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This recipe was taken from the Take a Biscuit recipe book, written and published by us.

Black Cherry Tart


  • 1 x 200 g packet of Bakers Tennis Biscuits
  • 125 ml melted butter
  • 500 ml milk
  • 1 jumbo egg
  • 2 egg yolks, (extra)
  • 45 ml cake flour
  • 45 ml corn flour
  • 125 ml castor sugar
  • 45 ml Cointreau liqueur or 5 ml orange essence
  • 2 x 410 g cans black cherries without stones
  • 45 ml smooth apricot jam
  • 20 ml corn flour (extra)
  • 30 ml (extra) Cointreau liqueur (optional)
  • 45 ml orange zest

Chef's hint:

And if you consider the cost of the cherries as a, well, fruitless investment, use any other canned or fresh fruit instead. Peach slices teamed with kiwifruit would be great. And a simple glaze of thinned-down apricot jam would work wonders by adding a glossy crown to your tart.


Place the Bakers Tennis Biscuits in the processor and process into fine crumbs. Add the butter and pulse until combined. Push the mixture into the bottom and sides of a greased 24 cm loose-bottomed flan ring and set aside.

Whisk half of the milk with the whole egg, egg yolks, cake flour, corn flour and sugar. Heat the rest of the milk and gradually add the egg mixture. Whisk over medium heat until the mixture thickens. Stir in the liqueur or essence and pour into the crust. Set aside to cool completely.

To complete, drain the cherries, reserving 200 ml of the juice. Arrange the cherries on top of the tart. Heat the juice and apricot jam. Mix the extra corn flour with a little cold water and whisk just enough of the paste into the liquid to create a medium-thick sauce. Add the extra liqueur if using then spoon the sauce over the cherries. Garnish with the orange zest and allow to cool completely before turning out and serving.

Serves 6 8