This recipe combines a sweet shortcrust pastry crust filled with dark chocolate frangipane sponge and cherries, a chocolatey adaptation of the classic Bakewell tart. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media. Frequently Asked Questions Which tin do you use to make the tart? To make my cherry and chocolate frangipane tart I used a 9 inch loose bottomed fluted flan tin. Which butter do you use for the pastry? I use the Stork ‘...
