Desserts Recipes - White Chocolate Cherry Tart Recipe

Ingredients

Serves 6-8

• 2 eggs

• 40 g/1 1/2 oz caster sugar

• 150 g/5 oz white chocolate, finely chopped

• 300 ml/1/2 pint double cream

• 500 g/1 lb fresh black or red cherries or 1 kg/2 lb canned cherries, drained

• ground cinnamon, for dusting

Pastry:

• 175 g/6 oz plain flour

• 1/2 teaspoon ground cinnamon

• 125 g/4 oz unsalted butter

• 25 g/1 oz caster sugar

• 2-3 teaspoons cold water

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Method:

1. First make the pastry. Sift the flour and cinnamon into a bowl. Add the butter, cut into small pieces, and rub in with the fingertips until the mixture resembles fine breadcrumbs.

2. Add the sugar and enough water to mix to a firm dough. Wrap and chill for 30 minutes.

3. Roll out the dough on a floured surface and use to line a 23 cm/9 inch x 2.5 cm/1 inch deep loose-based flan tin. Trim off the excess pastry around the rim.

4. Line the pastry case with grease proof paper and fill with baking beans. Bake 'blind' in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Lift out the grease proof paper and baking beans and bake for a further 5 minutes. Reduce the oven temperature to 180°C (350°F), Gas Mark 4.

5. Meanwhile, make the filling. Beat together the eggs and sugar. Heat the chocolate and cream gently in a small heavy-based saucepan until the chocolate has melted. Pour over the egg mixture, stirring constantly.

6. Stone the cherries, if using fresh, or thoroughly drain the canned cherries. Arrange in the flan case. Pour the chocolate mixture over the cherries.

7. Bake in the oven for about 45 minutes until the chocolate cream is set. Dust with cinnamon and serve warm.