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Choc-cherry tarts
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Cherry Ripe tart - a beautiful dessert fusion!
Ingredients:
  • 150g (1 cup) plain flour
  • 80g butter, chilled, chopped
  • 20.00 gm cocoa powder
  • 10.00 gm caster sugar
  • 1 egg
  • 400ml chocolate-flavoured thick cream
  • Cocoa powder, to dust
  • 75g Cherry Ripe bar, thinly sliced diagonally
  • 85g (1 cup) desiccated coconut
  • 125ml (1/2 cup) sweetened condensed milk
  • 65g (1/3 cup) chopped maraschino or glace cherries
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced. 2. Grease six 2cm-deep, 10cm (top measurement) loose-bottomed fluted flan tins with melted butter. 3. Use a food processor to blend flour, butter, cocoa, and sugar into fine breadcrumbs. 4. Add an egg and blend until mixture forms a dough. 5. Transfer the dough to a lightly floured surface and knead until smooth.
  • Divide the dough into 6 equal portions and roll each portion until it's 4mm thick. Use the rolled-out pastry to line the tins, pressing gently into the fluted edges. Trim off any extra pastry. Place the tins on a baking tray. Line the pastry bases with baking paper and fill them with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights and bake for an additional 5 minutes. Allow the pastry to cool completely before moving on.
  • Mix together the filling ingredients in a bowl, then distribute evenly among the pastry cases.
  • Whip the cream in a bowl using electric beaters until stiff peaks form. Spoon the cream mixture into the tarts, sprinkle lightly with cocoa powder, and top with the Cherry Ripe slices.

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