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Chocolate Cherry Tart Recipe


INGREDIENTS

Filling
Approx 500gm fresh cherries
300gm Cadbury Dark Cooking  Chocolate
200gm Mainland Unsalted Butter
3 whole eggs
4 egg yolks
60g Chelsea Caster Sugar
Sweet Pastry
135g All-purpose flour
80g Chelsea Icing Sugar
112g Mainland unsalted butter
Zest of ½ lemon
1 lge egg

METHOD

Filling:
Cover blind baked pastry cases with fresh stoned, halved cherries. Melt chocolate and butter together in a bowl over a pot of simmering water. Whisk eggs, yolks and sugar together until pale and doubled in volume. Fold through chocolate butter mixture. Pour over cherries and bake in oven at 170°C for 20 minutes. Allow to cool completely before serving.

Sweet Pastry:
Mix dry ingredients together until it resembles breadcrumbs. Add egg and mix to a paste. Wrap in cling film and refrigerate for min. 6 hours before using.  Blind bake pastry in large pie dish or individual tart tins.