Black forest bakewell tart

Method

1. To make the pastry, put the flour, cocoa, icing sugar, 125g butter and a pinch of salt in a food processor and whizz to a sandy texture. Add the egg and whizz again until it comes together as a dough, pulsing in a little ice cold water if needed. Tip onto a clean surface and bring together into a ball but don’t overwork the dough. Flatten the ball into a disc, then wrap and rest in the fridge for an hour.
2. Heat the oven to 160ºC fan/gas 4. Grease the tart tin with butter. On a lightly floured worktop, roll out the pastry to a rough circle slightly larger than your tin (just over 30cm), then carefully line the tin with it, pushing the pastry into the flutes. Line with a sheet of foil, fill with baking beans (or uncooked rice/lentils/beans) and bake for 15 minutes. Remove the rice/lentils/beans and foil, then bake for a further 5 minutes. Leave to cool slightly, then use a small serrated knife to carefully trim off any overhang.
3. To make the filling, melt the butter and chocolate in a heatproof bowl set over a pan of simmering water (make sure the base doesn’t touch the water). Remove from the heat and whisk in the cocoa powder. Set aside to cool to room temperature. In a separate bowl, use an electric mixer to beat the eggs and sugar for about 4 minutes until thick and pale. Using a balloon whisk, fold the egg mixture into the cooled melted chocolate mixture until just combined, then gently fold in the ground almonds.
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4. Spread the jam over the bottom of the pastry case, then pour in the chocolate frangipane filling. Scatter over the cherries, then bake for 50-60 minutes until the frangipane filling is soft but set. Brush with a little of the cherry syrup, then leave to cool. Serve with a dusting of cocoa powder.