Step 1

Begin with the base. In a food processor mix the almond meal, arrowroot, cacao, sweetener and butter until well combined. Thermomix 20 seconds, speed 4.

Step 2

Add 1 tablespoon of water and mix again. It should come together into a dough that holds together when pinched. If it’s still a little dry, add the second tablespoon of water. Thermomix 20 second, speed 4.

Step 3

Press firmly into a greased, springform tart tin and pop into the freezer whilst you make the frangipane.

Step 4

Pre-heat your oven to 180°C / 350°F (fan forced).

Step 5

Without washing your food processor (from making the base), beat the butter, sweetener, egg and vanilla until it is thick and creamy. Thermomix, butterfly insert, 1 minute, speed 4.

Step 6

Mix the almond meal and cacao together then gently fold it into the buttercream mixture with half the cherries. Remove the base from the fridge and speed the frangipane over the base using a wet silicone spatula.

Step 7

Arrange the remaining cherries and the dark chocolate over the top of the tart.

Step 8

Bake for 15-20 minutes until the tart is set (in the middle of it will puff up slightly).

Step 9

Serve warm with fresh cherries, fresh cream or coconut yoghurt.

Step 10

Leftovers can be stored in the fridge in an airtight container (its also delicious cold).

Step 11

It can also be frozen.

Step 12

**I have a little gadget that pushes the pip out of the cherry without wasting the flesh. It was from a kitchen shop and was very inexpensive. So if you want an easy way to remove the pip in fresh cherries, have a look for one.