Choc, Cherry & Coconut Tarts

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11 Ingredients

Number of servings

1/3 cup plain flour
1tablespoons cornflour
200grams good quality dark chocolate, finely chopped
2 cup desiccated coconut
250milliliter pure cream
2tablespoons dutch cocoa
1teaspoons vanilla extract
600grams fresh cherries, pitted
2 eggs, whisked
1 cup caster sugar
2teaspoons lemon juice

Nutrition per serving

57% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 180°C. Grease 4 x 10cm fluted tart tins with removable bases. Combine coconut, 1/2 cup sugar, flour and cocoa in a bowl. Stir in egg. Divide evenly into tins and press over bases and side. Bake for 20 minutes or until lightly browned and firm. Transfer to a wire rack to cool.

Step 2 of 4

Mix cornflour and 2 tbs cold water in a jug. Place cherries, remaining sugar and lemon juice into a medium saucepan. Stir over medium heat until sugar dissolves and cherries soften. Add cornflour mixture and bring to the boil. Simmer for 2 minutes. Remove from heat, stir in vanilla and cool.

Step 3 of 4

Place chocolate into a bowl. Bring cream just to the boil in a small saucepan over medium heat. Remove from heat and pour over chocolate, stirring until melted and smooth. Cool at room temperature for 45 minutes or until spreadable and slightly thickened.

Step 4 of 4

Remove tart cases from tins. Fill with cherry mixture. Spread chocolate ganache over cherry filling and leave to set. Serve topped with fresh cherries.