CHOC-CHERRY TARTS
Equipment
Ingredients
- 8.8 oz plain chocolate biscuits (or use this Gluten-free Chocolate Cookies recipe and halve it)
- 4.4 oz butter, melted
- 28-35 oz cherries
- 2 Tbsp kirsch (or brandy)
- 1/4 cup icing sugar, divided
- 150 g white chocolate
- 10.5 oz mascarpone (at room temperature)
- 1/2 cup cream (whipped to soft peaks)
Instructions
- Lightly grease 8 x 10cm (3-4 inch) (mine were 11cm) fluted, loose-based flan tins. Preheat the oven to 190°C (375°F).
- Process biscuits in a food processor until they resemble fine breadcrumbs. Add melted butter and process to combine (use only enough butter to bind the mixture together when pressed between the fingers). Divide mixture between tins and press firmly over bases and sides. Freeze any left-over crumbs for a delicious dessert topping.
- Bake in preheated oven for about 8-10 minutes – the aroma filling the kitchen will let you know when it’s ready; be careful not to burn them. Take the tarts out of the oven and leave them to cool on a wire rack. When sufficiently cooled, transfer them in their tins to the fridge to firm up.
- Meanwhile, pit cherries and transfer to a bowl. Add kirsch, 1 tbs of the icing sugar and stir to combine. Set aside, stirring occasionally.
- Melt chocolate in a heatproof bowl over a saucepan of simmering water and put aside to cool a little.
- Beat mascarpone and remaining icing sugar in a separate bowl until smooth.
- When the chocolate is cooled, add it to the mascarpone and whisk well till combined. Fold in the whipped cream. If not using immediately, refrigerate.
- Drain the cherries, retaining the liquid (if you don’t have enough liquid for serving purposes, you can always add a little orange juice and/or extra kirsch). Add the liquid to a small saucepan on a moderately low heat and stir for a minute or two at a gentle simmer until the juice thickens slightly. Reserve for serving.
- Take the biscuit bases out of the fridge. Carefully remove the bases from the tins (I set the tins on an upturned glass and gently pull down the tin sides) and set on serving plates. Spoon the chocolate mixture into the cases. Top with cherries and drizzle with a little of the cherry syrup to serve.
Tried this recipe?Let us know how if you liked it in the comments below!