Dark chocolate tart with Cointreau cherries
- 225g (1 1/2 cups) plain flour
125g chilled butter, chopped
60g (1/3 cup) icing sugar mixture
1 egg yolk
2 tbs chilled water
150g good-quality dark chocolate, coarsely chopped
185ml (3/4 cup) thickened cream
1 tbs cocoa powder
2 eggs, lightly whisked
60ml (1/4 cup) Cointreau liqueur
60ml (1/4 cup) water
100g (1/2 cup) caster sugar
800g fresh cherries, pitted
- Place the flour, butter and icing sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Roll out the pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in the fridge for 30 minutes to rest.
- Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for 10 minutes or until crisp.
- Reduce oven temperature to 180°C. Place the chocolate, cream and cocoa powder in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth. Remove from heat. Add the egg. Whisk until just combined. Pour into the pastry case. Bake in oven for 20-25 minutes or until just set. Set aside for 3-4 hours to cool.
- Meanwhile, place the Cointreau, water and caster sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil.
- Add the cherries and cook, stirring, for 5-8 minutes or until the cherries soften and the syrup thickens slightly. Set aside for 20 minutes to cool.
- Use a slotted spoon to transfer the cherries to a bowl. Arrange the cherries on top of the tart. Drizzle over a little of the syrup. Cut into slices and serve with the remaining syrup, if desired.
To stop your pastry case from shrinking during baking, after lining the tart tin, make sure you place it in the fridge to rest.