Chocolate ganache tart, amarena cherries

 

Use the blender to crumble 200g cantuccini. Melt 130g butter and mix with the crumbs and transfer to a 20 cm springform cake tin, its bottom covered with parchment paper

Sprinkle 2 tbsp vin santo (or Pedro Jimenez ) over the dough and put in the freezer for 10 mins.

<--Melt 300g dark (80%) chocolate au bain marie, with 150g butter, a pinch of salt and the marrow from a vanilla pod, mix well, then cool.

While the chocolate cools whip 250 ml double cream with 2 tbsp icing sugar.

Stir the chocolate butter from time to time and once cold enough spoon into the whipped cream, bit by bit. Add 2 tbsp amarena cherries (from a jar) and mix well

Pour the result on the cantuccini bottom, cover with alu foil and keep in the fridge during 3 hours.

Then cover with 100g blueberries, more amarena cherries and their syrup

Finally crumble a pink merengue over the tart.

Enjoy with an espresso and a small glass of vin santo

(recipe by Yvette van Boven)