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4th December 2012

Mini chocolate cherry tarts

These tarts are a delicious alternative treat to the ubiquitous (and overrated) mince pie


  • 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)


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.

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