Description
Chocolate Cherry Heart Tarts feature a crisp buttery crust filled with rich chocolate ganache and topped with sweet-tart cherries. These elegant mini tarts are perfect for Valentine’s Day, anniversaries, or any romantic celebration, combining the deep flavor of chocolate with fresh cherry topping in a charming heart shape.
Ingredients
Tart Crust
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
Chocolate Filling
- ¾ cup heavy cream
- 1 cup semi-sweet or dark chocolate, chopped
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Cherry Topping
- 1 cup cherries (fresh, frozen, or canned), pitted
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (cornstarch slurry)
Instructions
- Prepare the Tart Crust: In a food processor, pulse together the all-purpose flour and powdered sugar until combined. Add the cold, cubed unsalted butter and pulse until the mixture becomes crumbly. Incorporate the egg yolk and 1 to 2 tablespoons of cold water, pulsing until the dough forms a cohesive ball. Chill the dough in the refrigerator for 20 minutes.
- Shape and Bake the Crust: After chilling, roll out the dough on a lightly floured surface and cut into heart shapes using a cookie cutter. Press these heart-shaped pieces into heart-shaped tart molds. Bake the crusts in a preheated oven at 350°F (175°C) for 12 to 15 minutes until the edges are lightly golden. Remove from oven and cool completely.
- Make the Cherry Topping: In a medium saucepan over medium heat, combine the pitted cherries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the cherries soften and release their juices. Stir in the cornstarch slurry and continue simmering until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
- Prepare the Chocolate Filling: Heat the heavy cream in a small saucepan until it just starts to steam, but not boiling. Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let it sit for 2 minutes to melt. Stir gently until smooth, shiny, and glossy. Mix in the vanilla extract for added aroma and flavor.
- Assemble the Heart Tarts: Spoon the smooth chocolate ganache into the cooled tart crusts, filling each about three-quarters full. Top each tart generously with the cooled cherry mixture. Place the assembled tarts in the refrigerator and chill for 30 minutes before serving to allow the filling to set.
Notes
- If you don’t have heart-shaped tart molds, use a heart cookie cutter and simply bake on a baking sheet.
- Dark chocolate pairs beautifully with cherries for a balanced, less-sweet dessert option.
- Store the tarts refrigerated in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
