Serves 6-8
PASTRY
250ml flour
80g butter, cubed
30ml castor sugar
1 egg yolk
Ice water to mix
FILLING
200g dark chocolate
200g milk chocolate
200ml cream
30ml cherry liqueur
TOPPING
400g tinned black cherries
15ml custard powder mixed with a little water
30ml castor sugar
15ml cherry liqueur
Fresh or maraschino cherry to decorate
Cream to decorate
PASTRY:
Put the flour in a bowl.
Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
Mix in the castor sugar.
Add the egg yolk and enough ice water to bring the dough together.
Knead lightly until smooth.
Wrap in plastic and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface and line a 20cm pie plate.
Prick the base, line with some baking paper and weigh it down with dried beans or baking beads.
Bake blind at 180C for 10-15 minutes or until pale golden, Remove the paper and beans and return to the oven to dry out the base.
Remove and cool.
FILLING:
Combine all the ingredients in a glass bowl and microwave on the lowest setting for 3 minutes until melted and smooth.
Pour the filling into the cooked pastry base.
Refrigerate until set.
TOPPING:
Drain the cherries.
Put the liquid into a glass bowl.
Microwave on high for 2 minutes.
Stir in the custard powder mix and return to the microwave and cook on full power for a minute or until boiling and thickened.
Remove and stir in the castor sugar and liqueur.
Cool slightly.
Spoon over the chocolate filling and arrange cherries on top and decorate with whipped cream.
NOTE: to save time you can buy ready made shortcrust pastry or you can make your favourite biscuit base.
This tart can also be made in individual tart pans.
