Sherry cherry and choco­late tart

Australian Women’s Weekly NZ - - CONTENTS -


435g packet sweet short­crust pas­try (see Michele’s tip) 680g bot­tled morello cher­ries, drained ½ cup (125ml) sweet Spanish sherry 2 cups (240g) al­mond meal 2 ta­ble­spoons plain flour 3 eggs, beaten lightly ¾ cup (165g) caster sugar 1 ta­ble­spoon finely grated orange rind 1 tea­spoon vanilla bean paste ½ tea­spoon ground cin­na­mon 50g dark choco­late, chopped coarsely 2 tea­spoons caster sugar, ex­tra

1 Line a 24cm round loose-based flan tin with pas­try. Prick the sur­face with a fork; re­frig­er­ate for 20 min­utes. 2 Mean­while, pre­heat the oven to 180°C (160°C fan-forced). 3 Halve the cher­ries and re­move seeds. Put the cher­ries into a saucepan with the sherry and cook for 10 min­utes or un­til the liq­uid has com­pletely re­duced and the cher­ries are glossy. Re­move from heat. 4 Line the tart case with bak­ing paper and bak­ing weights or dried beans or rice. Bake for 10 min­utes or un­til the pas­try is just golden. Re­move the paper and bak­ing weights; bake for a fur­ther 5 min­utes. 5 Com­bine the al­mond meal, flour, egg, sugar, rind, vanilla and cin­na­mon in a medium bowl; stir to a thick paste. 6 Spoon cherry mix­ture over the base of the tart case; scat­ter with choco­late. Add spoon­fuls of al­mond mix­ture to cover. Spread the mix­ture with a fork; sprin­kle with the ex­tra sugar. Bake for 30 min­utes or un­til golden brown. 7 Re­move the tart from oven; cool in tin. Serve with thick cream or ice-cream, if de­sired.

Not suit­able to freeze or mi­crowave.

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