Cherry chocolate tart
This delicious tart recipe is the perfect example of why cherry and chocolate are a winning flavour combo. Serve this decadent tart at your next sweet occasion and prepare to impress
- 1 1/2 sheets frozen sweet shortcrust pastry
- 2 cups cherries, pitted and coarsely chopped
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1 tbsp kirsch or brandy (optional)
- 1/2 tbsp arrowroot
- 75 ml cream
- 75 g good quality dark chocolate
- Preheat oven to 180°C. Lightly grease a 10cm x 35cm loose-bottom tart tin.
- Join the pastry sheets with a dab of water, pressing firmly along the joins, to fully line the tin; trim any excess. Prick the base all over with a fork.
- Line pastry case with greaseproof paper and fill with baking beans or rice. Bake for 15 minutes; remove the paper and beans and bake for a further 10 minutes. Cool.
- While the pastry is cooking, place the cherries, lemon juice and sugar in a small saucepan. Simmer for 2-3 minutes until the cherries release their juice and begin to soften.
- Pour 1½ tablespoons of the liquid into a small bowl and set aside. Add the kirsch or brandy to the cherries. Stir arrowroot into the reserved juice to form a slurry and mix back into the cherries. Simmer, stirring, for 1-2 minutes until the liquid begins to gel. Allow to cool.
- Microwave cream in a microwave-safe bowl for 1 minute or until simmering. Stir in chocolate until melted and satiny.
- Spoon the cooled cherry filling into the pastry shell and smooth. Pour over the chocolate ganache, smooth the top and chill until the ganache has set, around 30 minutes.