Hazelnut Cherry and Chocolate Tart

Ingredients

For the pastry:

125grams chopped cold butter

250grams plain flour

100grams icing sugar

50mls cold water

For the filling:

125grams soft butter

125grams sugar

½ tsp vanilla paste

2 eggs

125grams hazelnut meal

30g plain flour

1 cup pitted cherries

¾ cup dark chocolate callets or buttons

Method

1. To make the pastry. Combine the flour, sugar and butter in a food processor. With the motor running, drizzle in the water and mix until dough forms a ball. Remove from the food processor, shape into a log, wrap in cling wrap and allow to rest for 30 minutes. When rested, roll pastry on a floured surface until it is the required shape and size to fit your tin. Press into the tin and trim the edges.
2. To make the filling. Cream the butter, sugar and vanilla paste in the bowl of an electric mixer. Add the eggs one at a time and beat until light and fluffy. Stir in hazelnut meal and plain flour. Mix in the cherries and the milk chocolate.
3. Spread filling into the pastry case. It is important not to fill the pastry case more than half full. Bake at 180 degrees Celsius for 50 minutes (depending on the size of your tin) or until just firm to touch. Cool slightly before serving. Serve with double cream and cherry compote if desired.
4. Enjoy with a glass of Hollick Sparkling Merlot