Cherry chocolate tart

Begin a day ahead. Put the cherries in a pan with the brandy or kirsch, 1 tbsp sugar and the lemon peel; cook over a low heat for 5 minutes. Transfer to a bowl, cover and chill overnight.

When ready to bake, grease a 28cm tart tin with butter and dust with flour. Lightly dust a worksurface with flour, then roll out the pastry to a thickness of about 0.3cm and use to line the tin. Put on a baking tray and chill for 30 minutes.

Preheat the oven to 190°C, gas mark 5. Trim the pastry edges and prick the base with a fork. Cover with baking parchment, fill with baking beans and bake for 20 minutes; remove the paper and beans and bake for another 10 minutes, until the pastry is golden.

Meanwhile, in a heatproof bowl, combine the cream, chocolate, butter and 60g sugar. Set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate melts and the mixture is smooth and glossy. In a separate bowl, use a balloon whisk to whisk the egg yolks until smooth; pour in 1/3 of the chocolate mixture and whisk to combine. Add the remaining chocolate mix and whisk gently to combine (don’t overmix or you will get air bubbles).

Reduce the oven temperature to 150°C, gas mark 2. Drain the cherries (reserve the liquor for cocktails), then arrange evenly over the tart base. Pour over the chocolate mixture and bake for 25-30 minutes or until the tart is just set. Cool to room temperature, then serve dusted with cocoa powder.