This colourful tart is easy to make and simply sensational to eat.
250g digestive biscuits, crushed
2 tbsp cocoa powder
250g cherries, halved and pitted
3 tbsp caster sugar
250g pot mascarpone cheese
1 tsp vanilla extract
200ml double cream
Chocolate shards or grated
chocolate, for sprinkling
1 Melt the butter over a low heat. Stir in the biscuit crumbs and cocoa powder thoroughly. Tip into a 22cm flan dish and press over the base and up the sides firmly. Chill in the freezer for at least 30 mins.
2 Put half the cherries into a saucepan with 2 tbsp caster sugar and 4 tbsp water. Simmer gently for 3-4 mins, then puree in a blender (or use a hand-held stick blender) to make the cherry sauce. Cool.
3 Beat the mascarpone cheese in a mixing bowl with a wooden spoon until smooth. Add the vanilla, then gradually add the double cream and stir in the remaining 1 tbsp caster sugar.
4 Pile the cream mixture into the chilled flan case and spread it out. Drizzle with the cherry sauce, then arrange the remaining cherries on top. Finish off with chocolate shards or grated chocolate. Keep chilled until ready to serve.