cooled tart crust. Place the tart in the refrigerator to chill while making the ganache.
- Bring the heavy cream, vanilla extract, and salt to a simmer in a small saucepan over medium heat. While the cream is heating, place the chocolate in a medium glass bowl. Once the cream has reached a simmer, remove it from the heat and immediately pour it over the chocolate. Allow the mixture to sit for 2-3 minutes. Whisk the chocolate and cream together until smooth. Allow the mixture to cool slightly, about 10 minutes.8 ounces dark chocolate chips, 12 ounces heavy cream, 1 teaspoon vanilla extract, ½ teaspoons kosher salt
- Once the ganache has cooled slightly, slowly pour it over the cherry jam, spreading it evenly over the tart crust. Place the tart in the refrigerator to chill completely and allow the ganache to fully set. For best results, chill for at least 2 hours.
- When you are ready to serve the tart, use a very hot, dry knife to cut it into 12 equal pieces. Top with whipped cream and chocolate shavings, if desired.Whipped cream and chocolate shavings for garnish
Equipment
- electric mixer or stand mixer
- tart pan
- saucepan
- food processor
Notes
Nutrition
Recipe Questions
Yes. They will need to cook down longer and you will need mash them a little to help them realease their juices.
Megan says
this was a rich. Not too sweet dessert