Chocolate Cherry Tart

Chocolate Cherry Tart

Makes 1 tart

FOR THE PASTRY

FOR THE FILLING

FOR THE GLAZE

 

METHOD

MAKE THE PASTRY CASE

  1. Preheat the oven to 180C/160C Fan
  2. In a large bowl, mix the dry ingredients together and then rub in the butter to form crumbs
  3. Add the egg yolk and combine to make a ball
  4. Chill for an hour, then roll out on a floured surface to form a circle that is 1/2cm thick
  5. Transfer to a 30cm pie tin, pressing into the edges. Prick the base with a fork, cover with parchment and baking beads or rice
  6. Bake for 25-30min
  7. Remove from the oven and allow to cool completely

FOR THE FILLING

  1. Heat the cream until it starts to simmer
  2. Put the chocolate buttons into a heatproof bowl, and pour the hot cream over the buttons
  3. Leave to stand for a minute to allow the buttons to melt, and then stir until the mixture is completely smooth
  4. Gently press the cherries into the surface of the ganache and put into the fridge to set for an hour

 

FOR THE GLAZE

  1. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin.

Recipe by Cocoa Runners