Step 1

Preheat the oven to 180°C.

Step 2

Line a 35cm x 12cm loose-bottomed tart pan with the pastry. Prick the pastry with a fork and chill for 10 minutes. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the baking paper and weights and return to the oven for a further 5-7 minutes until the pastry is dry and crisp on the surface. Remove from the oven and allow to cool.

Step 3

Meanwhile, drain the morello cherries reserving 1/2 cup (125ml) syrup. Place the caster sugar, morello and glacé cherries and reserved syrup in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Remove 2 tablespoons liquid and mix with arrowroot until a smooth paste. Return arrowroot paste to the pan, bring to a simmer and cook for 1 minute, stirring, or until thick. Pour into a bowl, then chill for 20 minutes to cool.

Step 4

Once cool, fold the coconut into the cherry mixture, then pour in the tart case and refrigerate for 1 hour to firm up.

Step 5

Combine chocolate and cream in a small saucepan over low heat, stirring until the chocolate melts, then remove from heat. Cool ganache to room temperature, then spread over the tart.

Step 6

Run a fork through the ganache to create long decorative lines, then cut into slices and serve.