cake

White chocolate cherry tart
1. 

PASTRY
175g plain flour, plus extra for dusting
Half a tsp ground cinnamon
125g unsalted butter, chilled and diced
25g golden caster sugar

FILLING
2 eggs
40g golden caster sugar
150g white chocolate, finely chopped
300ml double cream
450g black or red cherries, or use 2 x 425g tins pitted black or red cherries
ground cinnamon for dusting

To make the pastry sift the flour and cinnamon into a bowl. Add the butter and rub in until it resembles fine breadcrumbs. Stir in the sugar and add iced water (2-3 tsp) to mix to a firm dough. Turn the dough out onto a lightly floured surface and knead briefly. Wrap in foil and chill for 30 minutes.

Heat the oven to 180C. Roll the dough out on a lightly floured surface and use to line a 23cm x 2.5cm deep loose-bottomed tart tin. Trim off the excess pastry around the rim. Line the tart case with foil, fill with baking beans and cook for 10 minutes. Remove the foil and beans and bake for a further 10 minutes. Reduce the oven temperature to 160C.

Meanwhile, to make the filling, beat the eggs with the sugar. Put the chocolate in a heatproof bowl, then heat the cream in a small saucepan, pour over the chocolate and stir until the chocolate has melted. Pour the chocolate mix over the egg mixture, stirring constantly.

Pit the cherries, if using fresh, or thoroughly drain the tinned cherries. Arrange in the tart case and pour the chocolate mixture over the cherries. Bake in the oven for about 45 minutes until the chocolate cream is set. Dust with cinnamon and serve warm.

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