Chocolate, hazelnut and cherry tart with burnt meringue
- December 2015
- Serves 12-16
- Hands-on time 1 hour 15 min, oven time 30-35 min, plus chilling
Make way for the Queen of tarts; Her Royal Majesty in full chocolate, hazelnut and cherry glory. A recipe sure to steal the show at any dinner party, this recipe uses indulgent cherries in kirsch.
- 30.7g (14.7g saturated)
- 45.5g (34.3g sugars)
To get the burnt meringue effect, you’ll need a chef’s blowtorch (grilling the meringue would melt the filling). We recommend buying one if you like making puddings (they’re amazingly useful) but if you don’t have one you could serve the meringue snowy white, or omit it altogether and serve the tart with softly whipped cream or crème fraîche.
The tart, without the meringue, will keep chilled for up to 2 days. Bring back to room temperature before topping with the meringue to finish.
To get the right sweetness balance, we used high cocoa-content milk chocolate (around 34 per cent cocoa solids). Find it in large supermarkets or speciality chocolate shops such as Hotel Chocolat. Otherwise use 300g dark and 100g milk chocolate.
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