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1
Method.
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2
Place the cherries into a bowl and pour on the kirsch.
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3
Cover and leave to marinate over night.
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4
Set the oven to 180C/gas 4.
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5
On a floured surface roll the paste out to a thickness of 3mm and line a 23cm tart tin, leaving a couple of centimetres of pastry over the edge of the ring.
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6
Chill again for 20 minutes.
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7
Line the pastry case with baking parchment and fill with baking beans.
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8
Bake for 25 minutes, and then remove the beans and paper and bake for a further 10 minutes.
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9
Remove from the oven and leave to cool.
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10
Strain the cherries from the marinade and reserving the Kirsch for later.
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11
Scatter the cherries evenly across the cooked tart base.
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12
Bring the milk and cream to the boil.
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13
Whisk the eggs lightly and pour the boiled milk and cream on to the eggs, stirring well.
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14
Pour through a sieve on to the chocolate and whisk well to until the chocolate melts and the mixture is smooth.
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15
Fill the tart case and transfer the tart to the oven.
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16
Turn the oven off and simply leave the tart to cook in the cooling oven until barely set and the oven is cold.
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17
Remove the tart from the oven, and trim off any rough pastry edges with a sharp knife.
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18
Place on serving plate and decorate with chocolate shavings.
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19
Serve with whipped cream and any left over marinade from the cherries.
