Chocolate and cherry tarts with a red berry coulis

Name: Chocolate and cherry tarts with a red berry coulis | Asda Good Living
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 350g Frozen for Freshness Morello Cherries; 1 orange, zested; 100g icing sugar; 8g sachet Dr. Oetker Ground Arrowroot or 1tbsp cornflour; 100g bar Lindt 70% Cocoa Dark Chocolate, roughly chopped; 2 x 280g packs Asda Free From Ready Rolled Puff Pastry; 100g Frozen for Freshness Berry Medley; 20g caster sugar

Rich dark chocolate meets juicy black cherries in golden puff pastry treats drizzled with icing

By Asda Good Living,24th September 2019

(2 votes)

Cook: 45 Mins

Serves: 10

Nutritional Information

Each 124g serving contains

Energy
1655kj
396kcal

20%

Fat
18.6g

Med
27%

Saturates
9.5g

Med
48%

Sugars
23.6g

High
26%

Salt
0.30g

Med
5%

of your reference intake.
Typical energy values per 100g:
1335kj/319kcal

Ingredients

350g Frozen for Freshness Morello Cherries

1 orange, zested

100g icing sugar

8g sachet Dr. Oetker Ground Arrowroot or 1tbsp cornflour

100g bar Lindt 70% Cocoa Dark Chocolate, roughly chopped

2 x 280g packs Asda Free From Ready Rolled Puff Pastry

100g Frozen for Freshness Berry Medley

20g caster sugar

Method

Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

Simmer the cherries with the orange zest, 1tbsp of the icing sugar and a little water for 10 mins or until the cherries are soft.

Mix the arrowroot or cornflour with 1tbsp cold water. Add to pan and cook on a low heat for 5 mins to thicken. Allow to cool.

Unroll both pastries, roll into a square shape and cut each into 10 even rectangles. Put half onto the baking tray.

Stir the chocolate into the cherry mixture. Put 2tbsp in the centre of each pastry rectangle on the tray. Brush the edges of the pastry with water and top with the other 10 pieces. Use a fork to crimp the sides of each tart together to seal.

Bake for 20-25 mins until golden and crisp, then allow to cool completely.

Meanwhile, for the coulis, put the berry medley and caster sugar into a pan with 50ml water. Simmer for 10 mins, or until the berries are soft. Take off the heat and blitz with a handheld blender until smooth. Sieve to remove the seeds, if you like.

Mix 1tsp coulis with the remaining icing sugar, then add water, 1tsp at a time, until just runny. Drizzle over the cooled tarts and allow to set.

Serve the tarts with the coulis on the side.