These cherry curd tartlets are a delicious dessert the whole family will enjoy.
- Preheat oven to 180C or 160C fan. Bake the pastry cases for 15 mins or until golden. Cool.
- Fill tart cases with cherry curd and top each with a white chocolate cherry.
- To make the pastry, process flour, icing sugar and butter in a food processor until mixture resembles breadcrumbs. With motor running, add enough water to form a soft dough. Turn onto a lightly floured surface. Bring dough together to form a disc. Wrap in plastic wrap and chill for 20 mins.
- Grease two 12-hole 2 tablespoons patty pan trays. Roll out dough on a lightly floured surface until 5mm thick. Cut twenty-four 7cm discs from pastry and line prepared pans. Prick bases with a fork. Chill for 20 mins.
- Whisk eggs and sugar in a large heatproof bowl until well combined. Add cherry purée and butter. Microwave, uncovered, on medium, whisking every minute, for 3-5 mins or until thick enough to coat the back of a spoon. Stir in food colouring, a few drops at a time, until pink. Cover and chill.
- Line a tray with baking paper. Stir the chocolate in a heatproof bowl over a pan of gently simmering water until melted and smooth. Remove from heat. Dip cherries in chocolate and place on tray. Set aside until set.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set