for 8 pieces

Base

90 g	butter, soft
¼ tsp	salt
2 tbsp	icing sugar
140 g	light spelt flour
2 tbsp	cocoa powder
1 tbsp	water

Ganache filling

1 ½ dl	full cream
200 g	dark chocolate (64% cocoa), finely chopped
100 g	cherry jam
300 g	cherry, pitted and halved

How it's done

Base

Place the butter in a bowl, mix in the salt and sugar using the whisk attachment on a hand mixer. Combine the flour and cocoa, add along with the water, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll the dough into a circle approx. 2 mm thick, place in the prepared tin, prick the base firmly with a fork, chill for approx. 15 mins. Cover the dough with baking paper, weigh down with dried pulses.

To blind bake

Approx. 10 mins. in the lower half of an oven preheated to 180°C. Remove the baking paper and pulses, bake the tart base for a further 15 mins. Remove from the oven, allow to cool slightly, then remove from the tin and leave to cool completely.

Ganache filling

Heat the cream in a pan, remove the pan from the heat. Add the chocolate, melt and stir until smooth. Allow the ganache to cool slightly. Spread the jam over the base, smooth down. Spread the ganache on top, smooth down, cover and chill for approx. 2 hrs. Top with cherries.

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