Black Forest tart

Black Forest tart

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(9 ratings)

Prep: 45 mins Cook: 50 mins - 55 mins plus chilling


Serves 10
Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert

Nutrition and extra info

Nutrition: per serving

  • kcal382
  • fat22g
  • saturates10g
  • carbs38g
  • sugars17g
  • fibre2.7g
  • protein6g
  • salt0.5g
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  • 375g pack sweet shortcrust pastry, roughly chopped
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 50g plain flour, plus extra for dusting
  • 3 large eggs, 1 separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 75g dark chocolate, broken up
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 75g milk chocolate, broken up
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 50g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g jam
  • 85g golden caster sugar
  • couple of handfuls fresh cherries, pitted, plus extra to serve



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • icing sugar, to serve
  • crème fraîche, to serve


  1. Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.

  3. Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over – but not touching – a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.

  4. Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.

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Comments, questions and tips

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18th Feb, 2019
Stunning dessert- was made in a hurry less than 2 hrs before going to a dinner party. I used a pack of pre-made shortcrust, not sweet (as the supermarket had run) out but followed the recipe in every other respect. Used tiptrees Black cherry jam. It satisfied the brownie eating chocoholic children as well as the more sophisticated palates of their parents! Sadly - no left overs- I used fresh cherries- no alcohol and crime fraiche! Empty plates and the tart survived a bumpy 2 hr drive in the boot of the car instead of resting in the refrigerator.
20th Nov, 2016
This is a really delicious dinner party dessert that can be made the day before it's needed. Making your own chocolate pastry and using boozy cherries makes a difference! For the pastry I used the bbcgf Dark Chocolate Torte recipe, and the pastry turned out perfectly - really crisp all the way through. For the cherries I used 200g from a pack of frozen morello cherries which I defrosted and soaked in dark rum. (Cherry brandy would be good to use, or whatever favourite tipple!) Defrosted frozen cherries will be squishier than fresh cherries so they need to be handled carefully, but it saves all the hard work of pitting the cherries. After draining the cherries, I saved the rum to go in Christmas mincemeat. I used cherry jam for this recipe, and scattered the boozy cherries halfway through pouring in the filling. If making for a dinner party, it would be worth using some fresh cherries for the decoration (and sprinkled cocoa powder). At the melting chocolate stage of the recipe, cherries (with stalks on) can be half dipped in the chocolate and left to harden until ready to serve (ok the chocolate should be tempered but the tart is so delicious no one should mind!) I found the recipe quantity for the filling just right for a flan tin which was 20cm at the bottom and 4cm deep. It's very hard to wait before tucking in, but after baking you do need to do as the recipe says and allow chilling time. Many thanks for a lovely recipe.
7th Jul, 2015
I was really impressed with this recipe. I made my shortcrust from scratch adding the cocoa and vanilla at the beginning and that seemed to work well. I also used cherry jam and though I used frozen black cherries I had in the freezer rather than fresh ones, though it was equally delicious! Served with ice cream.
Frantic Flapjack
4th Jul, 2015
This was really lovely. I used cherry jam (the recipe doesn't specify which flavour to use). I messed up the pastry slightly as I used too much cocoa powder but if I made again, I would probably make chocolate pastry from scratch as I think that would give a much lighter end result. The filling was lovely though. Served with vanilla ice cream and a bowl of fresh cherries.
Frantic Flapjack
3rd Jul, 2015
Hi foodiechick19. I used cherry jam as it went with the filling.
1st Jul, 2015
Is there a particular recommendation for what type of jam to use for this recipe please, as the ingredients just say 'jam'. Thanks in advance.
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