Chocolate Cherry Tartlets

makes 4

Made in our 4 Small Tartlet Tins



  • 175g plain flour, sifted
  • Pinch salt
  • 85g chilled butter, diced
  • 85g caster sugar
  • 3 egg yolks


  • 350g fresh cherries
  • 3 tbsp sugar
  • 1 tbsp kirsch
  • 250g dark chocolate, roughly broken
  • 225g whipping cream


  1. To make the pastry, place the flour and salt in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs then stir in the sugar. Make a well in the centre, add the yolks and use your fingers to mix and bring the mixture to a soft dough, adding a little water if needed. Shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
  2. Meanwhile, begin making the filling. Reserve 12 cherries to decorate, stone the rest and place into a pan with the sugar and kirsch. Simmer until tender then set aside.
  3. Preheat the oven to 190°C/375°F.
  4. Lightly flour a work surface, roll out the pastry and cut 4 circles to fit the tartlet tins. Transfer to the tartlet tins, prick the bases with a fork and bake blind for 7-8 minutes or until pale and golden. Remove from the oven and leave to cool.
  5. Place the chocolate into a heatproof bowl and melt over a pan of simmering water. Do not let the base of the bowl touch the water. Dip the bases of the reserved cherries into the chocolate, and place onto a sheet of baking parchment to set.
  6. Heat the cream in a small pan until almost boiling, then pour over the remaining melted chocolate, stirring until smooth and glossy. Leave to cool until slightly thickened.
  7. Divide the cherry mixture between the pastry cases, top each up with the chocolate ganache, leave to set slightly then decorate with the reserved chocolate cherries.