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If you’re looking for a dessert that is both elegant and simple to make, look no further than this Cherry & Chocolate Puff Pastry Tart! With a flaky pastry base topped with sweet cherries and rich chocolate, this tart is the perfect ending to any meal, or even just a delightful afternoon treat.
This recipe is special not only for its delicious flavors but also for its ease of preparation. Whether you’re hosting a gathering or want to indulge your sweet tooth, this tart is sure to impress your guests and satisfy your cravings. Plus, with fruit and dark chocolate, it’s a dessert that offers a touch of healthiness amidst the indulgence!
Why This Tart Stands Out
The combination of tart cherries and luscious dark chocolate creates a balance of flavors that leaves your taste buds dancing. The puff pastry provides a delightful crunch, while the cherry filling adds a juicy, vibrant twist. This recipe is also incredibly versatile—feel free to swap out cherries for berries of your choice, or use almond extract for a different flavor profile!
Ready to Bake? Let’s Get Started!
Now, let’s dive into making this delectable Cherry & Chocolate Puff Pastry Tart!
Ingredients
- 1 frozen puff pastry sheet, thawed
- 2 cups fresh or frozen cherries, pitted
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 4 oz. dark chocolate, melted
- 2 teaspoons coconut oil
- Additional fresh cherries, for serving
- Flakey sea salt, for sprinkling
Directions
- Preheat the oven to 400° F and line a rimmed baking sheet with a piece of parchment paper.
- Roll out the puff pastry sheet into a rectangle onto the prepared baking sheet. Using a knife, score a 1/2-inch border on the sides of the puff pastry, making sure not to cut all the way through. Using a fork, prick the puff pastry inside the border.
- Place the puff pastry into the oven and bake for 15 minutes or until lightly browned.
- In the meantime, combine the cherries and sugar in a small saucepan and place over medium heat.
- In a small bowl, whisk the cornstarch with the water until smooth and set aside.
- Allow the cherries to simmer for 5-6 minutes, then stir in the cornstarch slurry and continue cooking until lightly thickened, around 3-4 minutes. Remove from heat.
- Remove the puff pastry sheet from the oven and spread the cherry mixture inside the border of the puff pastry.
- Return the tart to the oven and bake until the edges are deeply golden-brown and the cherry filling is bubbly, another 15 minutes.
- Stir the coconut oil into the melted chocolate and drizzle the chocolate all over the cherry tart. Top with flakey sea salt and additional fresh cherries.
- Enjoy!
Serve this beautiful tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. Have you tried making a Cherry & Chocolate Puff Pastry Tart? Share your experience and let us know how it turned out in the comments below!
