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Choc-cherry tart
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Prep Time:
110 minutes
Cook Time:
25 minutes
Total Time:
135 minutes
Decadent chocolate tart with cherry and coconut. Inspired by the beloved Aussie treat, Cherry Ripe.
Ingredients:
  • 300g packet dark chocolate shortcrust pastry, thawed (see note)
  • 265g canned cherries
  • 55g caster sugar
  • 200g chopped red glace cherries
  • 7.50 gm arrowroot
  • 70g shredded coconut
  • 150g dark chocolate, chopped
  • 40.40 gm pure (thin) cream
Instructions:
  • Heat up your oven to 180°C.
  • Prepare the tart pan by lining it with the pastry, then prick the pastry with a fork and chill for 10 minutes. Line the chilled pastry with baking paper and fill it with pastry weights or uncooked rice. Bake for 10 minutes, remove the baking paper and weights, and bake for an additional 5-7 minutes until the pastry is dry and crisp on the surface. Let it cool before using.
  • While the morello cherries are draining, save 1/2 cup (125ml) of the syrup. Combine the caster sugar, drained morello cherries, glace cherries, and reserved syrup in a saucepan over medium heat. Let it simmer for 5 minutes. Take out 2 tablespoons of liquid and blend it with arrowroot until smooth. Add the arrowroot paste back to the pan, simmer for 1 minute until thickened, stirring constantly. Transfer the mixture to a bowl and refrigerate for 20 minutes to cool.
  • After the cherry mixture has cooled, gently combine the coconut with it. Pour this delicious mixture into the tart case and chill in the refrigerator for 1 hour to set.
  • Melt chocolate and cream together in a small saucepan over low heat, stirring until smooth. Once melted, remove from heat and cool ganache to room temperature before spreading over the tart.
  • Use a fork to create decorative lines on the ganache, then slice and serve.

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