Amaretto & Black Cherry Tart
Ingredients
Serves 6-8:
225 g unsalted butter, room temperature, chopped
200 g golden caster sugar
0.5 tsp almond extract
4 tbsps amaretto
4 medium eggs
200 g ground almonds
50 g cocoa powder
1 tsp baking powder
100 g dark chocolate, melted
250 g fresh or frozen-and-thawed black cherries, stoned
2 tbsps cherry jam
To serve:
Cherry ice cream
Instructions
Step 1
Preheat the oven to CircoTherm® 165°C and grease a 23 cm loose-bottomed flan tin.
Step 2
Place the butter and sugar in the bowl of a stand mixer, and beat until fluffy (about 3-4 minutes).
Step 3
Add the almond extract and amaretto, then beat again whilst adding in the eggs, one at a time.
Step 4
Fold in the ground almonds, cocoa powder and baking powder. Then fold in the melted chocolate until thoroughly combined.
Step 5
Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
Step 6
Place the cherries on top of the tart and push them in to the mixture so they’re half showing.
Step 7
Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean. Remove from the oven.
Step 8
Heat the cherry jam (in a small pan or for a few seconds in the microwave) and brush the jam on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
Step 9
Serve sliced into wedges, topped with ice cream.
