CHOCOLATE AND CHERRY TARTS
recipe for White Chocolate and Cherry Tarts has been
reproduced courtesy of Natoora
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for White Chocolate and Cherry Tarts
300g plain flour
50g + 100g
golden icing sugar
chilled and chopped into small cubes
150g egg yolk
2 tbsp water
250g good quality
white chocolate, chopped roughly
125ml red wine
to make White Chocolate and Cherry Tarts
the flour, 50g of icing sugar and the chilled butter
using a food processor. It should start to look
like fine breadcrumbs.
At this stage, add the egg yolk and water and mix
until the dough begins to come together.
Put the dough onto a floured surface and knead until
into a disc, cover with cling film and refrigerate
for 30 minutes.
the pastry into 6 portions.
Roll out one portion between 2 sheets of baking
paper to a 4mm thickness.
the pastry, line a round 3cm deep tart tin with
removable base and trim the excess.
Repeat with the other pastry and then prick all
the tarts with a fork.
in the fridge for 30 minutes then bake for 25 minutes
make the cherry topping, place the wine and sugar
in a saucepan and heat on low for 5 minutes until
the sugar dissolves.
to the boil, add the cherries and stir for 4 minutes
until the syrup thickens.
For the chocolate layer, melt the white chocolate
over a bain-marie.
Leave to cool before adding the ricotta and mascarpone.
the mixture among the pastry cases and chill for
up the tarts, spooning over the rich cherry mixture,
serve and enjoy!
with permission of Natoora
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