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White chocolate & cherry tart

55-68 mins Cook
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This White Chocolate & Cherry Tart combines a buttery almond crust, a rich cherry-studded filling, and a silky white chocolate ganache made with Gem favourites from crust to finish. A beautiful bake that’s perfect for summer gatherings, special occasions, or a sweet weekend treat.

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agnesgempackfoods-ie
prep time
30-40 mins
cooking time
55-68 mins
servings
8
total time
1 h 20 min

Equipment

  • a loose bottomed 23cm tart tin

  • large bowls

  • small pan

Ingredients

  • For the tart crust:

  • 115g butter, melted

  • 100g Gem Granulated Sugar

  • 160g Gem Plain Flour

  • 2 tbsp Gem Ground Almonds

  • For the filling:

  • 175ml double cream

  • 2 eggs

  • 1 tsp vanilla extract

  • 3 tbsp Gem Granulated Sugar

  • 2 tbsp Gem Plain Flour

  • 450g fresh or frozen cherries, pitted

  • For the ganache:

  • 250g Gem White Chocolate Chips

  • 100ml double cream

Instructions

1
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a loose bottomed 23cm tart tin well.
2
Stir the butter and sugar together in a large bowl. Add the flour and stir to make a soft dough.
3
Transfer the dough to the tin in small pieces, using floured fingertips to press evenly into the sides of the tin first, before then pressing the dough into the base. It might seem like you don’t have enough dough, but you definitely do.
4
Bake for 15-18 minutes, until the crust begins to brown. Remove from the oven and sprinkle the ground almonds over the base. This will prevent the crust from getting soggy when the filling is added.
5
To make the filling, whisk the cream, eggs, vanilla, and sugar together in a large bowl. Add the flour and whisk until well combined.
6
Arrange the cherries over the tart base, and carefully pour the filling evenly over the cherries.
7
Return the tart to the oven and bake for 40-50 minutes, until the filling is barely firm and still jiggling slightly in the centre. Leave to cool completely.
8
To make the ganache, place the white chocolate chips into a heatproof bowl. In a small pan, or the microwave, heat the cream until just before boiling. Pour over the chocolate, and let it sit for a few minutes, then whisk until smooth.
9
Pour the ganache over the top of the cooled tart and smooth into an even layer. Leave to set in the fridge for about an hour.
10
Decorate with fresh cherries before serving.
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