This no-bake chocolate cherry tart is a delicious, decadent treat to make this Summer! The Oreo crust is topped with sliced fresh cherries and a chocolate ganache filling. There is homemade whipped cream and more sweet cherries on top!
This tart has all the flavors of a Black Forest cake! It's rich and chocolatey with juicy cherries in every bite. Unlike the traditional cake, there's no baking, no layers, no fuss.
Most chocolate cherry tarts have a baked crust, chocolate cream filling, or canned cherry pie filling. I wanted to keep this recipe simple, fresh, and full of real flavor.
The chocolate cookie crust adds crunch, the filling is made with just 2 ingredients, and using fresh cherries makes each slice taste bright and summery! It's an easy, impressive dessert that looks fancy but comes together easily.
For more cherry season recipes, try this cherry apple crisp, chocolate cherry bundt cake, chocolate cherry scones, dried cherry muffins, or cherry cinnamon rolls.
How to Make It
Step 1: Make the crust. Mix crushed chocolate sandwich cookies with melted butter. Firmly press into the bottom of a tart pan with your hands or a small measuring cup, then chill in the freezer for at least 30 minutes.
Use a metal tart tin with a removable bottom so it's easy to take the tart out later!
Step 2: Make the chocolate filling. Heat heavy cream in the microwave or on the stove until simmering, then pour it over chopped dark chocolate. Wait 1 minute, then stir to combine.
Step 3: Add the cherries. Line the crust with sliced, pitted cherries. Make sure to use sweet cherries, not sour (or tart) cherries! Sour cherries are better for cooking, while sweet cherries are best eaten fresh.
Step 4: Pour the filling on top. Smooth it out, cover with plastic wrap, and refrigerate for at least 4 hours (preferably overnight) to set.
Step 5: Make the whipped cream. Beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
Step 6: Assemble. Carefully remove the tart from the pan, then top the ganache layer with whipped cream and more cherries. Dust with cocoa powder and serve!
Expert Tips
- Prepare the pan. If your tart pan isn't non-stick, grease it with a little cooking spray or softened butter so the crust pops out easily.
- Use dark chocolate chips or baking bars for the filling. Chocolate bars will melt into the hot cream better, but this recipe is very forgiving and chocolate chips work fine. You can also use bittersweet chocolate, but I don't recommend semi-sweet because it makes the filling too thin.
- Use full-fat cream. Your heavy whipping cream should have at least 35% milk fat for the smoothest filling! Don't substitute half and half or milk because the ganache won't set up properly.
Ingredient Additions and Variations
- Use raspberries or strawberries: Swap cherries for fresh raspberries or sliced strawberries if they're more accessible or in season.
- Add almond extract: Stir ยผ teaspoon of almond extract into the ganache for a subtle cherry-almond flavor that nods to Black Forest cake.
- Add crunch: Sprinkle chopped toasted almonds or hazelnuts between the cherry and ganache layers for more texture.
Frequently Asked Questions
Yes, you can use frozen cherries. Just make sure to thaw and drain them well first so they don't make the crust soggy.
Absolutely! This cherry chocolate tart needs to chill for at least 4 hours, so it's perfect to make the night before. Just wait to top with whipped cream and cherries until serving.
Once it's fully set in, remove the tart from the pan and wrap it tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Be careful to not break the crust! You can freeze the whole tart or individual slices for up to 1 month. When you're ready to serve, let it thaw in the fridge overnight. Wait to add the whipped cream and fresh cherries until after it's thawed.
๐ Recipe
No-Bake Chocolate Cherry Tart
Equipment
- 1 food processor or blender
- 1 9-inch tart pan with a removable bottom
- 1 Electric hand mixer or stand mixer
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Ingredients
Oreo Crust
- 25 Oreos
- 6 tablespoons unsalted butter melted
Ganache Filling
- 340 grams dark chocolate chocolate chips or baking bars
- 240 grams heavy whipping cream
- 21 sweet cherries pitted and sliced
Whipped Cream
- 240 grams heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Oreo Crust
- Add Oreos to a food processor and pulse until finely crushed. Add 6 tablespoons of melted butter and pulse again until the mixture looks like wet sand.25 Oreos, 6 tablespoons unsalted butter
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for at least 30 minutes to set.
Ganache Filling
- Place dark chocolate chips or chopped chocolate in a heat-safe bowl. Microwave 1 cup of heavy cream in a separate bowl until just simmering, about 1 minute. Don't let it boil.340 grams dark chocolate, 240 grams heavy whipping cream
- Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until smooth and glossy.
- Arrange the pitted and sliced cherries evenly over the chilled crust. Pour the ganache on top and smooth it out with an offset spatula.21 sweet cherries
- Cover the tart loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is fully set.
Whipped Cream
- In a small mixing bowl, beat cold heavy cream with powdered sugar and vanilla until medium peaks form.240 grams heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Remove the tart from the pan. Top with whipped cream and extra cherries. Slice and serve cold.
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