Cheat's Gingerbread & Choc Tart With Cherries

Place biscuits in a food processor and process until fine crumbs form. Transfer to a bowl, add butter and mixed spice, then stir until combined.

Using the back of a metal spoon, press biscuit mixture into base and up side of a 25cm (3cm deep) loose-based fluted tart pan to compact. Refrigerate until needed.

Meanwhile, to make the filling, place sugar in a small saucepan over medium heat. Cook, shaking pan occasionally, until sugar has dissolved. Reduce heat to low and cook, gently swirling pan occasionally, for 2 minutes or until caramel turns dark amber. Remove from heat and carefully whisk in sour cream. Add salt flakes and butter, then stir until combined.

Place chocolate in a medium bowl. Pour caramel mixture over chocolate. Stand for 1 minute, then stir until smooth. Pour into tart base and set aside for 1 hour or until set.

To make the topping, just before serving, heat cherries, sugar and 1 tbs water in a small saucepan over low heat, stirring occasionally, for 3 minutes or until syrupy. To serve, top tart with cream, cherry mixture and rosemary.