50 minutes
Chocolate Cherry Pie

Chocolate Cherry Pie

A crispy chocolate shortcrust pastry tart filled with black cherry jam and topped with a rich chocolate filling served with fresh pouring cream

How it's doneDirections

Step 1

sieve together the flours and cocoa

Step 2

cut the butter into cubes

Step 3

mix a tbsp of cold water into the egg yolk, add the sugar mix together

Step 4

mix the flour, butter, sugar and salt, blend until the contents forms a crumb, by hand or using a food processor, empty the contents of the food processor into a large bowl. Add the egg mixture, mix using a few swift movements, form a ball and flatten, place in the fridge to cool for 30 minutes.

Step 5

set the oven to 165C 365F or gas mark 3 lightly dust a clean work surface with flour

Step 6

grease the flan dish, roll out the pastry into a circle to fit the flan dishes. fit pastry into flan dish, this pastry is very soft so may need patching if holes appear. Place in the fridge to cool for 15 minutes

Step 7

Bake blind by adding parchment and baking beans into the tart dish, bake for 20 mins, remove from the oven remove the beans and paper . Cook for 5 minutes remove from the oven set a side to cool for 10 minutes trim the pastry to fit the flan dish

Step 8

Roughly chop the chocolate, place the chocolate in a heat proof bowl add the butter. Heat the cream in a pan till just below boiling point pour onto the chocolate stir till chocolate has melted. Allow to cool a little

Step 9

Add the milk and stir continuously until mixture turns glossy. Set a side to cool a little.

Place a layer of jam into the bottom of the pastry case add the chocolate mixture leave at room temperature to set

Step 10

place the tart on the plate serve with pouring cream

What you needIngredients

Servings 8
Utensils
  • food processor
  • 2 medium bowl
  • chopping board
  • large knife
  • flan dish
  • sieve
  • rolling pin
  • medium pan
Pastry
  • 175 grams plain flour
  • 25 grams corn flour
  • 25 grams cocoa powder
  • 135 grams butter
  • 1 egg yolk
  • 11/2 tbsp water
  • pinch of salt
  • 50 grams sugar
Tart
  • 200 grams Dark chocolate
  • 4 tbsp cherry jam
  • 50 grams butter
  • 300 ml double cream
  • 2 tsp caster sugar
  • 50 ml milk
To serve
  • 150 ml double cream

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