2 – 3 ounces of chocolate to melt (I like these) for coating the crust
Instructions
Instructions for Jam
Cook the cherries on medium heat for about 10 minutes stirring and smashing them (search for any stray pits)
Remove extra liquid and set aside carefully as it is hot, into a small jar and save for drinking or other uses
Continue cooking for another 10 minutes as above
Let cool
Chop up the cherries in a mini processor
Add the honey and mix and set aside
Topping
Fresh cherries with pits removed and cut in half
Putting It All Together
Mix the gelatin and warm water to create a gel and set aside
In a food processor processor all the ingredients for the crust (including the gelatin) except the butter or ghee and except the chocolate for coating the crust
While the processor is running drop in small pieces of the butter or ghee
The batter should form a ball but it is OK if it does not
If the dough looks too wet add a little more flour a teaspoon at a time
Remove from processor and place the dough into the tart pan that is lined with parchment paper and greased with coconut oil
Work the dough (with your hands) into the pan and build up the sides and all around as evenly as possible
Place the tart pan on a small cookie sheet for ease in moving
Place into the freezer to firm up the crust for about 30 minutes then remove when ready to coat the crust with chocolate
Gently melt the chocolate in a small pot on #2 heat
Spoon the melted chocolate into the crust and spread it out on the bottom and around the sides
Keep the tart crust out and let the chocolate set (you can refrigerate if you like)
When you are ready to fill the crust, get it to room temperature and then slide the crust out from the tart pan keeping it on the bottom piece of the tart pan
Place this on your serving plate
Fill the crust with the jam, smooth out with the angled spatula and add the fresh cherries in a decorative pattern