Chocolate and cherry bakewell
In the latest instalment of John Whaite's spring bakes, our resident baker prepares a sweet treat with a choccy twist!
Serves 8
Ingredients:
For the pastry
250g sweet Shortcrust pastry
For the filling
120g unsalted butter 120g caster sugar2 large eggs160g ground almonds2 tbsp cocoa powder100g (drained weight) cherries soaked in kirsch
For the ganache
50g dark chocolate, roughly chopped 50g white chocolate, roughly chopped100ml whipping cream
Equipment
20cm flan ring (or a 20cm fluted, loose-bottomed tart tin) 2 x baking sheets
Method:
Place a piece of greaseproof paper onto a baking sheet then place the flan ring on top of the paper. Roll out the pastry until it is about 3mm thick and use it to line the flan ring – leave the surplus pastry hanging over the edge. Prick the base of the pastry all over with a fork, then refrigerate for 30 minutes.
Preheat the oven to 180C/160C fan/gas mark 4 and place the second baking sheet into the oven to get hot.
For the filling beat together the butter and sugar as though you were making a cake. Once fluffy, beat in the eggs until incorporated, then beat in the almonds and cocoa powder until smooth and thick.
Remove the pastry case from the fridge – keep it on the baking sheet – and scatter the cherries onto the base. Spoon or pipe on the chocolate filling and smooth to level out – I use a small, offset palette knife, but the back of a tablespoon would do the trick. Slide the flan ring, still on the greaseproof paper, off the baking sheet and onto the hot baking sheet in the oven – that will help to crisp up the base.
Bake for 35-40 minutes until a skewer inserted into the filling comes out clean. Remove from the oven and carefully saw off the surplus pastry, then lift off the flan ring.
While the tart cools make the toppings - these need to be used fairly runny, so don’t make them in advance as they will set. Simply chop both chocolates roughly and place into separate bowls. Heat the cream in a small saucepan until it starts to simmer, then pour half over each of the chopped chocolates. Allow the hot cream to melt the chocolate for about 30 seconds then stir into a smooth, glossy ganache.
Pour the dark chocolate ganache onto the cooled tart and spread it over the tart. Dot on the white chocolate ganache then use a cocktail stick to swirl the ganaches together.
*Allow to set then serve