Oven: 180°C, Fan 160°C, 350°F, Gas 4

Cooking Time: 18-20 Minutes

Ingredients

For the pastry

  • 150g Organic Plain White Flour
  • 75g icing sugar
  • 1 tbsp cocoa
  • 1/2 tsp Bicarbonate Of Soda
  • 50g butter
  • 4 tbsp milk
  • 2 tbsp kirsch
  • Butter, for tins
  • Flour, for dusting

For the filling

  • 24 morello cherries
  • 175g mincemeat

For the topping

  • 25g white chocolate, grated
  • 50g butter
  • 1tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa 
  • 225g caster sugar
  • 2 tbsp kirsch

Method:

Pastry

  1. Measure out the flour, icing, sugar, cocoa and bicarbonate of soda into a mixing bowl, giving it a stir before sifting into another bowl.
  2. Chop the butter into small cubes, add them to the bowl and, using a fork or pastry blender, mix everything together until it looks like breadcrumbs.
  3. Add the milk and kirsch and stir to make a dough.
  4. Preheat the oven and rub butter around the inside of your 2 x 12-hole tart tins.
  5. Put the dough on your dusted work surface, dust it with flour and roll out until 3mm/? inch thick.
  6. Use a 75mm round cookie cutter to make dough circles and place them in to the tart tin.

Filling

  1. Cut each morello cherry into quarters and put them into the pastry cases.
  2. Put a teaspoon of mincemeat on top of the cherries.
  3. Bake for 18-20 minutes.

Topping

  1. Coarsely grate the white chocolate and set aside.
  2. Chop the butter into cubes and put them into a saucepan over a gentle heat, then add the milk and vanilla extract.
  3. Sift the cocoa into the saucepan, add the sugar and stir until it is dissolved.
  4. Continue stirring until it starts to boil, remove from the heat and stir in the kirsch.
  5. Put a spoon of the topping over each tart then sprinkle some grated chocolate on to the top of each tart.
  6. Allow to cool completely before storing in a tin or freezer.