Sherry cherry and chocolate tart

With an easy shortcrust pastry base, sherry-infused morello cherries and a crumbly choc-almond topping, this Spanish-inspired tart recipe makes the perfect dessert idea. Serve it up with double cream.
sherry cherry and chocolate tart recipe
1H 15M



1.Line a 24cm round loose-based flan tin with pastry. Prick the surface of the pastry with a fork; refrigerate for 20 minutes.
2.Meanwhile, preheat the oven to 180°C (160°C fan-forced).
3.Halve the cherries and remove any seeds. Put the cherries into a saucepan with the sherry and cook for 10 minutes or until the liquid has completely reduced and the cherries are glossy. Remove from the heat.
4.Line the tart case with baking paper and baking weights or dried beans or rice. Bake for 10 minutes, or until pastry is just golden. Remove the paper and baking weights and bake for a further 5 minutes.
5.Combine the almond meal, flour, egg, sugar, rind, vanilla and cinnamon in a medium bowl and stir to a thick paste.
6.Spoon the cherry mixture over the base of the tart case; scatter with the chocolate. Add spoonfuls of the almond mixture to cover. Spread the mixture with a fork; sprinkle with the extra sugar. Bake for 30 minutes or until golden brown.
7.Remove from oven; cool in tin. Dust with sifted icing sugar and serve with double cream or ice-cream.

Not suitable to freeze or microwave. Test kitchen tip: We used Careme vanilla bean shortcrust pastry, available from some delis and gourmet food stores. If unavailable, use shortcrust pastry from supermarkets; you will need two sheets. Cut the second sheet in half and press to join pastry to two adjoining sides.


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