I came up with this creation after buying one of those bags of strawberry seconds from one of my favourite market sellers. They were the end of the batch, only really good for cooking, and with enough jam in the cupboard and visitors on their way, it seemed like a good idea! The star anise gives this tart a wonderful flavour, and the cardamom stops it being too sweet.
Cherry & Strawberry Chocolate Tart
Ready in 45 mins (excluding refrigeration). Serves 14-16
- 500g very ripe or overripe strawberries, halved, washed and hulled
- 250g cherries (fresh or frozen), halved, pips removed
- 1 cup water
- 1½ cups jam setting sugar
- 1 star anise
- 2 cardamom pods
- 1 sheet chocolate pastry
Place strawberries and cherries in a large saucepan and cover with water. Bring to the boil, stirring occasionally, and add sugar and star anise. Using the heel of your hand and the flat of a large knife, split the cardamom pods and add to mixture. Boil hard, stirring often, taking care the mixture doesn’t spit or boil over, for 15-20 minutes, until the mixture has reduced and become syrupy. (Check consistency by dipping a teaspoon into the mix, allowing to cool and running your finger along the back. The mixture is ready when it has the consistency of jam.) Allow to cool, and remove star anise and cardamom pods.
Meanwhile, preheat oven to 160°. Grease a rectangular tart tin (approx. 30cm x 12cm), and line with chocolate pastry sheet. Use a knife to trim edges. Cover with baking paper, fill tin with baking beans or rice, and blind bake for 20 minutes. Remove from oven and allow to cool.
Carefully fill pastry with your cherry and strawberry mixture and shake gently to even out. Refrigerate for at least 30 minutes.
Serve with cream or ice cream.