Mini chocolate cherry tarts

Ingredients

• 10 digestives
• 5 tbsp butter
• 150g milk chocolate
• 2 eggs
• 50g golden caster sugar
• 2 tbsp flour
• 1 tub glace cherries
• 1 tbsp brandy

(Makes 12-14 cupcake sized tarts)

Method

Bash the digestives and add 2 tbsp of melted butter, then press the combined mixture into the base of a cupcake tray, lined with cases. Bake in the oven for 10 mins at 180C.

Meanwhile, melt the chocolate and remaining butter in a bowl over a saucepan of simmering water. Leave to cool for a minute then vigorously beat in the eggs, followed by the brandy, sugar, flour and a pinch of salt.

Chop up the glace cherries and fill each cupcake case with them, then pour over the chocolate mixture, and bake for 20 mins or until a skewer comes out clean.

Leave to cool if you can, although in my kitchen they were all devoured within about ten minutes.