Make the most of cherry season with these festive treats.

Recipe: Jane Wrigglesworth

Makes: 10
Ready in: 90 minutes

You will need 10 x 8cm tart tins.

INGREDIENTS

Pastry
1½ cups all-purpose flour
¼ cup walnuts
1 tbsp granulated sugar
90g unsalted butter, chilled and diced
1 egg yolk
2 tbsp iced water

Filling
¾ cup cream
200g dark chocolate, roughly chopped
3 tbsp cherry liqueur
fresh cherries, or berries of your choice

METHOD

To make the pastry:
Place flour, walnuts, sugar and a pinch of salt in a food processor. Whiz until walnuts are finely chopped. Add diced butter and process until the mixture resembles breadcrumbs. Add egg yolk and water and mix until a dough forms.

Remove dough from processor, roll into a ball and flatten slightly. Wrap in clingfilm and refrigerate for 30 minutes. Preheat oven to 180°C. Roll pastry out to a thickness of 3mm. Cut into circles and line tartlet tins.

Refrigerate for 10 minutes. Cover each tartlet with baking paper, fill with baking beans, and blind bake for 8 minutes. Remove paper and beans and bake until golden. Cool on wire racks.

To make the filling:
Heat cream, but don’t let it bubble. Remove from heat and add chocolate. Leave to stand 2 minutes while chocolate melts, then mix until smooth. Mix in liqueur. Spoon chocolate mixture into pastry cups and place in fridge to set. Serve with cherries or berries.

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