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Cherry blondie tart

olive magazine
  • 90 minutes
  • Serves 12

INGREDIENTS

300 g

shortcrust pastry

dark chocolate 50g (see above)

cherries 200g, saving a few for the top

100 g

golden caster sugar

2

eggs

butter 100g, melted

100 g

plain flour

white chocolate 100g, finely chopped

3 tbsp

icing sugar