Dark Chocolate Frangipane & Amaretto Infused Morello Cherry with 40mm Chocolate Shortbread Shells

Dark Chocolate Frangipane

Ready Bake 40mm Unbaked Chocolate Shortbread shells. Bake 160°c for 12 mins.

Ingredients

  • 100 grams Butter
  • 100 grams Sugar
  • 100 grams Eggs (2)
  • 75 grams Dark Chocolate
  • 10 grams Plain Flour
  • 100 grams Almond Meal

Method

  • Cream butter and sugar until pale in colour
  • Add eggs slowly and mix
  • Melt chocolate then add to above bowl. Scrape sides & mix
  • Sieve flour and almond then blend in and mix well.
  • Pipe mixture into pastry shell, place whole cherry on top and bake
  • Bake at 160°c 20mins
  • Drop some Amaretto syrup onto the baked frangipane top

Amaretto Morello Cherry Syrup

Ingredients

  • 50 grams Sugar
  • 50 grams Water
  • 50 grams Amaretto Liqueur
  • 1 tin Morello Cherries Tinned

Method

  • Boil sugar and water
  • Add Amaretto
  • Infuse cherries overnight
  • Drain cherries from liquid and keep liquid

Recipe will fill approximately – 70 to 80, 40mm chocolate shortbread pastry shells (SSCH40).