I love cherries, and when I find really good ones in the market – the large, sweet and crunchy types – I eat them on their own. Often, though, the cherries are soft, and these I tend to use in dessert recipes.Double-chocolate cherry tartsThese rich tarts have chocolate both in the crust (in the form of unsweetened cocoa powder) and in the kirsch-flavoured ganache. You can assemble them in advance, but I think they taste better when the ganache and cherry filling are warm.The chocolate crust…
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