Quick!! Rush out and pick the cherries before the birds eat them all! Wild and garden cherries are super sweet at this time of year and well worth using for a tasty dessert. They also look like stunning gems on top of chocolate! We have adapted this from our strawberry tart from last time. It’s a no cook recipe but make sure you leave time to set the base in the freezer. Serve the tart as soon as you’ve put on the topping to avoid it going too soggy. Lovely for a Summer treat!
150 g medjool dates or others, soaked in hot water for 20 minutes
100 g hazelnuts, lightly toasted, skins removed (you can use other nuts like brazils, almonds etc or a combination of different ones also works well)
70 g dark chocolate minimum 70% cocoa solids
150 g soya cream
lots of lovely destoned cherries!
1. In a food processor, grind together the nuts and dates. Pack them down into a 20 cm loose bottomed cake tin and put in the freezer for at least 2 hours to set.
2. In a bain-marie, melt the chocolate (making sure to do it slowly and not burn it). Leave to melted chocolate to cool a little before adding the soya cream and stirring together.