Cherry Dark Chocolate Ganache Tart with Pretzel Crust

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Meet your new favorite dessert!! This Cherry Dark Chocolate Ganache Tart with Pretzel Crust is a decadent yet light tart that will keep you coming back for more! One slice never seems to be enough.

We can’t stop thinking about this cherry dark chocolate ganache tart with pretzel crust. It is the most decadent treat for a special occasion and is sure to leave everyone asking for the recipe! A smooth chocolate ganache layered over dried cherries and cherry preserves, held within a pretzel crust to make a delicious sweet and salty pie.

This pie has been in our recipe catalog for several years and is one that we continue to come back to every year. Why? Because believe us when we say that this flavor and texture combination is irresistible!! We always enjoy making this tart around Valentine’s day as a festive treat, but it can be enjoyed during any season. This recipe is always favorite between our friends and families and we know it will be with yours too!

Cherry Dark Chocolate Ganache Tart with Pretzel Crust

What’s in this Recipe?

Dark Chocolate Chips: It is important you do use dark chocolate chips for the ganache in this recipe. Dark chocolate chips are going to give your ganache a rich flavor without making the chocolate filling too sweet.

Full Fat Coconut Milk: Full Fat coconut milk add creaminess to the ganache. Some ganache recipes will call for using heavy cream, but our personal preference is to swap for full fat coconut milk. It provides the same texture and you can’t taste the coconut in the finished pie. If heavy cream is what you have on hand, you can opt for that.

Espresso Powder: A dash of espresso powder is a secret ingredient! Did you know that espresso powder can help accentuate the chocolate flavor in recipes? A little does a lot, so all you will need is a dash.

Dried Cherries: Finely chopped dried cherries are sprinkled on top of the cherry preserve layer. The dried cherries add a nice texture and a stronger cherry flavor to the tart.

Cherry Preserves: A thin layer of cherry preserves is spread on the pretzel crust at the bottom of the pie before layering the dried cherries and dark chocolate crust. We always use Bon Mamman Cherry Preserves , but you can opt for homemade or another store-bought brand.

Tiny Twist Pretzels: Tiny twist pretzels are crushed and processed with chilled butter to create a crunchy salty crust that balances the richness of the pie so well.

Salted Butter: Chilled salted butter is processed in a food processor to create the crust. We prefer salted butter for this recipe because it adds an even saltier flavor to the crust.

How to Make Cherry Dark Chocolate Ganache Tart with Pretzel Crust

Make the Crust…

Start by preheating the oven to 350^oF and prep your first tart layer, the crust! Toss pretzels, chilled butter and a little bit of brown sugar into a food processor. Pulse to start to break up the pieces and then blend until the pretzels are a sandy texture and the butter is incorporated.

Once you have reached a fine crumb, scoop the crust mixture our of the processor and into a pie pan. Using your fingers, press the pie crust around the bottom of the pan and the edges. Make sure your crust is even all around. Place the crust-lined pie pan into the oven to bake for 15 minutes. This will cook and solidify the crust. Once cooked, remove from the oven and cool for 10-15 minutes.

Make the Ganache Filling…

While your crust is cooling, you have just enough time to make your ganache filling! In a small saucepan over medium heat, warm your coconut milk until it is simmering. Once it starts to bubble, remove from heat. Pour dark chocolate chips and sprinkle of espresso powder into a mixing bowl. Take your hot coconut milk and slowly pour over the chocolate chips. They will start to melt immediately. Take a whisk and whisk until all chocolate clumps are removed and the mixture is smooth.

Now we can assemble the pie! Start by spreading a layer of cherry preserves in a thin, even layer on the bottom of the crust. Sprinkle chopped dried cherries over the top of the preserves. Next, pour the chocolate ganache mixture over your tart. Lightly shake to move any air bubbles up to the top. Using a knife or fork, pop any larger bubbles that rise to the top.

Place in the oven to chill for 2-4 hours. Once your pie has set, slice and enjoy! Grab a slice before it’s gone, because trust us! It will go fast!

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