Black Forest Tart
Classic black forest flavors of chocolate, cream, and cherries in a simple and fast tart.
Servings Prep Time
12servings 15minutes
Cook Time
10minutes
Servings Prep Time
12servings 15minutes
Cook Time
10minutes
Ingredients
Crust
  • 1 1/4cups all-purpose flour
  • 1/2cup powdered sugar(confectioner’s sugar)
  • 1/4cup cocoa powder
  • 1 1/2sticks unsalted buttersoftened (3/4 cup or 12 Tablespoons)
Filling
  • 8ounces cream cheesesoftened
  • 1/2cup sugar(granulated)
  • 1teaspoon vanilla extract
Topping
  • 1/4cup chocolate chips(or chocolate shavings)
  • 1/3cup cherry pie filling
  • fresh cherries(optional)
Instructions
  1. Preheat oven to 350F.
  2. Using a food processor, combine the powdered flour, sugar, cocoa powder, and butter. Blend just until the mixture forms a ball.
  3. Press the dough into the sides and bottom of a 9-10 inch tart pan. Pat to make the crust even.
  4. Bake the crust until it is just cooked through, approximately 10 minutes. You can test it with a toothpick like a cake. Remove from oven and set aside to cool.
  5. Make the filling by adding the cream cheese, sugar, and vanilla in a small bowl. Beat until smooth.
  6. When the crust is cooled, spoon the cream cheese mixture into the tart shell and spread out evenly. It is important that the crust is cool so that the filling does not melt from the heat.
  7. Spoon the cherry pie filling into spoonfuls across the cream cheese mixture. Hold a spatula or butter knife vertically in the filling and gently drag it through the cream cheese, creating a swirl effect.
  8. Decorate with the chocolate chips or chocolate curls. (To make chocolate curls, use a peeler on a bar of chocolate). Chill until ready to serve.
Recipe Notes

Double the filling portion of the recipe if you want a filling-heavy tart.

I love to use a rectangle tart pan which you can find hereSquare, long skinny rectanglesor the traditional circle pan shapes also work.

Pie tart pans vary in size, typically 9-12 inches.  You can use any sized pan that you have, but the crust will be either thicker or thinner and cook time of the crust will vary slightly.

You can use just the cherry pie filling, just fresh cherries, or both.  Fresh cherries will be more tart than the pie filling and not give you a swirl.  You can get a cherry pitter online here!

https://www.threeolivesbranch.com/recipe/black-forest-tart/