A beautifully simple dessert that uses the classic combination of cherry and chocolate, these little tartlets can be made in advance and are perfect for impressing at a dinner party…
FOR THE PASTRY
- 175g plain flour, sifted
- Pinch of salt
- 85g chilled butter, diced
- 85g caster sugar
- 3 egg yolks
FOR THE FILLING
- 350g fresh cherries
- 3 tbsp sugar
- 1 tbsp kirsch
- 250g dark chocolate, roughly broken
- 225g whipping cream
YOU WILL NEED
- 4 small tartlet tins
- To make the pastry, place the flour and salt in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs then stir in the sugar. Make a well in the centre, add the yolks and use your fingers to mix. Bring the mixture to a soft dough, adding a little water if needed. Shape into a ball, wrap in cling film and refrigerate for 30 mins.
- Meanwhile, begin making the filling. Reserve 12 cherries to decorate, stone the rest and place into a pan with the sugar and kirsch. Simmer until tender then set aside.
- Preheat the oven to 190C/gas 6.
- Lightly flour a work surface, roll out the pastry and cut four circles to fit the tartlet tins. Transfer to the tartlet tins, prick the bases with a fork and bake blind for 7–8 mins, or until pale and golden. Remove from the oven and leave to cool.
- Place the chocolate into a heatproof bowl and melt over a pan of simmering water. Do not let the base of the bowl touch the water. Dip the bases of the reserved cherries into the chocolate, and place onto a sheet of baking parchment to set.
- Heat the cream in a small pan until almost boiling, then pour over the remaining melted chocolate, stirring until smooth and glossy. Leave to cool until slightly thickened.
- Divide the cherry mixture between the pastry cases and top each with the chocolate ganache. Leave to set slightly then decorate with the reserved chocolate cherries.