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Takes: 50 - 55 minutes (plus setting and cooling time)
Serves: 24 (makes)

No nutritional information available.

Ingredients

- 150g Organic plain white flour, plus extra for dusting
- 75g icing sugar
- 1 tbsp cocoa
- ⅛ tsp bicarbonate of soda
- 50g butter, chopped
- 4 tbsp milk
- 2 tbsp kirsch
- Butter, for greasing

For the filling:

- 24 morello cherries, chopped into quarters
- 175g mincemeat

For the topping:

- 50g butter, chopped
- 1 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp cocoa
- 225g caster sugar
- 2 tbsp kirsch
- 25g white chocolate, grated

Method

1. For the pastry, sift the flour, icing sugar, cocoa, and bicarbonate of soda into a bowl and stir. Add the butter and, using a fork or pastry blender, mix everything together until it looks like breadcrumbs. Add the milk and kirsch and stir until a dough comes together.

2. Preheat the oven to 180°C/160°C Fan/Gas Mark 4, and grease 2 x 12 hole tart tins.

3. Roll the dough out on a lightly floured surface until 3mm thick. Cut out rounds using a 7½cm round cookie cutter, and transfer to the holes of the tart tin. Mend any smaller breakages in the pastry by pinching it together. Reroll the pastry cuttings to cut more circles.

4. For the filling, divide the morello cherries between the pastry cases. Put 1 tsp of mincemeat on top of each pie. Bake for 18 - 20 minutes until golden. Leave to cool.

5. Meanwhile, for the topping, put the butter, milk and vanilla extract into a saucepan and heat over a low - medium heat until melted. Sift in the cocoa, and add the sugar and stir until dissolved and the mixture is starting to boil, remove from the heat and stir in the kirsch.

6. Top each tart with 1 tsp of the chocolate mixture, and sprinkle over the grated chocolate. Allow to cool completely until set. Serve.