Cherry-pop-tarts

Chocolate and cherry tarts with a red berry coulis

Rich dark chocolate meets juicy black cherries in golden puff pastry treats drizzled with icing

By , 24 September 2019

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Chocolate and cherry tarts with a red berry coulis
  • Cook: 45 Mins
    plus cooling

  • Serves: 10

Nutritional Info
Each 124g serving contains
  • Energy

    1655KJ

    396KCAL

    20%
  • Fat

    18.6g

    med

    27%
  • Saturates

    9.5g

    high

    48%
  • Sugars

    23.6g

    med

    26%
  • Salt

    0.30g

    low

    5%
of your reference intake.
Typical energy values per 100g: 1335kJ/319kcal.
Ingredients
  • 350g Frozen for Freshness Morello Cherries
  • 1 orange, zested
  • 100g icing sugar
  • 8g sachet Dr. Oetker Ground Arrowroot or 1tbsp cornflour
  • 100g bar Lindt 70% Cocoa Dark Chocolate, roughly chopped
  • 2 x 280g packs Asda Free From Ready Rolled Puff Pastry
  • 100g Frozen for Freshness Berry Medley
  • 20g caster sugar
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Simmer the cherries with the orange zest, 1tbsp of the icing sugar and a little water for 10 mins or until the cherries are soft.

  • Mix the arrowroot or cornflour with 1tbsp cold water. Add to pan and cook on a low heat for 5 mins to thicken. Allow to cool.

  • Unroll both pastries, roll into a square shape and cut each into 10 even rectangles. Put half onto the baking tray.

  • Stir the chocolate into the cherry mixture. Put 2tbsp in the centre of each pastry rectangle on the tray. Brush the edges of the pastry with water and top with the other 10 pieces. Use a fork to crimp the sides of each tart together to seal.

  • Bake for 20-25 mins until golden and crisp, then allow to cool completely.

  • Meanwhile, for the coulis, put the berry medley and caster sugar into a pan with 50ml water. Simmer for 10 mins, or until the berries are soft. Take off the heat and blitz with a handheld blender until smooth. Sieve to remove the seeds, if you like.

  • Mix 1tsp coulis with the remaining icing sugar, then add water, 1tsp at a time, until just runny. Drizzle over the cooled tarts and allow to set.

  • Serve the tarts with the coulis on the side.