Chocolate and Cherry Tarts

 

(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.