White Chocolate Cherry Tart
Sometimes, you see a recipe, and at first glance you know: this is a winner. Just like this one.
Printed in OLIVE magazine, Nov. 2010, the recipe is taken from Gregg’s Favourite Puddings by MasterChef juror Gregg Wallace. The original recipe uses black or red cherries, instead I substituted morello cherries from my mom’s garden, which were just perfect combined with the smooth creamy richness of the white chocolate ganache.
White chocolate cherry tart
- 175 g plain flour, plus extra for dusting
- 1/2 tsp ground cinnamon
- 125 g unsalted butter, chilled and diced
- 25 g golden caster sugar
- 2 eggs
- 40 g golden caster sugar
- 150 g white chocolate, finely chopped
- 300 ml double cream
- 450 g black or red cherries, or use 2 x 425 g tins pitted black or red cherries
- ground cinnamon, for dusting
- To make the pastry, sift the flour and cinnamon into a bowl. Add the butter and rub in until it resembles fine breadcrumbs. Stir in the sugar and add iced water (2-3 tsp) to mix to a firm dough. Turn the dough out onto a lightly floured surface and knead briefly. Wrap in foil and chill for 30 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Roll the dough out on a lightly floured surface and use to line a 23cm x 2.5cm deep loose-bottomed tart tin. Trim off the excess pastry around the rim. Line the tart case with foil, fill with baking beans and cook for 10 minutes. Remove the foil and beans and bake for a further 10 minutes. Reduce the oven temperature to 180C/fan 160C/gas 4.
- Meanwhile, to make the filling, beat the eggs with the sugar. Put the chocolate in a heatproof bowl, then heat the cream
- in a small saucepan, pour over the chocolate and stir until the chocolate has melted. Pour the chocolate mix over the egg mixture, stirring constantly.
- Pit the cherries, if using fresh, or thoroughly drain the tinned cherries. Arrange in the tart case and pour the chocolate mixture over the cherries.
- Bake in the oven for about 45 minutes until the chocolate cream is set. Dust with cinnamon and serve warm.
Number of servings (yield): 8
Even if you do not serve it warm but chilled, this tart is delicious!