Ingredients for this cherry and chocolate tarts recipe
300 grams or 2 cups of plain flour
45 grams or one quarter of a cup of icing sugar mixture
150 grams of chilled butter, chopped
One egg yolk
Two tablespoons of water
One 240 gram or similar pack of Cadbury Dream white chocolate, roughly chopped
200 grams of fresh ricotta
One 250 gram packet of mascarpone
Cherries in a red wine syrup -yummo!
125 mls of a light red wine - for example pinot noir
100 grams of caster sugar
550 grams approx of fresh cherries that have been pitted
Preparation and cooking instructions for cherry and chocolate tarts
Place the icing sugar, butter and the flour in the bowl of a food processor or blender and process until it looks like fine breadcrumbs. Now add the egg yolk and the water then process again until your cherry and choc tars dough is starting to come together.
Now turn out the dough onto a lightly floured surface and knead the dough until it is smooth. Shape the cherry choc tarts dough into a disc. Cover this disc with plastic wrap and place in the fridge for thirty minutes to rest.
Preheat your oven to 200 degrees centigrade. Divide the pastry into six even portions. Roll out 1 portion between two sheets of non-stick baking paper to a 4mm-thick disc. Line a round 3cm-deep, 8cm (measurement of the base) fluted tart tin, with removable base, with pastry and then trim the excess pastry . Repeat with the remaining pastry. Use a fork to prick the pastry bases all over. Place the pastry bases on a baking tray in the refrigerator for thirty minutes to rest. Bake for 20-25 minutes or until golden brown.
In the meantime, to make the delicious cherry red wine syrup, place the wine and the sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring the red wine syrup mixture to the boil. Add in the cherries and boil, stirring, for 3-4 minutes or until syrup thickens. Set aside for 20 minutes to cool.
Place the white cadbury dream chocolate for the mixture in a heatproof bowl over a saucepan of simmering water (make sure your bowl does not touch the water). Use a metal spoon to stir your cherry and chocolate tarts ingredients until the chocolate melts and is smooth. Set the mixture aside for 10 minutes cooling time. Use an electric beater to beat the chocolate, ricotta and mascarpone together in a bowl until the mixture is smooth. Divide the ricotta mixture amongst the pastry cases and place them all in the fridge for 30 minutes to chill.
Divide the cherry and chocolate tarts tarts among serving plates. Top the tarts with the cherries and syrup to serve to your guests...enjoy!!!
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