Dark Sweet Cherry Jam Chocolate Ganache Tart 🍫

A luxurious, bakery-style tart with a crisp chocolate crust, lush Piñon Pantry’s Dark Sweet Cherry Jam center, and velvety dark chocolate ganache. It’s simple to make, dramatic to serve, and an absolute cherry-chocolate lover’s dream.

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🍽️ Servings: 8

⏱️ Total Time: ~2.5 hours (mostly chilling)

📦 Make Ahead: Best made a day ahead for easy slicing

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🧈 Ingredients

Chocolate Tart Crust

• 1 1/4 cups all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1/2 cup powdered sugar

• 1/4 tsp salt

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 1 large egg yolk

• 1–2 tbsp cold water

Cherry Jam Filling

• 3/4 cup dark sweet Piñon Pantry’s Dark Sweet Cherry Jam (homemade or high-quality store-bought)

• Optional: 1 tbsp Kirsch (cherry liqueur) or balsamic vinegar for complexity

Dark Chocolate Ganache

• 8 oz dark chocolate (60–70%), chopped

• 3/4 cup heavy cream

• 1 tbsp butter (for shine)

• Pinch of sea salt

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🧑‍🍳 Instructions

🔹 Step 1: Make the Chocolate Tart Crust

1. In a food processor (or by hand), mix flour, cocoa powder, powdered sugar, and salt.

2. Add butter and pulse until crumbly.

3. Add egg yolk and cold water; mix until dough just comes together.

4. Press into a 9-inch tart pan (with removable bottom). Prick the base with a fork.

5. Chill for 30 minutes.

6. Bake at 350°F (175°C) for 18–20 minutes. Cool completely.

🔹 Step 2: Add Cherry Jam Layer

1. Stir Piñon Pantry’s Dark Sweet Cherry Jam with Kirsch or balsamic if using.

2. Spread evenly over cooled crust.

3. Chill while preparing ganache.

🔹 Step 3: Make the Ganache

1. Heat cream in a small saucepan until just steaming (not boiling).

2. Pour over chopped chocolate in a bowl. Let sit 2 minutes.

3. Stir until smooth; add butter and salt.

4. Pour ganache over cherry jam layer. Tilt pan to spread evenly.

🔹 Step 4: Chill and Serve

1. Chill tart for at least 2 hours (or overnight) until ganache is set.

2. Slice with a warm knife for clean cuts.

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✨ Optional Garnishes

• Fresh cherries (halved or whole)

• Shaved dark chocolate or cocoa nibs

• Edible gold leaf for drama

• Sea salt flakes

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💡 Tips

• Use a pâte sucrée or cookie crust if you want something lighter than cocoa crust.

• Can be made gluten-free with a 1:1 GF flour blend.

 

BUY Piñon Pantry’s Dark Sweet Cherry Jam