cherry, hazelnut and chocolate tart

Ingredients :

Empire Pastry Vanilla Shortcrust Flan, defrosted

2 Eggs

100g Icing Sugar

80g Hazelnut Meal

50g Dark Chocolate, Melted

200g Cherries, Pitted

Method :

Step 1: Pre-heat oven to 170°C.

Step 2: Blind Bake the tart shell by lining with baking paper and filling with baking beads, 15mins, then lift out paper and beans and bake for a further 5-7 mins until golden. Set aside to cool.

Step 3: In a small bowl, mix the eggs, icing sugar and hazelnut meal.

Step 4: Brush the bottom of the tart shell with the melted chocolate and refrigerate until hard.

Step 5: Pour in the filling, top with the cherries and bake in a 160°C for 20 minutes until just set.

Step 6: Cool, dust with icing sugar.

Step 7: Serve with a dollop of ice cream.