Chocolate tart with cherries

Serves: 8

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Total Time: 50

Prep Time: 25

Cook Time: 25

• 400 gram(s) shortcrust pastry
• 375 ml double cream
• Few drops of vanilla extract
• 100 gram(s) (3½oz) caster sugar
• 400 gram(s) dark chocolate (about 70 per cent cocoa solids), cut into small pieces
• 50 gram(s) butter, cut into small pieces
• 2  x 425g cans stoneless black cherries in syrup, drained
• Cocoa or icing sugar, for dusting (optional)
• Crème fraîche, to serve

Method

1. Preheat the oven to 200°C/ 180°C fan/Gas 6. Roll out the pastry on a lightly floured surface until large enough to line a 23cm (9in) fluted tart tin. Press into the tin, then cover with a piece of greaseproof paper. Weigh it down with 'baking beans' and bake blind for 15 minutes. Remove the paper and beans and return to the oven for 6-8 minutes, or until lightly browned and crisp.
2. Meanwhile, place the cream, vanilla extract and sugar in a pan and bring slowly to the boil. Place the chocolate and butter in a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth and glossy. Pour this into the pastry case and leave to cool. When cool, cover and chill in the fridge to set for 3-4 hours or overnight.
3. To serve, spoon the drained cherries carefully over the top of the tart and lightly dust with cocoa or icing sugar, if desired. Cut the tart into wedges and serve with a dollop of crème fraîche.

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