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Black Forest tart

Black Forest tart

A star rating of 4.7 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus chilling
  • Easy
  • Serves 10

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

Nutrition: per serving


  • 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
  • 75g dark chocolate , broken up
  • 75g milk chocolate , broken up
  • 50g butter , diced
  • 140g jam
  • 85g golden caster sugar
  • couple of handfuls fresh cherries , pitted, plus extra to serve
  • icing sugar , to serve
  • crème fraîche , to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


If you haven’t got baking beans for blind-baking, use uncooked rice or dried beans instead. If you don’t have a cherry pitter, you can remove the stones with a metal piping nozzle. Simply place the nozzle on a flat surface, tip facing upwards, and firmly press the cherry onto the nozzle until the stone comes out of the top. 


For an alcoholic kick, stir a splash of kirsch and a little icing sugar into the crème fraîche. 

Goes well with

Recipe from Good Food magazine, June 2015


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A star rating of 4.7 out of 5.13 ratings

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