• 300g shortcrust pastry
  • 50g (see above) dark chocolate
  • 200g cherries, saving a few for the top
  • 100g golden caster sugar
  • 2 eggs
  • 100g butter, melted
  • 100g plain flour
  • 100g white chocolate, finely chopped
  • 3 tbsp icing sugar


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 22-23cm tart tin. Bake it blind for 20 minutes, then remove the baking paper and beans and dry the base out by baking it for 5 minutes more. Lower the oven heat to 180C/fan 160C/gas 4.

  • STEP 2

    Melt the dark chocolate, brush it all over the base and add the cherries. Beat the caster sugar and eggs together until the mixture is fluffy, then beat in the butter in three additions. Fold in the flour and white chocolate and pour the mixture into the tart case. Bake for 40 minutes or until the top stops wobbling when you give the tin a gentle shake. Allow to cool a little until warm rather than hot.

  • STEP 3

    Remove the tart from the tin and put it on a serving plate. Mix the icing sugar with enough water to make a spoonable icing and pipe or spoon it across the tart, running it back and forth. Add the extra cherries to the top.


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