Recipe
Chocolate Cherry Tart
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Method
- Step 1Preheat the oven to 180C/160C Fan
- Step 2In a large bowl, mix the dry ingredients together and then rub in the butter to form crumbs
- Step 3Add the egg yolk and combine to make a ball
- Step 4Chill for an hour, then roll out on a floured surface to form a circle that is 1/2cm thick
- Step 5Transfer to a 30cm pie tin, pressing into the edges. Prick the base with a fork, cover with parchment and baking beads or rice
- Step 6Bake for 25-30min
- Step 7Remove from the oven and allow to cool completely
- Step 8Heat the cream until it starts to simmer
- Step 9Put the chocolate buttons into a heatproof bowl, and pour the hot cream over the buttons
- Step 10Leave to stand for a minute to allow the buttons to melt, and then stir until the mixture is completely smooth
- Step 11Gently press the cherries into the surface of the ganache and put into the fridge to set for an hour
- Step 12Heat 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
Ingredients
- For the pastry
- 250g plain flour
- 80g caster sugar
- 100g butter (cubed and at room temperature)
- 1 egg yolk
- For the filling
- 500g cherries, pitted
- 300g dark chocolate buttons
- 150ml double cream
- For the glaze
- 3 Tablespoons Black Cherry Jam (optional)
