Go Back
+ servings
Black Forest tart with slice taken out

Black Forest Tart

Serves 12

5 from 1 vote
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 20 mins
Course: Dessert
Cuisine: German



  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 tbsp cocoa powder
  • 1/2 cup unsalted butter chilled and cubed
  • 4 egg yolks


  • 3/4 cup dark chocolate
  • 3/4 cup milk chocolate
  • 2/3 cup unsalted butter
  • 5 large eggs, 1 separated see notes
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 cup cherry jam
  • 10 pitted cherries stalk off

Whipped Cream

  • 1 1/2 cups heavy/whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup créme fraiche


  • 1 cup pitted cherries stalks on or off
  • 1/4 cup cocoa powder



  • Add the flour, cocoa powder and powdered sugar to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form. Keep the egg whites because we’ll be using them for the meringue!
  • Turn the crumbly mixture out your workbench and bunch it together (without kneading). Form a rough disc shape and then wrap in plastic. Chill for 60 minutes.
  • Preheat your oven to 180°C / 355°F.
  • Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide. Carefully roll over the rolling pin and then transfer and unroll over a 9-inch tart tin with removable bottom. Carefully lift the dough over the tart to allow it to naturally fall into the corners of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven. Discard excess dough.
  • Place the pie tin on a baking tray. Scrunch up a large piece of baking paper and then un scrunch it. Place on the inside of the tart tin. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes. Then take it out of the oven, carefully lift out the beads using the baking paper and bake on 150°C / 300°F for a further 10 minutes. Separate one of the eggs.Brush the hot tart shell with a tin layer of egg white and set aside to cool. This will help keep the tart shell crispy.


  • Turn the oven temperature back up to 180°C fan / 355°F.
  • Add both chocolates and butter into a heatproof bow land place on top of a pot of gently simmering water. Make sure the bottom of the bowl is not touching the water. Gently stir until the two ingredients are melted and combined. Set aside to cool slightly.
  • Add the 4 whole eggs + 1 egg yolk and the sugar to a large mixing bowl. Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip until fluffy and pale. About 10 minutes. Add vanilla extract and whisk for 30 seconds.
  • Add a spoonful of the egg mixture to the chocolate mixture. Use a spatula to gently fold through. Add the chocolate mixture to the egg mixture and fold through. Sift the flour and cocoa powder into the bowl and fold through until well combined taking care to mix from the bottom as well.
  • Add the jam to the cooled tart shell and spread around evenly. Add the chocolate filling and spread evenly using a spatula or spoon.Add the cherries on top. Bake for 20-25 minutes. Allow to cool at room temperature. Chill for 2 hours.

Whipped Cream

  • Add the heavy whipping cream, crème fraiche and vanilla extract to a large mixing bowl. Use an electric mixer to whip to stiff peaks.

Let's Decorate!

  • Take the tart out of the tart tin and place on a serving plate. Add half the whipped cream and spread around. Dust with cocoa powder and use a spoon or a spatula to swirl into the cream. Add the remaining cream and repeat. Finish with cherries on top.


Tart can be stored in an airtight container for up to three days.
Eggs in the filling
You’ll use 4 whole eggs in the filling, but one egg yolk. The egg yolk is left over from the egg white you use to brush the tart shell.


Calories : 443kcal
Carbonhydrates: 45g
Protein: 5g
Fat: 29g
Saturated Fat: 17g
Trans Fat : 1g
Cholesterol: 113mg
Sodium: 15mg
Potassium : 209mg
Fiber: 4g
Sugar : 20g
Vitamin A: 642IU
Vitamin C: 1mg
Calcium: 34mg
Iron: 3mg
Nutrition Disclosure