(for the tart shell)

1 cup plus 2 T all-purpose flour

1/2 cup ground hazelnuts

1/2 t ground cinnamon

a pinch salt

7 T  butter, chilled and diced

1 1/2  T confectioners' sugar

1 egg, lightly beaten

(for the hazelnut ganache)

scant 1/3 cup whipping cream

3/4 cup chopped dark/bittersweet chocolate

generous 1/2 cup chopped milk/semi-sweet chocolate

1 T honey

3 1/2 T hazelnut butter

(others)

250g cherry compote

1 1/2 cup chopped dark/bittersweet chocolate

12  fresh cherries

[how to make]

(for the tart shell)

*Tip the flour and ground hazelnuts into the bowl of a food processor, add the cinnamon, salt and butter.

*Pulse to rub the butter into the flour until it is pale and sand-like in texture.

*Add the confectioners' sugar and mix again to combine.

*Add the beaten egg and pulse until the mixture starts to come together to a neat ball.

*Flatten into a disc, cover in plastic wrap and chill in the fridge for at least 1 hour until firm.

*Roll the dough out on a lightly floured work surface to a thickness of no more than 1/16".

*Using the cookie cutter stamp out 12 discs from the dough.

*Gently press the discs into the muffin pan.

*Chill in the fridge for 20 minutes.

*Preheat the oven to 350 degrees.

*Line the tart cases with a square of baking parchment or foil and fill with baking beans or rice.

*Bake in the preheated oven for 10 minutes until pale golden.

*Remove the tarts from the oven and carefully lift out the baking beans or rice and parchment or foil, and return the pans to the oven for 1 minute more to dry out the tart bases.

*Remove from  the oven and leave until cold before removing from the pan.

*Melt the chocolate and pour into the favorite mold. Set it hard in the fridge and unmold it.

(for the hazelnut ganache)

*Tip all of the ganache ingredients into a heatproof bowl and set over a pan of barely simmering water.

*Stir gently to combine into a silky smooth mixture, remove from the heat and leave to cool for 15 minutes.

*Transfer to the pastry bag and set aside.

(for the assembly)

*Divide the cherry compote between the pastry cases and spread level.

*Pipe ganache over the cherry compote in an even, smooth layer.

*Finish each tart with a fresh cherry and a chocolate  decoration on top.

-makes 12 tarts-

Note: I adapted the recipe from "afternoon tea at home" by Will Torrent.

Labels: cherry tart recipe, chocolate tart recipe, tart recipe

(for the pastry)

zest of one lemon or lime

1/2 cup butter

3/4 cup icing sugar

1 egg

1/3 cup almond meal

1 1/2 cups all purpose flour

(for the filling)

1 cup cream cheese

3 T superfine sugar

1 t vanilla extract

1 cup heavy cream

(for the topping)

3 lbs. fresh cherries

1/4 cup seedless raspberry jam

[how to make]

(for the pastry)

*Preheat the oven to 350 degrees.

*Using an electric mixer, whisk together the zest, butter, and powdered sugar until creamy.

*Add the egg and whisk some more.

*Mix in the almond meal and then finally the flour.

*Keep mixing until it just starts to clump together.

*Press together with your hands to form a ball, then place it between two sheets of plastic wrap.

*Using a rolling pin, roll it out to be slightly bigger then athe size of your tin (14" X 5").

*Remove the top layer of plastic.

*Using the plastic underneath to support the pastry, lift it up and flip it over onto the tin.

*Gently press into all the corners, then remove the top layer of plastic.

*Use a knife to trim off the excess pastry from around the edge.

*Line with baking paper and add ceramic baking weights on top of the paper.

*Bake in the oven for 10 to 15 minutes.

*Remove the paper and baking weight, then bake for a further 3 to 5 minutes or until golden. Cool in the tin.

(for the filling)

*Using  an electric mixer, whip together the cream cheese and sugar until fht mixture is smooth and creamy.

*Add the vanilla and half of the cream. Whisk well.

*Add the remaining cream and whisk until thick and fuluffy.

*Remove the pastry shell from the tin and put onto a serving platter.

*Put the filling in the center and use a spatula to spread it out evenly.

(for the topping)

*Wash and pit the cherries.

*Add a layer of cherries neatly in rows to cover the filling.

*Then stack a second layer of cherries on top.

*Heat the jam in the microwave until it is runny.

*Use a pastry brush to brush a layer of hot jam over the cherries.

-makes 1 tart-

Note: I found the recipe in "Crazy Sweet Creations" by Ann Reardon.

Labels: cherry tart recipe, sweet cherry tart recipe, tart recipe