This is a humdinger of a tart, which I make with fresh cherries in the summer, and a jar of morello cherries in the winter, soaked in Julian Temperley’s cherry eau de vie, which can be skipped by the faint-hearted. The crimson, almondy, cherry whiff embedded in the sludgy, giving, depths of brownie is quite enough, in fact all it takes, to radiate happiness.
Melt the chocolate and butter together gently in a pan over a low heat and remove from the heat before the chocolate is all liquid, so it doesn’t separate. Cool. Beat the eggs, sugars and vanilla with the Kitchen Aid or mixer whisk until really light and considerably thickened, which will take 2–3 minutes.
Sift in the flour, baking powder, salt and cocoa powder, scrape in the chocolate and butter and beat briefly to combine. Remove the cup from the mixer and add the stoned cherries in their liquor with a rubber spatula, folding them in, then scrape the mixture into the pastry case, smooth and return to the oven to
A skewer should come out a little sticky, but not coated with liquid chocolate.
Remove to a rack and cool until warm. Turn out the brownie tart. Warm the rest of the chocolate very gently and then dip in a few pairs of cherries and place them on top of the tart. Drip melted chocolate over the tart. Serve warm, room temperature, or chilled – though the texture is much more fudgy when cold – with Jersey or clotted cream. And a shot of cherry eau de vie.
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