Cherry Ripe Tart

Cherry Ripe Tart

Makes 1 x 9 inch tart
Prep Time: 30 mins
Total Time: 30 mins
Ingredients
    For the crust
  • 200 g Oreo cookies with filling, crushed (or 20 oreo cookies)
  • 55 g unsalted butter, melted and cooled (or 4 tbsp)
    • For the filling:
  • 200 g fresh/frozen pitted cherries cut in half (or 1 1/3 cup)
  • 150 g cherry glace (or 1 cup)
  • 180 g desiccated coconut (or 1 3/4 cup)
  • 180 g condensed milk (or 2/3 cup)
    • For the chocolate ganache
  • 250 ml cream (or 1 cup )
  • 25 g glucose (or 1 tbsp)
  • 250 g dark chocolate (or 1 1/3 cup)
  • 55 g unsalted butter, diced (or 4 tbsp)
Instructions
  1. Make the crust by mixing the melted butter and crushed Oreos until the mix resembles wet sand. Then press the crumbs firmly on the sides and bottom of a 9-inch pie plate. Put in the freezer or fridge to set.
  2. Make the filling by placing the cherry glaze in a food processor and chopping. You can try doing this by hand but it's sticky. Then in a medium bowl, mix condensed milk, coconut and chopped cherry glaze. Set aside until needed.
  3. Take the crust out and spread the filling from step 2 evenly. Cover the coconut layer with a layer of the halved fresh/frozen cherries, press down so they don't float when you pour the ganache later. Put in the fridge until needed.
  4. Make the ganache: Place chocolate and butter in a medium bowl. Then in a small pot, bring cream and glucose to the boil. Pour onto the chocolate bowl and let sit for 5 minutes then stir with a spatula until smooth.
  5. Take the pie out of the fridge and pour the chocolate ganache on top, completely covering the layer of cherries. Place in the fridge to set for 1 hour before serving.
  6. If using optional toppings, place the toppings decoratively on top then serve. Optional: I made this tart because there were imported cherries available, so I used fresh cherries to decorate it on top and sprinkled some more desiccated coconut to fill the gaps. If you don't have fresh cherries available, don't worry about it, just serve the tart as is, or with a light sprinkling of cocoa powder.