Chocolate and cherry tart
- 300g savoury shortcrust pastry
- 420g dark chocolate
- 280g butter
- 3 eggs
- 5 egg yolks
- 90g castor sugar
- 200g cherries, pitted
This tart will last for three to four days out of the fridge in a cool spot but is incredible served warm from the oven.
Method
Roll pastry to half-centimetre thickness and line a 23-centimetre tart shell. Rest overnight in the fridge or for at least 1 hour. Preheat oven to 160C.
Blind bake tart shell until pastry is cooked through, about 25 minutes. Turn oven down to 140C. Gently melt chocolate and butter and stir to combine well. Place eggs, yolks and sugar in a mixer and whisk on high until light and fluffy. Fold through chocolate untilwell combined. Place cherries in bottomof tart shell, pour over chocolate mix and bake until risen in the centre, about 45 minutes.
Remove to a cooling rack and serve warm or at room temperature with cream or ice-cream.
Serves 8
