Luke Mangan’s dark chocolate tart with poached cherries

Method

1. Step 1

   To make the chocolate pastry, place the flour, icing sugar, butter, cocoa powder and salt in a food processor and process until mixture resembles fine breadcrumbs. Transfer to a large bowl and make a well in the centre. Add the vanilla and egg. Stir until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

2. Step 2

   Preheat oven to 180°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Grease a 30cm (base measurement) ovenproof dish or round tart tin with removable base and line with pastry, allowing pastry to overhang. Line pastry with baking paper and fill with pastry weights or rice. Place on a large baking tray and bake for 10 mins. Remove the paper weights or rice. Use a small sharp knife to trim the edge of the pastry. Bake for a further 10 mins or until pastry is light golden.

3. Step 3

   Meanwhile, place the chocolate, milk and cream in a saucepan over medium heat. Bring to just under the boil, stirring to combine. Place the egg and egg yolks in a large heatproof bowl. Pour chocolate mixture over the eggs and lightly whisk to combine. Strain through a fine sieve into a clean bowl. Set aside for 5 mins to rest.

4. Step 4

   Pour chocolate mixture into the pastry case. Bake for 30 mins or until filling is just set.

5. Step 5

   While the tart is baking, to make the poached cherries, place the liqueur or orange juice, sugar and ½ cup (125ml) water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Bring to the boil. Add the cherries and cook, stirring, for 5-8 mins or until cherries soften and the syrup thickens slightly. Set aside for 20 mins to cool. Use a slotted spoon to transfer the cherries to a bowl.
   
   Top tart with cherries and drizzle with a little of the syrup. Cut into slices and serve with the remaining syrup.