Sherry cherry & chocolate tart

SERVES 12 PREP + COOK TIME (+ REFRIGERATION AND COOLING TIME)

435g packet vanilla bean sweet shortcrust pastry (see notes)

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 190°C/170°C fan.

3 Halve the cherries and remove seeds. Place 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 20 minutes or until the pastry is just golden. Remove the paper and baking weights; bake for a further 10 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, then sprinkle with the extra sugar. Bake for 30 minutes or until golden brown.

7 Remove tart from oven; cool in tin. Serve with thick cream or ice-cream, if you like.

We used Carême vanilla bean sweet shortcrust pastry, available from some delis and gourmet food stores. If unavailable, use shortcrust pastry. You will need two sheets. Cut the second sheet in half and press to join pastry to two adjoining sides.