This gorgeous and indulgent no bake Black Forest Tart features a buttery biscuit base, a cherry jam and dark chocolate ganache filling, whipped cream and fresh cherries. It's a perfect make in advance dessert for sharing with family and friends, and would make an impressive centerpiece to end a meal or a dinner party. This recipe is so simple to make too with no baking involved. If you love cherry and chocolate together you will adore this tasty treat!
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Ingredient Tips & Equipment Information
- You can use either butter or a baking spread for the biscuit base.
- I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
- Make sure to use double cream for the ganache filling, single cream will not work.
- I used a 9" loose bottomed tart tin for this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Black Forest Tart
To make the base, crush the biscuits into crumbs either using a food processor or bashing them up with the end of a rolling pun. Mix them with the melted butter and press into a loose bottomed tart tin. Place in the fridge to chill and set.
Spread the cherry jam over the biscuit base. Make the ganache by heating up the double cream, adding the dark chocolate and stirring until the chocolate is fully melted and you have a smooth and glossy mixture. Pour the ganache over the jam and smooth it into an even layer. Put the tart into the fridge to set. Once fully set, decorate with whipped cream, fresh cherries and dark chocolate shavings.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the tart last for and can it be frozen?
The tart should be stored in the fridge and will last for 3 days. Unfortunately this recipe is not suitable for freezing.
Can you make this recipe with a pastry base?
Yes, you can follow the shortcrust pastry recipe used in my Bakewell Tart recipe. Or if you'd like a chocolate pastry base, you can use the recipe from my Vegan Chocolate Tart.
How do you remove the tart from the tin?
To remove the tart from the tin, place it onto a can (of beans, soup etc), then gently pull the sides of the tart tin downwards. Take the tart (still attached to the base of the tin) off the can. Use a palette knife to gently loosen the base, then slide it onto a serving plate.
Can this recipe be made gluten free?
You can make this recipe gluten free by using gluten free biscuits for the base. Most shops, especially larger stores, will stock gluten free biscuits. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
To make this tart dairy free, replace the double cream with coconut milk and make sure the chocolate you use is dairy free. You will also have to replace the whipped cream with a whipped soy or coconut cream and use a dairy free spread for the biscuit base. Check my Vegan Chocolate Tart recipe for more details on how to make a dairy free chocolate ganache filling. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.
More tips for making the Black Forest Tart:
- Even though cherry jam is usually used for black forest, you could use a different jam for this recipe such as raspberry or strawberry.
- If fresh cherries aren't available, you could decorate the tart with glace cherries instead.
- A US cup measure or a shot glass make handy tools for pressing the biscuit base into the tin and up the sides evenly.
- If the ganache splits, add a splash of milk and whisk it vigorously to bring it back.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- 9" tart tin
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Dark chocolate
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Black Forest Tart
Ingredients
For the biscuit base
- 275 g Digestive biscuits crushed
- 135 g Butter or baking spread melted
For the filling
- 200 g Cherry jam
- 275 ml Double cream
- 275 g Dark chocolate
For the decoration
- 150 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- 8 Fresh cherries
- Dark chocolate shavings
Instructions
- To make the base use a food processor to whizz up the digestive biscuits into crumbs, or you can put them in a bowl and bash them gently with a rolling pin
- Mix the melted butter into the biscuit crumbs and press them into a loose bottomed 23cm/9" tart tin covering both the base and sides. Put the biscuit base in the fridge for 30 minutes to set and firm up
- Spread the cherry jam out into an even layer over the biscuit base
- To make the chocolate ganache, warm the double cream up in a pan on a low heat, give it a stir regularly. Take the cream off the heat when it starts to steam. Add the chocolate to the cream and leave it for a couple of minutes, then stir until it all melts together
- Pour the ganache into the biscuit base over the cherry jam. Gently spread it out and smooth the top using a small palette knife. You can also tap the tin very gently on the work surface to even out the ganache and remove any air bubbles. Put in the fridge for at least 4 hours, or ideally overnight, to set
- When ready to serve, remove the tart from the tin, whip up the double cream with the icing sugar and vanilla extract and pipe it around the edges of the tart. Add fresh cherries and dark chocolate shavings (I use a potato peeler to create these)
- Serve immediately. Store leftovers in the fridge and eat within 2-3 days
Notes
- You can use either butter or a baking spread for the biscuit base.
- I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
- Make sure to use double cream for the ganache filling, single cream will not work.
- I used a 9" loose bottomed tart tin for this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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