cherry tart



  • 1 x 220g pkt frozen unbaked sweet shortcrust flan case
  • 125ml (1/2 cup) pouring cream
  • 70g good-quality dark chocolate, coarsely chopped
  • 2 tablespoons caster sugar
  • 1 egg, lightly whisked
  • 1 teaspoon vanilla essence
  • 1 x 415g can Stoneless Black Cherries in Syrup, drained
  • Cocoa powder, to dust


Step 1


Preheat oven to 180°C. Place the flan case on a baking tray. Bake for 5 minutes.

Step 2

Meanwhile, place the cream, chocolate and sugar in a microwave-safe bowl. Heat on Medium/500watts/50%, stirring once, for 1-2 minutes. Set aside for 1 minute to stand. Stir until chocolate melts. Set aside for 5 minutes to cool. Whisk in egg and vanilla.

Step 3

Pat the cherries dry with paper towel. Arrange in the flan case. Pour over the chocolate mixture. Bake in oven for 20-25 minutes or until the filling is set. Set aside to cool completely. Place in the fridge for 2-3 hours to chill.

Step 4

Dust with cocoa powder to serve.

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