Ingredients
11 total- 200g bourbon biscuits
- 1 tbsp black sesame seeds (optional)
- 90g unsalted butter, melted
- 1 (850g) tin pitted black cherries, drained, syrup reserved
- 1 cinnamon stick
- ½ lemon, juiced
- 1 tbsp caster sugar
- 1½ tbsp cornflour
- 2 tbsp amaretto or ½ tsp almond extract
- 100g dark chocolate
- 100g double cream
Method
7 stepsStep 1
Blitz the biscuits and sesame seeds (if using) to crumbs in a food processor. Mix in the melted butter until sandy.
Step 2
Press the mix into a tart tin (we used 21 cm), pushing it up the sides. Chill for 1 hr.
Step 3
Roughly chop two-thirds of the cherries. Put them all (including the whole ones) in a pan with 3 tbsp of the reserved syrup, the cinnamon stick, lemon juice and sugar. Bring to a gentle simmer over medium heat and cook for 10 mins.
Step 4
Mix the cornflour with 3 tbsp more of the reserved syrup to form a thin paste. Stir into the cherries, along with the amaretto or almond extract, and cook for 2 mins more or until thickened and glossy. Remove from the heat; leave to cool.
Step 5
Pour the cooled cherry mixture into the tart base; level and smooth out the surface with the back of a spoon.
Step 6
For the ganache, break the chocolate into a heatproof bowl. Heat the cream in a pan until steaming, then pour over the chocolate; leave for 2 mins. Add a pinch of salt; stir until smooth. Cool slightly.
Step 7
To decorate the tart, drizzle over the ganache in a zig-zag pattern. Leave to set for 30 mins, then serve.