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Ingredients

150g (1 cup) plain flour
80g butter, chilled, chopped
2 tbs cocoa powder
2 tsp caster sugar
1 egg
400ml chocolate-flavoured thick cream
Cocoa powder, to dust
75g Cherry Ripe bar, thinly sliced diagonally

Filling

85g (1 cup) desiccated coconut
125ml (1/2 cup) sweetened condensed milk
65g (1/3 cup) chopped maraschino or glace cherries

Method

Step 1 Preheat oven to 180C/160C fan forced. Grease six 2cm-deep, 10cm (top measurement) loose-bottomed fluted flan tins with melted butter. Process flour, butter, cocoa and sugar in a food processor until mixture resembles fine breadcrumbs. Add egg and process until mixture comes together. Turn out onto a lightly floured surface. Knead until just smooth.
Step 2 Divide dough evenly into 6 portions. Roll out each portion until 4mm thick. Line tins with pastry, pressing into fluted edges. Trim excess pastry. Place on a baking tray. Line pastry bases with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Bake for a further 5 minutes. Set aside to cool completely.
Step 3 Combine all filling ingredients in a bowl. Divide among the pastry cases.
Step 4 Use electric beaters to beat the cream in a bowl until firm peaks form. Divide the mixture among the tarts. Dust lightly with cocoa powder and top with the Cherry Ripe slices.

Choc cherry tarts

How to make Choc cherry tarts

Ingredients

Filling

Method