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A slice of chocolate and cherry pie topped with whipped cream sits on a white plate, with another slice and the pie in the background.

Gluten Free Cherry Tart with Chocolate Crust

This gluten free cherry tart combines a smooth cherry compote, glossy chocolate ganache, and a tender chocolate tart crust. Frozen cherries make the filling easy and flavorful, and the chocolate crust is easy to make. Great for Valentine’s Day, holidays, or entertaining.
Prep Time 15 minutes
Cook Time 35 minutes
Chill and Cooling Time 4 hours 10 minutes
Total Time 55 minutes
Servings 12

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.
  • 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.
  • 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.
  • 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.

Equipment

  • electric mixer or stand mixer
  • tart pan
  • saucepan
  • food processor

Notes

I don't recommend dairy-free substitutions for this recipe.