METHOD:

1. Place the cold diced butter into a bowl with the flour and rub together with your fingertips until it reaches a breadcrumb consistency.
2. Sift in the icing sugar and salt into the bowl and stir it in until evenly mixed.
3. Beat the eggs together and stir into the flour mix.
4. Knead the mix gently until it comes together in a ball.
5. Wrap in cling film and leave to rest in the fridge for at least 2 hours overnight.
6. Roll the dough out to about 3mm thickness on a floured surface and line six 9cm tartlet moulds which have been greased and floured.
7. Rest the pastry in the fridge for 30 minutes.
8. Fill the tartlets with blind-baking beans and back in the oven at 180c for 20 minutes or until the pastry is cooked through.
9. Remove the beans and cool the tartlet case on a wire rack.

METHOD:

1. Put the sugar and kirsch into a pan, warm gently and stir until the sugar has dissolved.
2. Put the cherries into a bowl and pour the warm kirsch over them.
3. Cling film the bowl and when cool, store the cherries in the fridge overnight.

INGREDIENTS:

150g dark chocolate at 60% cocoa solids
50ml milk
135ml double cream
1 egg

METHOD:

1. Put the milk and cream into a pot and bring to the boil.
2. Add the chocolate using a whisk, mix until the chocolate dissolves completely.
3. Beat the egg into the chocolate mix whisking vigorously.
4. Place 8-10 whole cherries in each pastry case and then pour the warm tart mix into the moulds.
5. Cook in the oven at 150°C for around 8 minutes. When cooked, the mix should set like a custard and have a smooth shiny surface.
6. Remove the tarts from the oven and leave to cool.