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Slice of Black Forest Tart topped with whipped cream and cherry compote on a black dessert plate

Black Forest Tart

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Rich chocolate mousse and sweet cherry filling come together in an elegant no-bake tart everyone will remember.
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Baked Goods, Dessert
Cuisine: American, European
Calories: 505

Ingredients
  

  • 10 ounces fresh or frozen cherries pitted if needed and finely chopped
  • cup granulated sugar for sweetening the cherries
  • 1 tablespoon cornstarch mixed with water into a slurry
  • 1 tablespoon water for dissolving the cornstarch
  • 18-24 chocolate sandwich cookies finely crushed
  • 3-4 tablespoons unsalted butter melted
  • 9 ounces semi-sweet chocolate chips or finely chopped baking chocolate
  • cups heavy whipping cream well chilled and divided
  • ½ cup powdered sugar sifted for smooth whipping

Method
 

  1. Finely chop the cherries, then stir them with the sugar and the cornstarch slurry in a saucepan. Cook over medium heat, stirring often, until thick and glossy like pie filling. Transfer to a bowl and cool completely.
  2. Blend the chocolate sandwich cookies into fine crumbs, then mix with the melted butter until evenly coated.
  3. Press the crumb mixture firmly across the bottom and slightly up the sides of a tart pan using the bottom of a measuring cup for an even layer.
  4. Freeze the crust for 10 minutes or refrigerate for 20 minutes until firm enough to hold its shape.
  5. Place the chocolate together with ¾ cup of the heavy cream in a heatproof bowl set over gently simmering water. Stir until completely smooth, then remove from the heat and let cool until no longer warm but still fluid.
  6. Spread a thin layer of the cooled chocolate mixture over the chilled crust, reaching the edges to create a moisture barrier. Refrigerate while preparing the mousse, and chill the remaining ganache until it reaches room temperature.
  7. Whip the remaining heavy cream with the powdered sugar until stiff peaks form while the cream still looks smooth and glossy. Reserve about one-third of the whipped cream for decorating and refrigerate it.
  8. Fold one-third of the remaining whipped cream into the cooled ganache to lighten it, then gently fold in the rest until a smooth chocolate mousse forms without deflating the cream.
  9. Spread a thin, even layer of the cooled cherry compote over the crust, reserving a little for garnish if desired.
  10. Spoon the chocolate mousse over the cherry layer and smooth the top evenly with an offset spatula.
  11. Refrigerate the tart for about 1 hour and 20 minutes, or until the mousse is fully set and slices cleanly.
  12. Pipe or spoon the reserved whipped cream onto the chilled tart and garnish each serving with the remaining cherry compote before serving.

Nutrition

Serving: 145gCalories: 505kcalCarbohydrates: 39gProtein: 5gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 92mgSodium: 180mgPotassium: 255mgFiber: 3gSugar: 25gVitamin A: 1210IUVitamin C: 4mgCalcium: 62mgIron: 3mg

Notes

Every bite combines silky chocolate, juicy cherries, and a crisp cookie crust for a dessert that feels wonderfully special. Make it ahead for effortless entertaining or a memorable family celebration.

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