Chocolate and Cherries

Makes enough pastry to line a 23cm tart case - if you are using it to line a few mini tart dishes like I did any left over pastry will keep for a few days in the fridge or will freeze nicely. Just be sure to label it clearly that it is sweet pastry as a quiche made with this pastry is rather revolting. You can add a little something to the pastry at the kneading stage, lemon or orange peel, finely chopped nuts, even some herbs would be nice depending on your intended filling.

Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape and wrap in baking paper and refrigerate for 30 minutes.

Ganache is a handy little thing to have in your repertoire as it is easy to make and so very versatile. When barely warm and liquid, ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or made into chocolate truffles. Recipes vary but it is generally the same amount of double cream to good quality chocolate. Lindt and Green & Black are both good and easy enough to get. Then any flavourings that would suit your tastes can be added. Brandy, rum or liquors work well or strong flavors like cardamom and ginger.

Once the tart shells are cooled, heat the cream in a heavy bottomed pot, just until it gets very hot. Do not wander off now - keep an eye so it doesn't boil. Put the chocolate in a bowl and pour the hot cream over it. Whisk until all the chocolate is melted.