Recipe: Chocolate Cherry Tarts with Walnut Pastry
Make the most of cherry season with these festive treats.
Recipe: Jane Wrigglesworth
Ready in: 90 minutes
You will need 10 x 8cm tart tins.
1½ cups all-purpose flour
¼ cup walnuts
1 tbsp granulated sugar
90g unsalted butter, chilled and diced
1 egg yolk
2 tbsp iced water
¾ cup cream
200g dark chocolate, roughly chopped
3 tbsp cherry liqueur
fresh cherries, or berries of your choice
To make the pastry:
Place flour, walnuts, sugar and a pinch of salt in a food processor. Whiz until walnuts are finely chopped. Add diced butter and process until the mixture resembles breadcrumbs. Add egg yolk and water and mix until a dough forms.
Remove dough from processor, roll into a ball and flatten slightly. Wrap in clingfilm and refrigerate for 30 minutes. Preheat oven to 180°C. Roll pastry out to a thickness of 3mm. Cut into circles and line tartlet tins.
Refrigerate for 10 minutes. Cover each tartlet with baking paper, fill with baking beans, and blind bake for 8 minutes. Remove paper and beans and bake until golden. Cool on wire racks.
To make the filling:
Heat cream, but don’t let it bubble. Remove from heat and add chocolate. Leave to stand 2 minutes while chocolate melts, then mix until smooth. Mix in liqueur. Spoon chocolate mixture into pastry cups and place in fridge to set. Serve with cherries or berries.