Difficulty: Medium - experience needed
Dietary guidance: v
300g plain flour
50g + 100g golden icing sugar
150g butter, chilled and chopped into small cubes
150g egg yolk
250g good quality white chocolate, chopped roughly
125ml red wine
500g fresh cherries, pitted
Mix the flour, 50g of icing sugar and the chilled butter using a food processor. It should start to look like fine breadcrumbs. At this stage, add the egg yolk and water and mix until the dough begins to come together.
Put the dough onto a floured surface and knead until smooth. Shape into a disc, cover with cling film and refrigerate for 30 minutes.
Heat the oven to 200C.
Divide the pastry into 6 portions. Roll out one portion between 2 sheets of baking paper to a 4mm thick dish. Using the pastry, line a round 3cm deep tart tin with removable base and trim the excess. Repeat with the other pastry and then prick all the tarts with a fork. Leave in the fridge for 30 minutes then bake for 25 minutes until golden.
To make the cherry topping, place the wine and sugar in a saucepan and heat on low for 5 minutes until the sugar dissolves. Bring to the boil, add the cherries and stir for 4 minutes until the syrup thickens. Leave to cool.
For the chocolate layer, melt the white chocolate over a bain-marie. Leave to cool before adding the ricotta and mascarpone. Beat until smooth. Divide the mixture among the pastry cases and chill for 30 minutes.
Plate up the tarts, spooning over the rich cherry mixture, serve and enjoy!