(yield 1 large tart, 12 portions)
300g plain flour, sifted
80g caster sugar
250g butter, softened
2 egg yolks
1 cup almond meal
8 egg yolks
Combine almond meal, butter, flour and egg yolks in a food processor. Once mixed together, knead the mixture and place on a sheet of baking paper. Keep in fridge until it is cool.
After pastry has rested, roll out on baking paper and add flour so the pastry doesn’t stick to your rolling pin.
Put your pastry into a pastry baking dish. Pad down the edges and blind bake. Cook in your oven for 180°C for about 15 – 20 min.
Melt chocolate and butter over bain-marie.
Whisk eggs, yolks, and sugar until ribbon consistency.
Combine chocolate, butter, egg and sugar, then mix with cherries.
Pour filling into tart shell and bake in oven at 175°C.
Many fruits can be placed on the tart shell before the chocolate mixture is poured in.
Prunes soaked in Cointreau
Candied orange or lemon peel
Fresh or frozen berries