Sherry cherry and chocolate tart
SERVES 12 PREP AND COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION AND COOLING TIME)
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.