300g packet Careme dark chocolate shortcrust pastry, thawed
1 1/2 cups (265g) morello cherries in syrup
1/4 cup (55g) caster sugar
200g chopped red glacé cherries
3 teaspoons arrowroot
1 cup (70g) shredded coconut 150g dark chocolate, chopped 2 tablespoons pure (thin) cream
Preheat the oven to 180°C.
Line a 35cm x 12cm loose-bottomed tart pan with the pastry. Prick the pastry with a fork and chill for 10 minutes. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the baking paper and weights and return to the oven for a further 5-7 minutes until the pastry is dry and crisp on the surface. Remove from the oven and allow to cool.